Pumpkin Tapioca Pie- Lower Sugar Version

Recipe by RNSuze
READY IN: 30mins


  • 3
    tablespoons dry tapioca
  • 12
    cup Splenda brown sugar blend
  • 2
  • 2 14
    cups almond milk, unsweetened vanilla flavor (or use 2-1/4 C low fat milk and 1 Tbsp vanilla)
  • 14
    teaspoon salt
  • 1 12
    cups unsweetened pumpkin puree
  • 1
    unsweetened pie crust
  • sugar-free whipped cream


  • Mix all ingredients (except pie crust and whipped cream) in pan and let stand 5 minute. Next stir ingredients well to blend together. Turn fire on low and gently stir for 1 minute, then turn heat up to medium and continue to stir until mix comes to full boil and continue stirring 5 minutes. Remove from heat and allow to cool 10-20 minutes.
  • Poor into unsweetened, pre-cooked pie crust, and refrigerate until pie filling is firm, 2-4 hours. Top with low fat, sugar-free whipped cream.