I experimented with lite sugar or sugarfree pecan pie. My sister and husband, who can eat very little sugar, thought it was excellent. One thing: the pecans will not rest on top of the filling as in a regular pecan pie. They sink in, and thus are scattered throughout the pie. But the flavor is the same as if they had all been on top.

Ruth's Lite Pecan Pie

4 eggs
1 c sugarfree or light corn syrup (note that "light" refers to the color, not the sugar content.)
5-6 packets of sugar substitute
1/4 c butter
1 tsp. vanilla
1 and 1/2 c pecan halves, or as many as you want
1  unbaked 9 inch pie crust

1. Place crust into pan. Sprinkle some of the pecans on the bottom of the crust.
2. Mix syrup, sugar substitute, vanilla, and butter in saucepan. Bring to a rolling boil for 3 to 4 minutes. Remove from stove to cool at little.
3. Beat whole eggs until thick.
4. Pour hot syrup mixture into eggs and stir gently.
5. Pour filling into crust. Gently scatter the rest of the pecans into the filling.
6. Bake 25-30 minutes at 400 F (205 C)