Perfect Sugar-Free Pumpkin Pie

    40 min

    A pumpkin pie which is suitable for people watching their calories or simply avoiding sugar. Enjoy as a snack or dessert with a dollop of whipped cream, if desired.

    50 people made this

    Serves: 8 

    • 1 (23cm) shortcrust pastry case
    • 1 egg
    • 6 sachets granulated artificial sweetener
    • 1 teaspoon pumpkin pie spice
    • 250g pumpkin puree
    • 250ml evaporated milk

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl whisk together egg, sugar substitute and pumpkin pie spice until well blended. Add pumpkin puree and milk to egg mixture and stir until smooth. Pour mixture into pastry case.
    3. Place pie on a baking tray and bake in preheated oven for 30 minutes or until set in centre.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (46)


    We used a full 15-oz can of pumpkin and forgot that 6 packets of Splenda wasn't nearly enough... that only converts to 12 teaspoons of sugar = 1/4 cup of sugar. A regular pumpkin pie uses 3/4 cup of sugar or sometimes even more. So, if you want to use a full 15-oz can of pumpkin (most crusts hold that much), I think you'd need more like 12 to 18 sweetener packets for it to taste like a regular pie, and about 3 times the spices. At least that's how I'm going to make it for Christmas (I think I'll use 14 packets.)  -  29 Nov 2003  (Review from Allrecipes US | Canada)


    I have made this pie two different times with good results but I must say I didn't follow this recipe exactly. This recipe is similar to the one on the back of a Libby's 15 oz can of pumpkin and I basically drew from both recipes to make a good sugarless pie. I used the full 15 oz. can of pumpkin, a full can of evaporated milk, two eggs, about 2 tsps. of pumpkin pie spice (but went a little light on the 2nd tsp), 2 eggs and 36 packets of Splenda (equivalent to 3/4 c sugar called for by Libby's). I also followed Libby's cooking recommendations which was cooking the pie for 15 minutes at 425 degrees and then 50 minutes at 350 degrees. The pie did not turn out smooth looking like the one in the picture(there were several cracks) but it was done and it tasted delicious. And, it fit perfectly into a 9 inch pie crust. No one could tell that it was sugarless. So I would recommend this recipe as a guide but if you don't want to waste a partial can of pumpkin and a partial can of evaporated milk, then follow my guidelines and you will have a delicious sugarless pie!  -  27 Nov 2009  (Review from Allrecipes US | Canada)


    Wonderful! I originally created this pie for my diabetic grandmother but loved it so much I ate most of it myself! Baked in muffin pans without the pie crust it is a great snack...the hardest part is not eating it all at once  -  20 Jan 2002  (Review from Allrecipes US | Canada)