No Sugar Pecan Pie

  • Prep Time: 30 mins
  • Total Time: 1 hrs 20 mins
  • Serves: 8,Yield: 1pie

    • About This Recipe

    “Another one off the web in response to discussion forum topic”

    Ingredients

  • 3eggs
  • 5teaspoonssugar substitute( i.e. “Equal for recipes”)
  • 1cupsyrup( Smuckers Sugar Free)
  • 1/3 cupbutter, melted
  • 1cuppecan halves
  • pastry for 9″ pie

    • Directions

  • Preheat oven to 350 degrees F.
  • Mix eggs and sugar.
  • Stir in the breakfast syrup and melted butter.
  • Stir in the pecan halves.
  • Line a 9-inch pie pan with the pie dough.
  • Pour in the pecan pie filling mixture.
  • Bake for 25 minutes with edges covered with foil.
  • Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
  • Cool on a wire rack.

    • Reviews

  • “We liked the no sugar pecan pie a lot.Since our diet is low carbohydrate, we did not use a crust and it still turned out well.We’ll make it again.Soon!”

  • “My husband is border line diabetic and really enjoyed this.Before becoming borderline diabetic pecan pie was his very favorite so I was happy to surprise him with this to see how he liked it.He ate 2 pieces the first day!”

  • “My father who loves pecan pie, but is also diabetic, liked this pie very much. It is more of a custard pie than the traditional corn syrup based pie. It was not sickenly sweet, yet you can’t tell it’s sugar free. It’s defintely a keeper!”

  • “This was a nice pie”

  • “My husband is diabetic and I can’t tolerate sugar, but I desperately wanted pecan pie-This is absolutely divine!While it is more of a custard than corn syrup like a previous review–the taste and texture were wonderful..and it was so simple. Thanks so much”

  • “I really dislike giving bad reviews.I believe that everyone should give something a try and decide for themselves if the recipe works for them or not.However, the ingredients in this recipe are expensive to buy, and in my experience not worth it.The pie was a unappetizing gray, spongy in texture, and while I didn’t expect a SWEET pie, I did expect it to be somewhat sweet.It wasn’t, it was devoid of flavor except the taste of artificial maple. Sorry.”

  • “I made this for some friends that can’t have sugar.They liked it alot.I think next time I will add cinnamon & toast the pecans.Perhaps even add a touch of maple flavoring.I cut up frozen pie dough & made individual pies in a muffin tin. I used 2 pie crusts & this made 12 individual pies.”

  • “We made this today.The color was grey-I am very visual so this was unappealing to me.I followed directions exactly.The flavor was just not there for us. It was very pretty on the top- but once cut and plated it was unappealing.”

  • “This has a good flavor of maple syrup.I used Splenda instead of Equal.The finished product is good, but…I didn’t care much for the color.I guess the coloring of the syrup was a little grey.I will try this one again, and use the Smuckers to see if that makes a difference in coloringThanks for posting this, Steve..”

  • “I made this for my insulin dependent husband as a treat, and I must say I think it tastes great!In some ways, it’s better than the real mccoy because sometimes pecan pie is just too sweet.I used sugar free Log Cabin syrup with great results.”

  • “Easy to make and delicious – a good substitute recipe for diabetics who can’t eat the traditional pecan pie. I will make it often. Thank you!”

  • “My father is a diabetic and one of the hardest things to give up was pecan pie at the holidays.I made this for him and he absoloutely loved it.”

  • “I fixed this for DH for Thanksgiving. This was a hit. I used egg substitute and the smuckers ff syrup is wonderful. I also used ff butter. Thanks for posting this wonderful recipe. It is very easy to prepare. It is a winner at our house.”

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