Reviewed: Apr. 27, 2011

Made this for my father in law who recently found out he was a diabetic. He said this had a really good taste considering it had no real sugar, but wished had a little more filling. He's still adjusting to not being able to eat a whole pie by himself. Ha! I would for sure make this again.

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2 users found this review helpful

Reviewer:

Iowa Cook

Reviewed: Dec. 9, 2010

My husband's Grandfather is diabetic so I made this for him for the holiday's. He loved that he could eat some pie! Great for diabetic

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4 users found this review helpful

Reviewer:

diggity

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Reviewed: Nov. 26, 2010

I am NOT a baker and this pie was soooo easy to make. My husband is diabetic and he enjoyed it. I had to cook it longer than the recipe called for, but other than that I was wonderful!

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Reviewer:

sandraschild

Reviewed: Nov. 24, 2010

Not very good. It needs at least double the amount of sweetener.

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Reviewer:

happykimmyj

Cooking Level: Expert

Reviewed: Oct. 11, 2010

Easy, yes! Tasty, NO! should have listened to other reviewers and added more sweetner. Used stevia instead of Equal, the diabetics did not think it was sweet enough...maybe that is why they are and I am not!! Will play with it again.

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Reviewer:

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Feb. 9, 2010

This recipe is wonderful, the flavor is fantastic.As a diabetic myself...I klook for great tasting recipes that my whole family will enjoy--this one is a keeper!!

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Reviewer:

Anita

Reviewed: Jan. 30, 2010

For a sugarless, pie, this was good for my father who has Diabetes.

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Reviewer:

GOBUCKS

Cooking Level: Intermediate

Reviewed: Dec. 7, 2009

it was very good my husband who is diabetic loves it! i did add 12 packs of spelenda but it really was tasty thanks i will be using it all year round

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Reviewer:

Perfect10

Reviewed: Dec. 1, 2009

My inlaws are both diabetic, and my dad requires gluten-free so I used a gluten-free pie shell from Whole Foods. I hated to use just a cup of pumpkin and waste the rest of the can, so following another reviewer's advice I used the whole can, 3/4 cup Splenda, 3 teaspoons p.p. spice, and an extra dash of the evaporated milk. I was a little worried that I totally bungled it when after 45 minutes it was still not "set"...but after an hour in the oven it set beautifully. Everyone raved and my husband said it tasted exactly like a regular pumpkin pie. He is quite the pumpkin pie lover (I don't care for it myself and didn't taste it) but he said it was fabulous, so I feel comfortable highly recommending it!

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9 users found this review helpful

Reviewer:

auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Nov. 27, 2009

I have made this pie two different times with good results but I must say I didn't follow this recipe exactly. This recipe is similar to the one on the back of a Libby's 15 oz can of pumpkin and I basically drew from both recipes to make a good sugarless pie. I used the full 15 oz. can of pumpkin, a full can of evaporated milk, two eggs, about 2 tsps. of pumpkin pie spice (but went a little light on the 2nd tsp), 2 eggs and 36 packets of Splenda (equivalent to 3/4 c sugar called for by Libby's). I also followed Libby's cooking recommendations which was cooking the pie for 15 minutes at 425 degrees and then 50 minutes at 350 degrees. The pie did not turn out smooth looking like the one in the picture(there were several cracks) but it was done and it tasted delicious. And, it fit perfectly into a 9 inch pie crust. No one could tell that it was sugarless. So I would recommend this recipe as a guide but if you don't want to waste a partial can of pumpkin and a partial can of evaporated milk, then follow my guidelines and you will have a delicious sugarless pie!

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