Sugarfree Pumpkin Pie

SUBMITTED BY: Kathie

"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)."

RECIPE RATING:

No Reviews Yet!

Review/Rate This Recipe

PREP TIME	30 Min
READY IN	13 Hrs 50 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (9 inch) pie crust, baked
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
16 packets aspartame artificial sweetener

DIRECTIONS

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.
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).
Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

ADVERTISE WITH US

Top Searches

chicken
peach cobbler
pork chops
banana bread
salmon
zucchini
lasagna
pasta salad
salsa
meatloaf
slow cooker
pasta
cookies
ground beef
shrimp
zucchini bread
brownies
chili
chocolate chip cookies
macaroni cheese

View and vote for your favorite recipe photos... Vote Now!

Nutritional Information

Sugarfree Pumpkin Pie

Servings Per Recipe: 8

Amount Per Serving

Calories: 194