Sugarless Pumpkin Pie I Recipes

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 I

Sugarless Pumpkin Pie I image

I am a diabetic and this pie has a very good taste.

Provided by Cathy

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 7

Ingredients

1 recipe pastry for a 9 inch single crust pie
1 cup solid pack pumpkin puree
½ teaspoon ground cloves
1 egg
1 cup milk
½ teaspoon ground cinnamon
6 packets granulated artificial sweetener

Steps:

Beat egg, sugar substitute and spices until fluffy. Add milk and pumpkin; mix well.
Pour into unbaked 8-inch pie shell. Bake at 350 degrees F for 30 minutes or until inserted knife comes out clean.

Nutrition Facts : Calories 152 calories, Carbohydrate 14.4 g, Cholesterol 25.7 mg, Fat 8.8 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 212.5 mg, Sugar 2.5 g

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

Categories Dessert Pie

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 PIE

Sugar Free Pumpkin Pie image

Make and share this Sugar Free Pumpkin Pie recipe from Food.com.

Provided by sugarfree

Categories Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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

SUGAR FREE FAT FREE PUMPKIN PIE

Sugar Free Fat Free Pumpkin Pie image

Make and share this Sugar Free Fat Free Pumpkin Pie recipe from Food.com.

Provided by Sunshine_Trish

Categories Pie

Time 1h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 deep dish pie shell (unbaked)
1/3 cup pasteurized liquid egg-whites
2/3 cup Splenda sugar substitute
1 dash salt
1 (15 ounce) can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1 (12 ounce) can fat-free evaporated milk

Steps:

Preheat oven to 425°F.
In a large bowl mix egg whites, splenda & salt.
Add the Pumpkin to egg mixture, along with the Cinnamon & Ginger.
Mix til well blended. (I use a whisk).
Add FF Evap Milk. Blend well.
Pour into unbaked pie shell.
Bake at 425 for 15 minutes
Reduce heat to 350 & bake for an additional 35 minutes.

Nutrition Facts : Calories 129.3, Fat 5.3, SaturatedFat 1.8, Cholesterol 1.7, Sodium 171.2, Carbohydrate 16.4, Fiber 0.6, Sugar 6.3, Protein 4.5

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

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