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Recipe and image courtesy the Wheat Foods Council.
- 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
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:
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.