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Sugar-Free Pumpkin Pie


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


  1. Heat oven to 350 degrees F.
  2. Place all ingredients in a large bowl and beat just until smooth. Pour into a 9-inch greased pie pan.
  3. Bake approximately 50 minutes or until a knife blade inserted in the middle of the pumpkin pie comes out clean.
  4. Remove from oven and let cool 30 minutes before serving.
  5. 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

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