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Sugarfree Pumpkin Pie Recipe

Recipe by: 106a802496d678ba

"A sugar-free alternative to traditional pumpkin pie. Aspartame sweetener is not heat stable so be sure to add the sweetener after the pie filling has cooled to 145 degrees F (62 degrees C)."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In13 h 50 m
  • 1In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat.
  • 2In a medium bowl, gradually stir about 1 cup 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 artificial sweetener after filing has cooled to 140 degrees F (60 degrees C).
  • 3Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.
Ingredients
  • 8 servings
  • 200 cals
  • 1 (9 inch) pie crust, baked
  • 1 (.25 ounce) envelope unflavored gelatin
  • 2 tablespoons cornstarch
  • 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
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 2 eggs, beaten
  • 16 packets aspartame artificial sweetener
Nutrition

Amount per serving ( 5 total)

  • Calories:
    200
    10%
  • Fat:
    10.2
    16%
  • Carbs:
    21
    7%
  • Protein:
    6.9
    14%
  • Cholesterol:
    60
    20%

Based on a 2,000 calorie diet

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