19 Reviews

I manually calculated the calories on this recipe as is and I came up with 184 calories and 19 carbs for 1/8 of pie (1 piece). I think recipezaar is not counting the pie shell correctly (A Philsbury deep dish shell is 90 calories & 11 carbs per 1/8th pie). Without the crust I came up with 94 calories and 8 carbs. I made it a little healthier by using 2% evaporate milk and egg beaters. That saved 32 calories (but it made no difference in carbs).

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nightfall20252 November 29, 2009

My family liked this better than the recipe on the back of the Libby pumpkin can, our standby forever. The first time I made it with the Splenda. The next time I substituted a squirt of liquid stevia for 1/2 of the Splenda since Stevia is better for my blood sugars than Splenda. Next time, I will use all Stevia. What a great recipe! Thanks!

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Mareee December 27, 2008

myfamily didn't know this was sugar free until I gave them the news.

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shemarienp November 03, 2008

You couldn't tell this is sugar free and I don't like splenda! This was also incredibly easy. Thanks for helping make it a real thanksgiving for my diabetic family members.

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Demandy November 29, 2009

I made this pie and took it to my friends for Thanksgiving. I increased the spices, I admit, personal preference. My friends, who are also diabetic, kept asking in disbelief "are you sure this is sugar free?" Thank you very much!!!

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J Kay December 24, 2008

AWESOME! I have sugar issues and this was my first sf pumpkin pie. It was great! I took another reviewer's advice and prebaked my pie shell for about 10 minutes. Using my grandmother's trick, I used 1/2 C Splenda white and 1/4 C Splenda brown - not too sweet at all. I used both some nutmeg and cloves - just personal preferance. Highly recommend!!!

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TransplantedHusker November 27, 2008

This was a HUGE hit at the Christmas party and NO ONE knew it was Sugar free! My son and I are newly diagnosed diabetics and were happy happy happy we could have this!!!! I also left out the cloves and added nutmeg instead and a wee bit of vanilla. Huge hit!

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gr8friends December 26, 2007

This recipe has way too much Splenda. I made it and had to pour it out. I might try it later and use less Splends

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salwest July 01, 2008

My husband was feeling denied this Thanksgiving and wanted a pumpkin pie he could enjoy guilt-free. I made this recipe with the understanding that he would break in to the sugar-full pie if he didn't like the sugar-free version. He loved it and has announced that I need to make it all of the time. I followed the recipe exactly - adding only some decorative leaves to the top of the pie after the first 15 minutes of baking. Thanks for the excellent recipe!

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JustFood November 23, 2007

This was definitely the hit at the dessert table yesterday!

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Katie D. November 28, 2014
Sugar Free Pumpkin Pie