Best 4 Sugarless Pumpkin Pie Recipes
Indulge in the delightful flavors of fall with our sugarless pumpkin pie, a guilt-free rendition of the classic dessert. This delectable treat is not only a symphony of flavors but also a symphony of health benefits, featuring a wealth of nutrient-rich ingredients. Our recipe showcases a luscious pumpkin filling, boasting a medley of warm spices, enveloped in a flaky, tender crust. For those with dietary restrictions, we offer a gluten-free variation, ensuring everyone can savor this autumnal delight. Additionally, discover a collection of irresistibly sweet and savory pumpkin recipes that will tantalize your taste buds and warm your soul. From a creamy pumpkin soup to a hearty pumpkin chili, our curated selection promises a culinary adventure like no other.
Here are our top 4 tried and tested recipes!
SUGARLESS, CRUSTLESS PUMPKIN PIE.
This is not my original, but got the recipe from a new friend whose name is Rob. It is delicious for those of us who NEED the sugarless recipes. Enjoy! I think this would be gluten free.
Provided by Bennie Shaw
Categories Pies
Time 1h25m
Number Of Ingredients 6
Steps:
- 1. Beat eggbeaters in the large mixing bowl, add pumpkin pie spice and salt. Stir in pumpkin and Splenda, mix well. Add evaporated milk slowly, mix until smooth.
- 2. Preheat oven 425* Pour pie mixture in 9" pie plate that has been sprayed. Be sure to spray sides of plate too. Bake @ 425* for 15 minutes, lower heat to 350* and bake 40-50 minutes more or until a knife comes out clean. Cool and enjoy.
- 3. This is the recipe on the Libby's pumpkin can, except for changes in the ingredients that were made above.
SUGARLESS PUMPKIN PIE I
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
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
SUGARLESS PUMPKIN PIE II
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
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
SUGARLESS PUMPKIN PIE
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
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
Tips:
- Use a ripe pumpkin. The riper the pumpkin, the sweeter and more flavorful the pie will be.
- Roast the pumpkin yourself. Roasting the pumpkin brings out its natural sweetness and flavor.
- Use a good quality, unsweetened pumpkin puree. If you don't have time to roast your own pumpkin, you can use canned pumpkin puree. Just make sure it's unsweetened.
- Add some spices to the pie filling. Pumpkin pie spice is a classic combination of spices that works well in this pie. You can also add other spices like cinnamon, nutmeg, or ginger.
- Don't overbeat the eggs. Overbeating the eggs will make the pie filling tough.
- Bake the pie until it is set. The pie is done when a toothpick inserted into the center comes out clean.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld together.
Conclusion:
This sugarless pumpkin pie is a delicious and healthy way to enjoy a classic fall dessert. The pie is made with a whole wheat crust and a filling that is sweetened with honey and maple syrup. It is also packed with pumpkin, which is a good source of vitamins A and C. This pie is sure to be a hit with your family and friends.
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