Crustless Low Carb Pumpkin Pie

"Delicious and so easy to prepare. There have been questions about the accuracy of the carb count configured by Food.com. According to the Splenda help site there are 12 gm of carbs in 1/2 cup and 24 gm in 1 cup. My recipe calls for 3/4 cup which I figure to be 18gm for the entire pie. I submitted this information to Food.com and received this answer. "dojemi, At this time, the nutritional facts are limited to what is available from the USDA's database, which has only the data for Splenda packets and not Splenda Sugar Blend for Baking." If you choose to make this pie please take this information into consideration. Thank you. dojemi"
 
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photo by dojemi photo by dojemi
photo by dojemi
photo by Benjavan U. photo by Benjavan U.
photo by Rosann B. photo by Rosann B.
photo by Rosann B. photo by Rosann B.
photo by Rosann B. photo by Rosann B.
Ready In:
50mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Mix all ingredients together.
  • Pour into a well sprayed pie pan.
  • Bake at 350' for 30 to 40 minutes.
  • NOTE: DO NOT use Splenda packets -- trust me on this one!

Questions & Replies

  1. Can Swerve be used instead of Splenda? If so, can it be used in the same quantity (3/4 cup)?
     
  2. How many carbs are in this pie I'm needing a low carb pumpkin crustless pie if possible
     
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Reviews

  1. CARB COUNT IS MISLEADING! This is a delicious pie, but why on earth do you recommend using Splenda Sugar Blend, and yet do not reflect the much higher carb count of this product in the nutrition stats! I made this pie and thought it was fantastic, but also thought I was only consuming 2.2 carbs per slice.... now I realize that instead, the real carb count was over 20 carbs per slice... which basically just set my diet back two weeks! Two weeks of spinach salads and chicken breasts derailed by a slice of splenda pie... that is just wrong!
     
  2. While it is stated that the Splenda Blend is included (it's in the fine print), there really is no excuse not to provide an accurate calculation. Serious LCers care about the counts, and the counts do matter. That said, with all due respect, anyone who blindly accepted the information as it was provided can't have put more that 2 seconds worth of thought into it. Splenda Blend is Splenda (sucralose) mixed with regular sugar (sucrose). Anyone really serious about an LC lifestyle probably wouldn't touch this product with a ten foot pole! But, if an LCer decided to try it out anyway, I would think s/he would be VERY careful to calculate accurately. <br/><br/>For the record, 1/2 cup of Splenda Sugar Blend has 96g of carbs, so 3/4 cup has 144g of carbs! That's for the whole pie, but that's very high (and doesn't include the 20g carbs from the rest of the ingredients). For the total pie (and I'm assuming that the rest of the counts are, in fact, accurate) there are 164g of total carbs, or 161.6g net carbs (after subtracting fiber). Each serving, then, is 20.2 net carbs.<br/><br/>I would ignore the author, and use regular Splenda (although be sure to count the carbs if you use the granular--from the malodextrin used as a filler). Liquid sucralose, which is hard to find in stores (but is available online) has zero carbs.<br/><br/>For those complaining of a bitter taste, try combining at least two different sweeteners (e.g., sucralose and stevia, or sucralose and one of the sugar alcohols like xylitol or erythritol). Combining the sweeteners tends to help reduce the "chemical" taste. It's worth noting that erythritol has the lowest impact on blood sugar of the sugar alcohols, and causes less "problems" than the others.<br/><br/>I hope this helps someone.
     
  3. yummy!!! I'm diabetic and treats like are hard to find,so I really enjoyed it. :D I'm also allergic to milk so insread of cream i used coconut milk ,I also added nutmeg,allspice,vanilla,and replaced 1/4 of a cup of splenda with honey to reduce the chemically taste.(I used regular splenda instead of the blend) It was very enjoyable,thank you. :)
     
  4. This is very misleading....even though it's at the top of the nutritional label that the splenda sugar blend is not included in the carb count. I didn't see this and made it for my mother who has diabetes and she got a very high blood sugar spike...this could have been dangerous for her.
     
  5. I really like this simple recipe. I substituted Swerve as a sweetener. I used several types of containers to see which ones were best and they all came out very well. I even tried adding low carb crust (almond flour, Swerve, butter and salt) on one and that paired well too.
     
    • Review photo by Benjavan U.
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Tweaks

  1. Added to the Low Carb Pumpkin Pie with a chocolate topping, consisting of sugar free cocoa, Splenda and sugar free chocolate chips. Followed with a Splenda sprinkle since I can't use powdered sugar (just for looks). Mixed two Tbl. of cocoa powder and two Tbl. of Splenda together and then the sprinkle. Delicious!!!
     
    • Review photo by Rosann B.
  2. I used stevia instead of splenda and coconut milk instead of cream, and it came out well. Thanks for the recipe.
     
  3. I used almond milk do bring down calories and carbs
     
  4. I replaced the pumpkin with squash from my garden because we have a ton of it this year...really an actual ton. Even after giving a bunch away I'm still going to have more than I can use in the next year (that is fine, maybe next year won't be such a good year...). I replaced two of the eggs with egg whites, the Splenda with 1/2 c. brown sugar, and 4 tsp. truvia, forgot the salt...oops, and used plain fat free yogurt (1/2 c.) instead of the cream. We really like spices so I may use a bit more next time...still it was great cold or warm. I'm making batch #2 today...we ate it for lunch yesterday.
     
  5. WOW! I made this and my son and I reallllly enjoyed it. For being LC, this was fantastic! I used the cloves instead of pumpkin pie spice. Thanks for such an EASY dessert that fits into my low carb lifestyle dojemi :)
     

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