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.

Let's cook with our recipes!

SUGARLESS, CRUSTLESS PUMPKIN PIE.

Sugarless, crustless pumpkin pie. image

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

Ingredients

15 oz can(s) pumpkin (not pie mix)
1 c splenda
1/2 tsp salt
2 Tbsp pumpkin pie spice (or to taste)
1/2 c eggbeaters
15 oz can(s) fat free evaporated milk

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

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

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

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

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.