This turned out really nicely! I'm not a fan of Splenda, so I substituted about 2 1/2 Tbsp light agave syrup. Since calories aren't as big of an issue, I also used one egg white and one whole egg, and substituted 1/2 cup half & half, 1/4 whipping cream, and 1/4 milk for the skim milk. Also, I doubled the amount of cornstarch to make the pie a little sturdier. It turned out light and creamy, with a beautiful color!
I will never make a regular pumpkin pie again! Thanks for sharing!
My husband loved it, he was happy that I found a recipe that is perfect for diabetics so that he can now eat a desert that he loves. The second pie I cooked, I made one change, instead of the cornstarch I used half a cup of Bisquick so that the pie holds more together. Thank you for that wonderful recipe. I am going to do it a lot more time.
This was wonderful! Just like the real thing!
Oh my gooooooodness!! This was wonderful! Wouldn't change a thing! Thank you for posting this!
I loved this. It was such a light dessert. Thanks for posting it.
Five stars for sure! This was so yummy! My whole family loved it and couldn't even tell how low calorie/low carb it was. We will make this ALOT!! Thanks for sharing the recipe hannahctually!
Thank you for this great recipe! My hard to please diabetic dad loved it as much as we did. The only changes I made were to use real pumpkin and to omit salt. Who needs crust anyways!? ;)
I hate making crust cuz it just never turns out right, and we have a lot of low carb dieters in our extended family. This will be an awesome addition to Thanksgiving and Christmas dinners. Thanks or taking your time to share a wonderful recipe!
I didn't have any cloves but other than that I followed the recipe exactly as written. You've got a winner here.