Sugarfree Pumpkin Pie Recipe -
Sugarfree Pumpkin Pie Recipe
  • READY IN ABOUT 14 hrs

Sugarfree Pumpkin Pie

Recipe by  

"A sugar-free alternative to traditional pumpkin pie. Aspartame sweetener is not heat stable so be sure to add the sweetener after the pie filling has cooled to 145 degrees F (62 degrees C)."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins

    13 hrs 50 mins


  1. In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat.
  2. In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filing has cooled to 140 degrees F (60 degrees C).
  3. Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.
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Reviews More Reviews

Dec 07, 2009

This is a very good recipe, minus the aspartame. I used 1/4 cup of agave nectar sweetner instead of aspartame. Aspartame has been found to cause brain cancer, and other types of cancers. Please try and always use natural sweeteners like honey, maple syrup, or agave nectar to replace sugar. Agave nectar registers the lowest on the glycemic index chart, and it has a very sweet taste, so less agave nectar used in recipes give your desserts a sweet taste, and it replaces the sugar nicely, and the taste is wonderful!!! Thanks for the recipe!

Oct 19, 2010

made this as practice run for thanksgiving, my dad is diabetic and looking for a good pie recipe. i thought it worked well and his choice for sweetener is Equal. can't use things like agave for him.


7 Ratings

Sep 26, 2012

With the holidays coming around, my diabetic sister was getting a bit forlorn as she loves Pumpkin Pie. I decided to try this recipe - and I made a low-fat whole wheat crust myself - and it was pretty good for a sugar-free dessert. I found that it had an odd aftertaste, but it was delicious anyway. And my sister thought so too, but of course she doesn't have the privilege of indulging often. The only changes I made - aside from making the crust myself - was that I used egg beaters to cut some extra fat. I also used granulated splenda, as that's what I have (1 packet of artificial sweetener = 2 tsp granulated splenda) With that, and using skim evaporated milk, I was able to come up with a pie that totaled about 133 calories, 4 grams of fat, 8 grams of sugar, 18 grams of Carbohydrate, and healthy vitamins out the wazoo! I may try another recipe, or tinker with this one to see if I can get rid of the aftertaste.

Dec 25, 2013

Easy to make and tasted great

Dec 16, 2012

Wow! I was a bit dubious about this recipe because it's a no-bake. The texture turned out to be like any other pumpkin pie!! I'm completely surprised how good this pie is... Because it's no bake, there is no real bitterness from the sweetener. I used splenda. After I added the splenda, the filling had a tiny bitter after-taste... not too detectable. However, once it set, the bitterness was gone. Next time, I will wait until the filling is at room temp to add the splenda. I used a store bought graham cracker crust... so 1/8 of pie only had 27 carbs total... very satisfying, too!! Wonderful!! Thank you so much for the recipe!


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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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