Sugarless Pumpkin Pie II

Sugarless Pumpkin Pie II

40

"A good pie for the diabetic and doesn't have an aftertaste."
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Ingredients

servings 146 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
  3. Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Reviews

40
  1. 46 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

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 c...

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 c...

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 an...

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 ...

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

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.

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...

this is really a good tasting diabetic pie, I fixed it for thanksgiving,and had some pumpkin left in the can,so decided to fix a differnt recipe,which left an after taste. From now on I will onl...

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

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 ...