SUGARFREE PUMPKIN PIE
A sugar-free alternative to traditional pumpkin pie. Aspartame sweetener is not heat stable so be sure to add the sweetener after the pie filling has cooled to 145 degrees F (62 degrees C).
Provided by Kathie
Categories Fruits and Vegetables Vegetables Squash
Time 13h50m
Yield 8
Number Of Ingredients 12
Steps:
- In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat.
- In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filing has cooled to 140 degrees F (60 degrees C).
- Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 21 g, Cholesterol 60.2 mg, Fat 10.2 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 4.4 g, Sodium 372.7 mg, Sugar 7.3 g
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Cynthia Chinoso
[email protected]I would not recommend this pie to anyone.
Kwadjo Jnr
[email protected]I would give this pie a 2 out of 5 stars.
Hadi Ghulam Ali
[email protected]This pie was a waste of time and money. I would not make it again.
nati hassen
[email protected]I was disappointed with this pie. It didn't live up to my expectations.
Dineo Cele
[email protected]I would not recommend this pie to others. There are better pumpkin pie recipes out there.
Marwen
[email protected]Overall, I thought this pie was just okay. It wasn't bad, but it wasn't great either.
Olasunkanmi Oparinde
[email protected]The filling in this pie was a bit too runny for my taste. I think I would have preferred it to be thicker.
Shimaa Mostafa
[email protected]The crust on this pie was a bit too crumbly for my liking. I think I would have preferred a more flaky crust.
Ghazzan Baloch
[email protected]This pie was a bit too sweet for my taste. I think I would have preferred it with less sugar substitute.
Rak Mut
[email protected]I highly recommend this sugar-free pumpkin pie. It's a delicious and easy-to-make dessert that everyone will love.
KASUUNA AMBROSE
[email protected]This pie is perfect for any occasion. I've made it for Thanksgiving, Christmas, and even just a regular weeknight dinner.
Okwara Obiajulum
[email protected]I love the addition of the whipped cream on top. It really takes this pie over the top.
Sanchapaal khalingrai
[email protected]The filling in this pie is so creamy and flavorful. It's the perfect balance of sweetness and spice.
Sliman Lasel
[email protected]The crust on this pie is amazing! It's so flaky and buttery. I could eat it all by itself.
Annlingna Daboh
[email protected]I love that this pie is sugar-free. It's a great way to enjoy a delicious dessert without feeling guilty.
Riaz Alie
[email protected]This pie is so easy to make! I was able to whip it up in no time. And the best part is that it doesn't require any special ingredients. I used what I had on hand.
Nipun islam Nahid
[email protected]I made this pie for my diabetic mother and she loved it! She said it was the best pumpkin pie she had ever had. I was so happy that I could make something that she could enjoy.
Micheal Ssebunje
[email protected]This sugar-free pumpkin pie was a huge hit at our Thanksgiving dinner! Everyone loved it, even those who are not usually fans of pumpkin pie. The crust was perfectly flaky and the filling was creamy and flavorful. I will definitely be making this aga