Sugar-Free Pumpkin Pie

By Jeanette Terry

Enjoy this simple, sugar-free pumpkin pie all year long.

Sugar-Free Pumpkin Pie
  • 1 (9-inch) refrigerated pie crust

  • 1 egg

  • 1/4 cup granulated sugar substitute

  • 1 teaspoon pumpkin pie spice

  • 1 cup pumpkin puree

  • 1 cup evaporated milk

  1. Preheat oven to 350 degrees F.

  2. In a medium bowl, whisk together egg, sugar substitute, and pumpkin pie spice until well blended.

  3. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into prepared pie crust in pie dish.

  4. Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Nutritional Facts

Calories - 165
Total Fat - 9g
Saturated Fat - 4g
Sodium - 173mg
Carbohydrates - 18g
Fiber - 1g
Protein - 3g

desserts dessert low carb

15 replies

Anonymous 2015-11-10 20:51:03 -0600 Report

this is too high in fat if it 5 .9g is? I am new to exchanges is 5.9g count as 5 fats exchanges?

longtime diabetic
longtime diabetic 2014-10-14 23:29:26 -0500 Report

tried this recipe for thanksgiving dinner and was really disappointed. tasted fine. However, as I wanted to make two pies I doubled the ingredients and got two crusts ready to fill. found that the quantity was insufficient and the baking time was not long enough. The resulting pies were pathetic to look at!! As time was short, sent hubby to store to buy a box of pie crusts ( I had more pumpkin and evaporated milk at home) and made another double recipe, put it in ONE pie plate and baked it for twice as long as recipe stated. Looked normal and tasted really good but wasn't happy about doing it twice and then only having one pie!!!

peggy587 2013-11-06 13:44:37 -0600 Report

This was one of the first dessert recipes I baked when my husband was diagnosed with diabetes. It's pretty good! I did use a little more sweetener though, I just kept tasting the batter till it seemed right. I think I also used Swerve (granulated erythritol) and a bit of stevia instead of splenda, it worked just fine!

Chased by Bears
Chased by Bears 2013-10-25 15:08:50 -0500 Report

I use Splenda for backing. Using packets of "sweetener" as a measurement of ingredients isn't very clear. What kind of sweetener is it? Splenda (for baking) is equal amounts to sugar. Other sweeteners are not.

Graylin Bee
Graylin Bee 2013-10-25 06:33:10 -0500 Report

Making a lower fat crust or omitting the crust might help. For the evaporated milk I use 1 cup of evaporated milk has 16 g fat, the egg has 5 g, and the pumpkin I use would add 1 more g of fat. So without a crust it would be about 22 g of fat for the filling, or just under 3 g per 1/8 of the filling.

MICK1963 2013-10-25 05:51:37 -0500 Report

Sounds yummy but I need to have the fat content just a bit lower, any suggestions on how to do that ?

Tipsy.Flipsy 2013-10-24 19:13:20 -0500 Report

My guess is that when the author of this recipe was referring to granulated artificial sweetener, she was referring to Splenda or generic Splenda, since it is considered the best one to use in baking and Splenda says it is made for diabetics.

Debbiejf 2012-11-20 22:40:46 -0600 Report

to answer your question…granulated sweetner is either the stuff in the packets or like the big bag of powdery stuff (can't remember the brand name offhand)/ not in liquid or tablet form-like the way saccharin comes. :)

Wyo Mama
Wyo Mama 2012-11-18 18:18:03 -0600 Report

For those who just have to have some crust, Try ground or finely chopped toasted walnuts, almonds, or pecans and sprinkle them on the top before baking. Yummy!

kawaiihoolana 2012-11-14 14:00:20 -0600 Report

I will use ramekins instead of crust. Contents are the important part anyway. Fill ramekins 3/4 full. Place in baking dish. Put water in baking dish almost to level of content in ramekins. Bake, checking after 30 minutes if set. when done, cool and serve with sugar free cool whip. I also like to sprinkle nutmeg lightly on top before baking. Scrumptious!

cmt49829 2012-11-14 12:28:10 -0600 Report

I would make this without the crust. that would not only cuts your carbs but also the calories by a lot & it's just as tasty.