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Sugar Free Pumpkin Pie Recipe

Sugar Free Pumpkin Pie Recipe

Sugar-free pumpkin pie is a healthier version of the classicpumpkin pie. It skips the added sugar, using alternatives like stevia orerythritol. This recipe provides the same rich, spiced flavor and creamytexture as the traditional version, but without the extra calories and sugar.It’s perfect for those who want to enjoy a delicious dessert while watchingtheir sugar intake.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 9-inch sugar-free pie crust
  • 1 (15 oz) can pumpkin puree
  • 2 large eggs
  • 1 cup unsweetened almond milk or regular milk
  • ½ cup granulated sugar substitute
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • A pinch of salt

Equipment

  • A 9-inch pie dish
  • Mixing bowls (medium and large)
  • Whisk or electric hand mixer
  • Rubber spatula
  • Measuring Cups and Spoons
  • Can opener (for pumpkin puree)
  • Oven Mitts
  • Cooling Rack
  • Aluminum Foil

Method
 

  1. Mix the wet ingredients. In a large bowl, whisk pumpkin puree, eggs, almond milk, and vanilla.
  2. Add dry ingredients. Stir in sugar substitute, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Pour into pie crust. Use a spatula to smooth the top. Place the pie in the oven and bake for 45–55 minutes. The center should jiggle slightly but not look wet. Set the pie on a cooling rack for at least 2 hours. This helps the filling set.
  4. Serve chilled or room temperature. Top with sugar-free whipped cream if you like.

Notes

If the edges of your pie crust brown too quickly, gently cover them with aluminum foil. This prevents burning while the filling finishes cooking. Also, every sweetener behaves differently, so taste the filling before baking to adjust sweetness. Do not overbake—pumpkin pies firm up as they cool.