Sugarfree Pumpkin Pie Recipe

Name: Sugarfree Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) pie crust, baked; 1 (.25 ounce) envelope unflavored gelatin; 2 tablespoons cornstarch; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1 (15 ounce) can pumpkin puree; 1 (12 fluid ounce) can evaporated milk; 2 eggs, beaten; 16 packets aspartame artificial sweetener

Servings: persons

1 (9 inch) pie crust, baked
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
16 packets aspartame artificial sweetener

1
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.
2
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).
3
Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

120

kcal

Calories

Fat

Carbs

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: 1 (9 inch) pie crust, baked, 1 (.25 ounce) envelope unflavored gelatin, 2 tablespoons cornstarch, 1 1/4 teaspoons ground cinnamon, and more.

Yes, Sugarfree 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.

Sugarfree Pumpkin Pie

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