the chewy peanut butter treats offered in cafeterias at schools. I frequently bake them for my kids and occasionally top the cookies with chocolate and butterscotch. Excellent but rich!
| Servings: | 8 |
| Yield: | 1 pie |
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
Instructions
- 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 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 219 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is very good. I used 2 pie pumpkins that I roasted and a full can of evaporated milk and baked 15 minutes at 400 then 30 minutes at 350. Next time I will prensor the crust as it was not baked under the pie.
The filling was very watery, so I needed to bake it for 1 hour and 10 minutes to get it to firm up enough. It might have been because I used a Brown Sugar alternative (I didn’t have any granulated artificial sweetener on hand) But, it did firm up enough and tasted pretty good. I had bought enough pumpkin puree and evaporated milk to make 3 pies, so I froze one, baked one and used the rest of the filling in muffin cups, which I had sprayed with non-stick spray and put a sugar free pumpkin spice cookie in the bottom of each cup. These were done after cooking 30 minutes at 350 degrees and then an additional 10 minutes at 250 degrees.
All I did was use stevia and allspice
Made this pie for my brother. He loves it! I followed the recipe but added a bit more quantity on the spices. Used “Ruth’s Grandma’s Pie Crust” recipe so not completely sugar free. Used Sugarfree Cool whip. It was just as tasty as the other pies with the sugar.
I followed the Libby’s Pumpkin Pie recipe but substituted 15packets of Splenda for the 3/4 cup of sugar. It did not look as pretty but tasted great! My son who is a diabetic loved it!
Absolutely delicious!!
Excellent pie for my diabetic mother. She loved it. I did increase Spends as suggested by other reviewers.
Needs many tweaks to make it edible and taste like an actual Pumpkin Pie. I didn’t use Evaporated Milk (I forgot to get some) and used yogurt instead. Also, I used Splenda for Baking and upped the amount to 3/4 cup. To add a little extra flavor, after heating the Pumpkin and Splenda together on the stove top, I set the mixture aside in a bowl and used about 1/2 cup of Whiskey to de-glaze the pan which added an extra bit of flavor. Cooking time needs to be based on sight as every stove cooks differently, mine took approximately 50 minutes. Also, used cinnamon and nutmeg for my “pumpkin spice” since it’s what I had on hand. My Chef husband said it was one of the best he’s ever had and we’re taking it to both sides of the family for the holiday. Happy Baking!!!
Its alright. Texture wasnt as solid as I would have liked.
A good diabetic pumpkin pie! No after taste! I used 8 packets of stevia!
I will definitely be making this again. I made NO changes and it turned out great. My kids (all adults) ate it before they knew it was sugar free and said if I hadn’t told them they never would have known!
It was very good…I used 20 packets of Splenda and added some maple syrup to taste. Quite good.
I used the 15 0z can of pumpkin, the full can of evaporated milk and 20 packets of splenda. pumpkin pie spice i never measure, just go by taste. this was a really easy recipe and i thought it was very good, especially for my newly-diagnosed diabetic husband.
I made this exactly as stated except that I added pumpkin spice. The six packets of splenda, and it was delicious.
Just made this. Quite possibly better than normal pumpkin pie. I did have to almost double the baking time but it came out perfectly. Made with a Keebler Ready Made graham crust, but next time I’ll use my own recipe and see if it comes out just as good. And there’s absolutely no discernible aftertaste.
I baked a real sugar pumpkin & pureed one cup of it for this filling. I didn’t have any pumpkin pie spice, so I added some cinnamon, ground cloves, ginger & nutmeg. I used one cup of 2% evaporated milk & added a 1/2 cup of regular splenda, with the egg. It was DELICIOUS & I couldn’t tell it was sugar free. Great recipe & a keeper for my recipe box.
Made this for my father in law who recently found out he was a diabetic. He said this had a really good taste considering it had no real sugar, but wished had a little more filling. He’s still adjusting to not being able to eat a whole pie by himself. Ha! I would for sure make this again.
My husband’s Grandfather is diabetic so I made this for him for the holiday’s. He loved that he could eat some pie! Great for diabetic
I am NOT a baker and this pie was soooo easy to make. My husband is diabetic and he enjoyed it. I had to cook it longer than the recipe called for, but other than that I was wonderful!
Not very good. It needs at least double the amount of sweetener.
Easy, yes! Tasty, NO! should have listened to other reviewers and added more sweetner. Used stevia instead of Equal, the diabetics did not think it was sweet enough…maybe that is why they are and I am not!! Will play with it again.