Sugar-free pumpkin pie

    35 min

    No one will ever guess that this pie is sugar free. A shortcrust pastry case is filled with a spiced pumpkin mixture, which has been sweetened with artificial sweetener. Serve as a dessert with whipped cream, if desired.

    7 people made this

    Serves: 8 

    • 1 (23cm) baked shortcrust pastry case
    • 1 tablespoon powdered gelatine
    • 2 tablespoons cornflour
    • 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
    • 425g pumpkin puree
    • 350ml evaporated milk
    • 2 eggs, beaten
    • 16 sachets artificial sweetener

    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. In a large saucepan, combine gelatine, cornflour, spices and salt. Stir in pumpkin puree and evaporated milk. Let stand for 5 minutes to soften gelatine. 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 250g 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 sweetener after filing has cooled to 60 degrees C.
    3. Pour mixture into pastry case; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

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    Reviews in English (6)


    This is a very good recipe, minus the aspartame. I used 1/4 cup of agave nectar sweetner instead of aspartame. Aspartame has been found to cause brain cancer, and other types of cancers. Please try and always use natural sweeteners like honey, maple syrup, or agave nectar to replace sugar. Agave nectar registers the lowest on the glycemic index chart, and it has a very sweet taste, so less agave nectar used in recipes give your desserts a sweet taste, and it replaces the sugar nicely, and the taste is wonderful!!! Thanks for the recipe!  -  05 Dec 2009  (Review from Allrecipes US | Canada)


    made this as practice run for thanksgiving, my dad is diabetic and looking for a good pie recipe. i thought it worked well and his choice for sweetener is Equal. can't use things like agave for him.  -  14 Oct 2010  (Review from Allrecipes US | Canada)


    With the holidays coming around, my diabetic sister was getting a bit forlorn as she loves Pumpkin Pie. I decided to try this recipe - and I made a low-fat whole wheat crust myself - and it was pretty good for a sugar-free dessert. I found that it had an odd aftertaste, but it was delicious anyway. And my sister thought so too, but of course she doesn't have the privilege of indulging often. The only changes I made - aside from making the crust myself - was that I used egg beaters to cut some extra fat. I also used granulated splenda, as that's what I have (1 packet of artificial sweetener = 2 tsp granulated splenda) With that, and using skim evaporated milk, I was able to come up with a pie that totaled about 133 calories, 4 grams of fat, 8 grams of sugar, 18 grams of Carbohydrate, and healthy vitamins out the wazoo! I may try another recipe, or tinker with this one to see if I can get rid of the aftertaste.  -  26 Sep 2012  (Review from Allrecipes US | Canada)