Low Sugar Pumpkin Pie Recipes

SUGAR-FREE PUMPKIN PIE

Sugar-Free Pumpkin Pie image

No one will miss the sugar in this recipe for sugar-free pumpkin pie. Serve it at Thanksgiving or anytime you're craving the fall dessert.

Provided by Carroll Pellegrinelli

Time 1h10m

Number Of Ingredients 10

Ingredients

9-inch pie pastry
16-ounce canned pumpkin
12-ounce can evaporated milk
3 eggs
3/4 cup artificial sweetener
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Steps:

Gather the ingredients. Preheat the oven to 425 F.
Beat the pumpkin, evaporated milk, and eggs in a medium bowl using a hand mixer.
Add the sweetener, cinnamon, ginger, nutmeg, salt, and cloves and stir to mix.
Pour the filling into an uncooked 9-inch pie crust.
Bake for 15 minutes. Reduce the heat to 350 F and bake for 40 minutes or until a knife inserted near the center comes out clean.
Cool completely on a wire rack.
Serve with sugar-free, freshly made whipped cream, if desired.

Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Cholesterol 83 mg, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, Sodium 325 mg, Sugar 8 g, Fat 17 g, ServingSize One 9-inch Pie (8 servings), UnsaturatedFat 0 g

SUGAR-FREE PUMPKIN CHIFFON PIE

Sugar-Free Pumpkin Chiffon Pie image

"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups cold fat-free milk
2 packages (1.5 ounces each) sugar-free instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 reduced-fat graham cracker crust (9 inches)
Reduced-fat whipped topping and additional cinnamon, optional

Steps:

In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Nutrition Facts : Calories 217 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate, Fiber 4g protein.

SUGARLESS PUMPKIN PIE

Sugarless Pumpkin Pie image

A yummy pumpkin pie with NO sugar added. If eggs are not part of your diet, substituted 1/2 cup egg substitute for 2 eggs. Originally submitted to ThanksgivingRecipe.com.

Provided by Connie Head

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 9

Ingredients

1 (15 ounce) can pumpkin puree
2 eggs
⅓ cup artificial sweetener
¼ teaspoon salt
2 ½ teaspoons pumpkin pie spice
1 ½ cups water
½ cup dry milk powder
¼ teaspoon freshly grated nutmeg
1 (9 inch) pastry for a 9 inch single crust pie

Steps:

Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 19 g, Cholesterol 48 mg, Fat 9 g, Fiber 2.5 g, Protein 15.6 g, SaturatedFat 2.4 g, Sodium 378.8 mg, Sugar 5.9 g

SUGARLESS PUMPKIN PIE II

Sugarless Pumpkin Pie II image

A good pie for the diabetic and doesn't have an aftertaste.

Provided by Carol

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 6

Ingredients

1 (9 inch) pie shell
1 egg
6 packets granulated artificial sweetener
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 13.7 g, Cholesterol 32.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 218.5 mg, Sugar 4.9 g

LOW-CALORIE PUMPKIN PIE

Low-Calorie Pumpkin Pie image

"I've brought this crustless pie to the office, and no one knows it's sugar-free," writes Diane Jessen of Bayfield, Colorado. "Even the fellow who says he doesn't eat anything healthy likes its traditional pumpkin flavor."

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 large egg
2 large egg whites
1 can (15 ounces) solid-pack pumpkin
Sugar substitute equivalent to 3/4 cup sugar
1/2 cup reduced-fat biscuit/baking mix
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (12 ounces) fat-free evaporated milk
1 cup reduced-fat whipped topping

Steps:

Preheat oven to 350°. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk., Pour into a 9-in. pie plate coated with cooking spray. Bake until knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

Nutrition Facts : Calories 124 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 160mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

LOW SUGAR PUMPKIN PIE

Low Sugar Pumpkin Pie image

I have modified my Mom's Pumpkin Pie recipe to make it WLS friendly.... I promise you'll never be able to tell its low in sugar!

Provided by Chef TJ 13

Categories Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 Pillsbury ready made pie dough
1 cup Libby's canned pumpkin
6 tablespoons Splenda Sugar Blend for Baking
1 tablespoon flour (heaping)
1/4 teaspoon salt
1 teaspoon cinnamon
3 eggs, well beaten
1 1/2 cups skim milk

Steps:

Mix all except milk. Add milk and mix. Bake at 450' for 10 minutes, then at 350' for 40 minutes. When knife comes out clean, pie is done --
Optional: Top with a dollop of Sugar Free Cool Whip.

Nutrition Facts : Calories 195.2, Fat 7.6, SaturatedFat 2.5, Cholesterol 70.7, Sodium 289, Carbohydrate 25.7, Fiber 1.6, Sugar 5.3, Protein 6

LOW-FAT PUMPKIN PIE

Low-Fat Pumpkin Pie image

You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup egg substitute
1/2 teaspoon salt
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1 unbaked pastry shell (9 inches)

Steps:

In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.

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