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Sugar-Free Pumpkin Pie

The holidays just aren’t complete without pumpkin pie!  If you are working hard to control diabetes, or your weight, you will love this alternative to traditional pumpkin pie recipes.  This recipe will allow you to have your “pie” and eat it too because it is much lower in calories, carbohydrates, and fat.  Check out the nutrition comparison to a traditional recipe (see right)!

Serves: 1/8 slice


3 cups canned pumpkin puree

14 ounces soft or silk tofu

¾ cup Splenda

½ tsp salt

1 tsp cinnamon

½ tsp ginger

½ tsp powdered cloves

¼ tsp nutmeg

2 eggs

1 Tbsp vanilla

2 pre-baked 9-inch pie shells



  1. Preheat oven to 350 degrees.
  2. Using a food processor or blender, combine all ingredients (except pie shells).  Blend until smooth.
  3. Distribute mixture evenly into both pie shells, and bake for 1 hour.