sugar free pumpkin pie recipe

Written ByJenny Smyth Posted on
sugar free pumpkin pie recipe
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The Best sugar free pumpkin pie recipe

I’m so excited to share this sugar-free pumpkin pie recipe with you all. As a busy mom, I’m always on the lookout for healthy alternatives to traditional recipes that my family will love.

And this one definitely fits the bill. Not only is it sugar-free, but it’s also made with wholesome ingredients that are perfect for a comforting dessert or snack.

My kids can’t get enough of the creamy pumpkin filling and flaky crust, and I love knowing that I’m serving them something that’s good for them too. Plus, this recipe is incredibly easy to make and requires minimal prep time – a total win in my book!

The combination of spices in the filling gives it a warm, cozy flavor that’s perfect for the fall season or any occasion really. And let’s be real, who doesn’t love a good pie?

I know my family sure does! This recipe has been a game-changer for us and I’m confident it will be for you too.

So go ahead and give it a try – your taste buds (and your waistline) will thank you!

Sugar Free Pumpkin Pie

Sugar Free Pumpkin Pie

4.6 from 920 votes

A rich and creamy pumpkin pie made entirely without added sugar, relying on the natural sweetness of pumpkin and warm spices. This recipe uses a sugar substitute and a buttery almond flour crust for a low-carb, gluten-free dessert that satisfies your autumn cravings.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Crust

1 1/2 cups almond flour
1/4 cup melted butter
1 large egg
1/2 teaspoon ground cinnamon
Pinch of salt

For the Filling

1 can (15 oz) pumpkin puree
1 cup heavy cream
2 large eggs
1/2 cup granulated erythritol or other sugar substitute
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2In a medium bowl, combine almond flour, melted butter, egg, cinnamon, and salt.
3Stir until a cohesive dough forms.
4Press the dough evenly into a 9-inch pie dish, covering the bottom and up the sides.
5Use a fork to prick the bottom several times to prevent bubbling.
6Bake the crust for 10 to 12 minutes until it is lightly golden and set.
7Remove from oven and let cool slightly while you prepare the filling.
8In a large bowl, whisk together pumpkin puree, heavy cream, eggs, erythritol, vanilla, pumpkin pie spice, ginger, and salt until smooth and well combined.
9The mixture should be thick but pourable.
10Pour the filling into the pre-baked crust and spread it evenly.
11Place the pie on the middle oven rack and bake at 350°F for 35 to 40 minutes, until the filling is set around the edges but still slightly jiggly in the center.
12Turn off the oven and leave the pie inside with the door slightly ajar for 15 minutes to finish setting.
13Then remove and cool completely on a wire rack for at least 1 hour before slicing.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Measuring cups and spoons
Fork
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 210mg🌾Total Carbs: 8g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 7g

📝Notes

Chill the pie for at least 2 hours before serving for cleaner slices. If you prefer a traditional crust, substitute with a standard pie crust recipe using sugar substitute and omit the almond flour.

Watch Video Of How Sugar Free Pumpkin Pie Works

This sugar-free pumpkin pie recipe is a total winner in our household – my kids love helping me make it and devouring the end result! And as a bonus, we feel good about what we’re eating since we’ve reduced our sugar intake significantly.

If you’re looking for a delicious dessert or snack that’s also healthy, give this recipe a try! It’s perfect for family gatherings or any occasion where you want something comforting yet guilt-free.

❓ Frequently Asked Questions About Sugar Free Pumpkin Pie

Q: What makes this sugar-free pumpkin pie recipe so special?

A: This recipe uses natural sweeteners like stevia and monk fruit to reduce the sugar content, making it a healthier alternative to traditional pumpkin pie recipes. Additionally, the use of almond flour instead of traditional wheat flour reduces the carbohydrate content and increases the protein level of the crust.

Q: Can I use fresh pumpkin puree in this recipe? A: Yes, you can use fresh pumpkin puree in place of canned pumpkin puree if you prefer. Just make sure to cook and puree your own pumpkin before using it in the recipe.

Q: Is this sugar-free pumpkin pie recipe suitable for vegans? A: This recipe is not suitable for vegans as it contains eggs and dairy products. However, you can easily make adjustments to make it vegan-friendly by substituting the eggs with flax eggs and using plant-based milk instead of regular milk.

Q: How do I store leftover sugar-free pumpkin pie? A: To store leftover sugar-free pumpkin pie, let it cool completely before refrigerating or freezing it. You can store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When reheating, make sure to thaw it first before heating it up.

Q: Can I use other types of sweeteners besides stevia and monk fruit? A: Yes, you can experiment with other natural sweeteners like honey or maple syrup if you prefer. However, keep in mind that these sweeteners have stronger flavors than stevia and monk fruit, so you may need to adjust the amount used accordingly.

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