SUGARLESS PUMPKIN PIE II
A good pie for the diabetic and doesn't have an aftertaste.
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
- Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 13.7 g, Cholesterol 32.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 218.5 mg, Sugar 4.9 g
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Mahi Mehar
m.mehar74@aol.comThis pie is a must-try for anyone who loves sugarless desserts.
Charles Tackett
t.charles71@yahoo.comI would recommend this pie to anyone who loves pumpkin pie.
Shannon Addison
a.s45@gmail.comThis pie was a bit too sweet for me, but my kids loved it.
jegul jeg
j40@hotmail.comI'm not a huge fan of pumpkin pie, but this one was really good.
Sk Rasid
s_r@yahoo.comThis is the best sugarless pumpkin pie I've ever had!
Verlet Jerome
jeromev@yahoo.comI would definitely make this pie again.
Daniel Dykes
d78@hotmail.comThis pie was a hit at my party!
Rita Morkly
r@aol.comThe crust was a bit crumbly, but the filling was delicious.
Prakash Kumar
kumar@hotmail.frI loved the sugarless filling. It was the perfect balance of sweet and savory.
Eva Hous
evahous20@hotmail.comThis pie was easy to make and turned out great!
MEHEDI GAMING MEHEDI GAMING 2244
m_243@gmail.comThe crust was a bit dry, but the filling was delicious. I would recommend using a different crust recipe next time.
Stefanie Morales
s.m@gmail.comThis pie was a bit too sweet for my taste, but it was still very good. The crust was flaky and the filling was smooth and creamy. I would recommend using less sweetener next time.
SUSHAN Gaming
g.sushan@yahoo.comI was a bit skeptical about making a sugarless pumpkin pie, but I'm so glad I did! It was absolutely delicious. The filling was rich and flavorful, and the crust was flaky and buttery. I will definitely be making this pie again.
Richard Nathan Adams
adams.r43@aol.comThis was my first time making a sugarless pumpkin pie, and I was really impressed! The filling was smooth and creamy, and the crust was perfectly golden brown. I will definitely be making this pie again.
Nodi islam Raju
r-n90@gmail.comI've made this pie several times now, and it's always a crowd-pleaser. The sugarless filling is surprisingly sweet and flavorful, and the crust is the perfect balance of crispy and flaky.
Abdirahman Maclin matyarow
a_matyarow12@gmail.comThis pumpkin pie was a hit at our Thanksgiving dinner! The crust was flaky and buttery, and the filling was perfectly spiced. Even my picky uncle went back for seconds.