Sugar Free Pumpkin Pie Recipe

Name: Sugar Free Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup Splenda granular; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; 1 dash ground nutmeg; 1 dash ground allspice; ¼ teaspoon ground cloves; 2 large eggs; 1 (15 ounce) canunsweetened pumpkin puree; 1 (12 ounce) can evaporated milk; 1 unbaked 9-inch deep dish pie pastry; whipped cream (optional)

Servings: persons

¾ cup Splenda granular
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 dash ground nutmeg
1 dash ground allspice
¼ teaspoon ground cloves
2 large eggs
1 (15 ounce) canunsweetened pumpkin puree
1 (12 ounce) can evaporated milk
1 unbaked 9-inch deep dish pie pastry
whipped cream (optional)

1
Mix Splenda, salt, cinnamon, ginger, nutmeg, allspice and cloves in small bowl.
2
Beat eggs in large bowl.
3
Stir in pumpkin and Splenda-spice mixture.
4
Gradually stir in evaporated milk.
5
Pour into pie shell.
6
Bake in preheated 425F oven for 15 minutes.
7
Reduce temperature to 350F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
8
Cool on wire rack for 2 hours.
9
Serve immediately or refrigerate.
10
Top with whipped cream before serving.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¾ cup Splenda granular, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and more.

Yes, Sugar Free Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sugar Free Pumpkin Pie

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