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Sugar-Free and Low-Calorie Pumpkin Pie Recipe

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Sugar-Free and Low-Calorie Pumpkin Pie Recipe

Sugar-free pumpkin pie

Enjoy a healthier low-calorie and sugar-free pumpkin pie for your Thanksgiving dessert. Using a sugar-substitute and fat-free evaporated milk keeps this crustless pumpkin pie low in calories and sugar-free.

Scroll down for more sugar-free dessert recipes to try.

Recipe and image courtesy the Wheat Foods Council.

Ingredients:

  • 2/3 cup sugar-substitute
  • 1/2 cup baking mix (such as Bisquick or Jiffy)
  • 2 tbsp melted butter
  • 1 15 ounce can pumpkin
  • 1 12 ounce can fat-free evaporated milk
  • 2 eggs
  • 1 tbsp pumpkin pie spice
  • 2 tsp vanilla

Preparation:

Pre-heat oven to 350 degrees.

Place all ingredients in a large bowl and beat just until smooth.

Pour into a 9-inch greased pie pan.

Bake approximately 50 minutes or until a knife blade inserted in the middle of the pumpkin pie comes out clean.

Remove from oven and let cool 30 minutes before serving.

Serve with vanilla ice cream or whipped topping, if desired.

Makes 8 servings of low-calorie and sugar-free pumpkin pie. Nutritional data:
Calories/Serving: 147
One serving provides approximately: 6 g protein, 18 g carbohydrates, 2 g fiber, 6 g fat (3 g saturated), 63 mg cholesterol, 17mcg folate, 1 mg iron, 192 mg sodium.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Pumpkin, Guest farmgirl

If someone is looking for a recipe with fresh pumpkin...you don't need a special recipe. I bake fresh pumpkins all the time and use these types of recipes. You just substitute 2 cups of fresh pumpkin for 15 ounce can pumpkin. They certainly are more delicious!!

12 out of 13 people found this helpful.

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