Sugar Free Pumpkin Pie

Submitted by sugarfree

"I'm always looking for sugar free recipes. This one is very easy."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Serves: 8

ingredients

• 2 eggs
• 1 (15 ounce) can pumpkin
• 3⁄4 cup Splenda granular
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon clove
• 1 (12 ounce) can evaporated milk
• 1 -9 inch unbaked pie shell

directions

1. Pre-heat oven to 425 degrees.
2. Combine ingredients.
3. Pour into pie crust.
4. Bake 15 minute at 425.
5. Reduce heat to 350 degrees and bake 45 minutes.
6. Cool and garnish with whipped cream.

Reviews

[nightfall20252]

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).

 

[careymccall80]

This pie is delicious and I don't miss the extra Sugar! HOWEVER, saying this is "Sugar Free" is misleading. It is better to say "No sugar added" pumpkin pie. All vegetables and fruits have some sugar, so there is no way to get around having some sugar by nature of the "pumpkin" in the pie. Also, if you're buying the crust, then the lowest sugar one I could find is Pillsbury which has 8 g of sugar per pie crust. Still not bad and honestly I'll take the couple extra grams of sugar per serving rather than have to make my own. I calculated 23g of sugar for the whole pie and that's not taking into account the fiber from the pumpkin. Way less than the 30g per 1/5 slice for a pumpkin pie from Publix though! And this one is delicious! If you're managing your sugars just don't think you can tuck in with wild abandon. I added a tsp of vanilla and used 2 tsps of pumpkin pie spice instead of gathering the individual spices. Used the same amount of salt.

 

[dickvarner5652]

Have not made this yet but I have one huge suggestion. READ THE LABEL ON YOUR CANNED “PUMPKIN”. Regardless of brand, you will not find “pumpkin” listed but you will find pumpkin flavoring and SQUASH! Yes, squash! Ok so pumpkin is a squash but so are yellow, crooked neck, zucchini and many others. Yuk..squash pie??With just a little more work with a greatly improved pie as your result, buy baking pumpkins, quarter them, clean them, put in baking dish, sprinkle with pumpkin pie spice, cinnamon and a small amount of ground clove, some brown sugar(light), a little real butter, cover with foil and bake at 350 until soft but not over cooked. The time will vary based upon how many pumpkins you are baking. Your family, friends and taste buds will thank you. Understand that the color will be different than a “squash” pie will be and the texture will be different as well. You must be diligent in mashing the pumpkin up to make sure it is thoroughly mashed otherwise your pies will be a little stringy. Put forth the effort just once to see what you think. I think you’ll be happy

 

[Mareee]

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!

 

[TransplantedHusker]

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!!!