30 Reviews

soooooooooooooooooo good!! i put two graham crackers on the bottom and they baked into a sort of crust then dolloped with light whipped cream. TO DIE FOR. my favorite.

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chungry1 November 16, 2007

This is wonderful and the bonus is that it's VERY low calorie and virtually sugar free! I made it as written. Splenda is the perfect sweetener for this recipe because there was no after taste and even my sugar loving guests couldn't tell the difference. I topped each slice with a dollop of whipped cream. DELICIOUS!!

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DesertRose15 December 01, 2013

i made it using 3/4 Splenda brown sugar and 2% milk. This increased the calories to 118 per slice but it was seriously better than any full fat/full sugar pumpkin pie I have ever had. Used the ramekins as others suggested. The perfect end to thanksgiving meal.

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MrsBrookieBearBaker November 30, 2013

Mine came out not so good, but I will give it the benefit of the doubt and round up to 3 stars b/c I substituted Stevia in the Raw for Splenda and i figure that's what the aftertaste must be--either that or the fact that i used an off brand can of pumpkin that had been sitting in the pantry for at least 2 years... Pie filling was extremely watery and took considerably longer to bake than stated time (i resorted to upping the temp to 375). The texture improved once it set in the fridge (after I cooled it), but unfortunately, the taste was kind of nasty. I'm disappointed but I plan to try again with half sugar/half stevia (the other sugar substitutes can make you fat FYI).

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SheBeRobotic November 22, 2012

This recipe is delicious, just like a pumpkin pie.

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jllhs October 07, 2010

Great. Made in ramekins (about 45 minutes at 325). I will mostly alter the spices next time and I like less spice and more pumpkin taste.

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Ty's Kitchen June 06, 2010

I make this pie atleast twice a week. My family and I love it. I use custard cups in place of the pie plate and put a little fat free whipped topping on them. This is one of the best and most filling weight watcher desserts I have found.

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Monica May February 24, 2010

I made this for the first time last night. I'm sure I will be making it many more times. It turned out great! I love it. I did use regular white sugar and whole milk since that's what we had. I think I will make it in individual ramekins next time.

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**Sierra** January 14, 2010

I think putting this in little individual tins would be nice because the texture of mine was a bit wet (maybe I didn't do something right). Then, you could just put Cool Whip free on top, sprinkle with pumpkin spice or cinnamon and each person could have their own with a spoon! Again, my husband is diabetice and picky and LOVED this.

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Rengetsu October 01, 2009

A nice way to enjoy dessert without killing the diet! I made 4 individual heart pumpkin pies (as it is February and I have to use my heart baking ware sometime!). Next time I would kick up the cinnamon and kick out the cloves.

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NELady February 09, 2009
Light Crustless Pumpkin Pie