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My review
Sugarless Pumpkin Pie
Connie Head
"A yummy pumpkin pie with NO sugar added. If eggs are not part of your diet, substituted 1/2 cup egg substitute for 2 eggs. Originally submitted to ThanksgivingRecipe.com."
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Ingredients
servings 217 calsOriginal recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
- Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.
Nutrition Facts
Per Serving: 217 calories; 9 g fat; 19 g carbohydrates; 15.6 g protein; 48 mg cholesterol; 379 mg sodium. Full nutrition
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Reviews
Read all reviews 1617 Ratings
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Most helpful positive review
1/27/2004
Turned out great! Love the sugarless as big help on the diet... rich, very rich. May blow the diet totally by eating the whole thing myself!
Most helpful critical review
3/8/2005
The texture was pretty good and the pie held together well when cut and looked nice. The flavor wasn't bad and I definitely like the whole sugar free thing but it just wasn't very sweet at all....
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1/27/2004
Turned out great! Love the sugarless as big help on the diet... rich, very rich. May blow the diet totally by eating the whole thing myself!
3/8/2005
The texture was pretty good and the pie held together well when cut and looked nice. The flavor wasn't bad and I definitely like the whole sugar free thing but it just wasn't very sweet at all....
12/28/2008
My dad is visiting for Christmas and is a diabetic and has other health issues so I really try to be careful what I make for him. It isn't easy to find something tasty. This was wonderful. I ...
12/7/2009
Made this at Thanksgiving for the diabetics in my family and they all loved it. It tastes just as good as the regular version.
11/10/2007
If you are looking for the world's best pumpkin pie, this isn't it. It is however a great sugarless pumpkin pie. The texture is much lighter and fluffier than regular pumpkin pie -almost mor...
10/19/2006
I made this with Splenda and thought the consistancy was very similar to real pumpkin pie. I've made it twice now. I'm still using 1/3 cup Splenda but, the last time I added a little Sugar Twi...
10/18/2008
I'm giving this recipe 5 stars simply because my daughter loved it and my husband didn't complain. I used light Soya milk in place of the powder milk. There were no leftovers. Thanks for the ...
11/2/2007
i bet it tasted better the second time. the secret is sugar twin for baking. splenda is great in cold drinks like lemonade. but terrible for baking. even if you follow baking the adjustments li...