Sugar-Free / Grain-Free Pumpkin Pie

This is a great sugar-free and grain-free recipe.  I got this recipe when I was in CEA-HOW several years ago.  We still enjoy it today!


  • 16 oz can of pure pumpkin puree
  • 12 oz can of evaporated milk
  • 2 eggs
  • 1 cup Splenda
  • pinch of salt
  • 2 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla


  1. Preheat oven to 425 degrees F.
  2. Spray pie pan with non-stick cooking spray.
  3. Mix all ingredients together and pour into pie pan.
  4. Bake for 15 minutes.
  5. Reduce heat to 350 degrees F and bake another 45 minutes or until knife inserted into the middle comes out clean.

Let cool and cut into 6 slices.  On CEA-HOW, one slice equals one vegetable.