Recipe by 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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1 (15 ounce) can
2 1/2 teaspoons
pumpkin pie spice
1 1/2 cups
dry milk powder
freshly grated nutmeg
1 (9 inch)
pastry for a 9 inch single crust pie
Made this at Thanksgiving for the diabetics in my family and they all loved it. It tastes just as good as the regular version.
I thought this was bland. I will not make this again.
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 Twin brown sugar substitute and it turned our well.
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 more like a heavy mousse than a custard. (I assume this has to do with using powdered milk rather than condensed milk which you can't use if you want the pie to be sugar-free.)
As another reviewer mentioned the pie is not very sweet. This is true, but I kinda like that. I'd rather have the sweetness come from the whipped cream.
The flavor is going to depend very heavily on what pumpkin spice blend you use. The recipe I used (from Better Homes and Gardens New Cook Book) was a little too stong on the ginger and maybe the nutmeg for such a light pie: 1tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg. I also grated the fresh nutmeg over the top of the pie as the recipe directs but I found this to be too strong especially as nutmeg is rather bitter by itself and this isn't a very sweet pie. I will leave it off next time.
Overall this pie was pretty good. I made two for a work party that had more than enough pumpkin pie and one of the pies disappeared entirely with only good things about it. I may try a recipe that uses evaporated milk next time to see how it compares. However, since I had none on hand this time this recipe was perfect for me!
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 listed on the package (add flour, baking powder, etc.) it's still got that aftertaste.
so this year's pumpkin pie will definately be with sugar twin.
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 recipe
While this pie was ok, it certainly wasn't as sweet as regular pumpkin pie. The main thing that bothered me about it was its appearance. It just didn't have an even color all across the top of the pie. However, I'm sure a diabetic or someone watching their weight would really enjoy having a slice of this somewhat sweet treat.
I've read the other reviews and do agree that this pumpkin pie is less sweeter than its sugar-laden counterpart. I will be putting more sweetener in it next time around, or consider using a sweetener more suited to baking.
The texture isnt "custardy" like a normal pumpkin pie, rather its more like a heavy mousse. I didn't mind this however. I had issues with cracking over the top, I have read that baking at a lower temperature might help, or avoid mixing in too many air bubbles into the filling.
For a sugarless and diabetic-friendly pumpkin pie, it was still very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugarless Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 217
** Calories from Fat: 81
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