Quickly tried this recipe being diabetic. The pie needs to use a shallow pie plate. I had to double the recipe to fit in a deeper dish so the cooking time doubled. The pie itself was OK but lacked in sweetness even after adding an extra 1/3 cup of sugar. Family didn't like it but I found it did taste much better the next day. I'd probably try it again with 1/2 splenda and 1/2 sugar and a shallower pie pan.

I made this recipe for the diabetic family members who couldn't have the regular desserts. Everyone said it tasted very good... and one asked to take the rest home, so I guess it's a winner. It was super easy to make and a lot cheaper than the sugar-free pies you buy at the store.

Excellent recipe! Works great while being on the South Beach diet Phase II and very very tasty.. had to make 2 pies since my husband ate the one alone.

Great recipe for diabetics hubby and mother-in-law who is an expert in cooking and baking. The only changes I made: I use 1 cup of splenda for baking sugar and fat-free evaporated milk plus 1/2 of lite whipping cream.

I am also a gestational diabetic. This was very good. Took longer to cook than stated and could maybe use an extra packet or two of sweetener. The only other thing is that it didn't totally fill the pie crust, more like 2/3 of normal, but all in all very good recipe.

I have gestational diabetes, so I was happy to find this recipe. I modified it a little, I used light vanilla soy milk instead of condensed milk, and I added extra pumpkin, about 1 + 1/3 cups, and less milk, 2/3 cups. I also added a tablespoon of sugarfree maple syrup. The pie was delicious!

I made this for my daughter, because I don't like to give her sugar. We both liked it alot. I do think it tastes a little different than regular pumpkin pie; however, it is still absolutely yummy. I will definitely make this at Thanksgiving as an alternative to the other pies/desserts. We can all use a little less sugar in our diets!

I liked the recipe. Its sugarless and low calorie. I followed the recipe to a t and put it in for 30 mins- none of the pie was set. An hour passed and only the sides were set another hour and 15 mins the pie was done. It took WAY too long to bake.

I made 3 of these pies for our women's club pie sale. They went over so big! The older ladies appreciated having a sugar free alternative and it was easy and quick to make! I loved this recipe.

Wonderful! I originally created this pie for my diabetic grandmother but loved it so much I ate most of it myself! Baked in muffin pans without the pie crust it is a great snack...the hardest part is not eating it all at once :)

I made this pie for my dad for his last 2 birthdays and he loved them. I used Splenda this year. I can't even tell this is a sugarless pie.

We used a full 15-oz can of pumpkin and forgot that 6 packets of Splenda wasn't nearly enough... that only converts to 12 teaspoons of sugar = 1/4 cup of sugar. A regular pumpkin pie uses 3/4 cup of sugar or sometimes even more. So, if you want to use a full 15-oz can of pumpkin (most crusts hold that much), I think you'd need more like 12 to 18 sweetener packets for it to taste like a regular pie, and about 3 times the spices. At least that's how I'm going to make it for Christmas (I think I'll use 14 packets.)

I made two of these pies for Thanksgiving. Everyone loved them. You never would have guessed they were made without sugar!

A good, simple & basic pumpkin pie. Don't mention it's sugarless & no one will ever know!

This pie has no bad or odd after taste at all. It tastes exactly like a normal pumpkin pie. Also very easy to make.