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Sugarless Pumpkin Pie

Sugarless Pumpkin Pie

"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"
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servings 217 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
  2. Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.

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Read all reviews 12
  1. 13 Ratings

Most helpful positive review

Made this at Thanksgiving for the diabetics in my family and they all loved it. It tastes just as good as the regular version.

Most helpful critical review

I thought this was bland. I will not make this again.

Most helpful
Most positive
Least positive

Made this at Thanksgiving for the diabetics in my family and they all loved it. It tastes just as good as the regular version.

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 mor...

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 Twi...

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 ...

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 li...

I thought this was bland. I will not make this again.

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 t...

After not being able to have pumpkin pie for YEARS I finally have a pie I CAN eat bering diabetic!!!! This taste so wonderful & will make this over and over! The only change I made was I had no ...

Loved this pie filling recipe but I used the large can of pumpkin, replaced dry milk with 1 can 2% condensed milk and used Splenda brown sugar (1/2 cup). I will make this again!

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