Mona's Lighter Pumpkin Pie

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Mona M. 0

"This is a reduced-fat and very low sugar pumpkin pie that my diabetic husband loves. It has a nice texture and isn't too sweet. Those who prefer a sweeter-tasting pie may want to increase the amount of sugar substitute blend that's used. Remember the brown sugar blend does have sugar, so diabetics will need to watch how much is added."
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55 m servings 188 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 324 mg
  • 13%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish.
  2. In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell.
  3. Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



This recipe turned out really well for me. I used liquid egg whites, but I did use regular sugar, as I didn't have any substitute on hand. I used about 1/3 cup white sugar and 1/2 cup brown su...

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