Pumpkin and Blueberry Pie, Sugar Free!

Pumpkin Pie

Are you tired of this meaning delicious seduction and a ban on bikinis? Are you having to turn a blind eye to those favourite sweet treats because of newfound diabetes or weight issue? Do you want to lower the sin guilt trip when you know you can’t resist a third (or fourth) slice? Let me tell you now, then. I have the answer. Today, I’m going to share with you two delicious pies that are tried and sure to be the best sugar free pies you will ever have! Anyone who has tried baking with Splenda knows the horrors it can wreak on consistency and flavour, but I’m here to say that you won’t have that problem any more if you try these out.

Sugar Free Pumpkin Pie

Makes 1 pie. Serves 8.

Pumpkin Pie

  • 3/4 cup Splenda (or 3/4 cup sugar)
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp heaping ginger
  • 1/4 tsp heaping cloves
  • 1/4 tsp allspice
  • 2 eggs
  • 1 (15 oz) can pumpkin
  • 1 (12 oz) can Skim Evaporated Milk
  1. Preheat oven to 425 degrees Farenheit.
  2. Combine sugar/Splenda, salt, and spices in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into pie shell.
  3. Bake in preheated oven for 15 minutes. Then, reduce temperature to 350 degrees Farenheit, bake 40-50 minutes or until knife inserted near the centre comes out clean. Cool on a wire rack for 2 hours.

Blueberry Pie

Now, nothing says American summer like good blueberry pie. And now, with this easy Splenda-able blueberry pie straight from the American South, you can appreciate a slice of juicy blueberries and spices with everyone else. The bonus? You don’t lose any of the sweet flavour in the process.

Having a mother who can’t eat sugar, I always cook a sugar-pie and a Splenda-pie, marked by blue masking tape. Whether you have a diabetic family member or simply want a healthy alternative to your favourite treats, give these pies a whirl. You won’t regret it!

Blueberry Pie

Sugar Free Blueberry Pie

Makes 1 pie. Serves 8.

  • 5 and 1/2 cup fresh blueberries.
  • 3 tblsp flour
  • 2-4 tsp lemon juice
  • 2/3-3/4 cup Splenda (or sugar)
  • 1/2 tsp nutmeg
  • 1 heaping tsp cinnamon
  • 1/4 tsp salt
  • 2 tblsp butter (optional)
  1. Preheat oven to 350 degrees Farenheit.
  2. Prepare 2 crusts. Fill one with berries. Sprinkle lemon juice over the berries, then the mixed dry ingredients. If desired, add blobs of butter over mixture. Top with the other crust. Prick the top crust and crimp the sides.
  3. Bake for one hour. Serve hot over ice cream.

Happy baking!

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One thought on “Pumpkin and Blueberry Pie, Sugar Free!

  1. Generally I don’t read article on blogs, however I wish to say that this write-up very forced me to take a look at and do it! Your writing taste has been surprised me. Thank you, quite nice post.

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