Sugar-Free Pumpkin Pie

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 09/29/22
Tested by Tara Omidvar
Sugar-Free Pumpkin Pie

The Spruce / Christine Ma
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 8 servings
Yield: 1 (9-inch) pie
Nutrition Facts (per serving)
305 Calories
17g Fat
52g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 305
% Daily Value*
Total Fat 17g 21%
Saturated Fat 6g 32%
Cholesterol 83mg 28%
Sodium 325mg 14%
Total Carbohydrate 52g 19%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 9g
Vitamin C 3mg 16%
Calcium 159mg 12%
Iron 2mg 13%
Potassium 326mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The rich orange hue and cozy, warm spices make pumpkin pie a quintessential autumn dessert, which means it always has a place on the Thanksgiving table. But the often expansive holiday menu also includes a lot of sugary foods, so if you are looking for a way to cut down on sugar but still want to enjoy a slice of pumpkin pie, this delicious recipe allows you to do both.

A slice of traditional pumpkin pie has about 25 grams of sugar, but this recipe uses an artificial sweetener instead. With all of the sugar alternatives on the market today, you can easily find one that works well in this recipe; Splenda, Truvia, or any granulated artificial sweetener are good choices. You may also substitute half of the real sugar with an artificial sweetener to cut down on the sugar content but not eliminate it altogether.

To keep this recipe sugar free, use a store-bought pie crust that uses a sugar substitute or make a homemade crust and leave out the sugar (or swap for artificial sweetener). Serve with sugar-free whipped cream for a classic holiday treat.

"A great pumpkin pie recipe for the holidays or any time of the year! The flavors and spices are well-balanced. I would recommend chilling the pie in fridge for a couple of hours before eating. Just keep in mind that you'll have leftover filling if you don't use a deep dish pie crust" —Tara Omidvar

Sugar-Free Pumpkin Pie/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 (15-ounce) can pumpkin puree

  • 1 (12-ounce) can evaporated milk

  • 3 large eggs

  • 3/4 cup granulated artificial sweetener, such as Splenda or Truvia

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground cloves

  • 1 (9-inch) unbaked deep dish pie crust, preferably sugar-free

  • 1/2 cup sugar-free whipped cream, for serving, optional

Steps to Make It

  1. Gather the ingredients. Position a rack in the center of the oven and heat to 425 F.

    Sugar-Free Pumpkin Pie ingredients

    The Spruce / Christine Ma

  2. Beat the pumpkin, evaporated milk, and eggs in a medium bowl using a hand mixer.

    Beat pumpkin, evaporated milk, and eggs in a medium bowl with a hand mixer

    The Spruce / Christine Ma

  3. Add the sweetener, cinnamon, ginger, nutmeg, salt, and cloves and stir to mix.

    Sweetener, cinnamon, ginger, nutmeg, salt, and cloves added to the mix in the bowl

    The Spruce / Christine Ma

  4. Pour the filling into the pie crust.

    Pour pumpkin pie filling mixture into the pie crust

    The Spruce / Christine Ma

  5. Bake for 15 minutes. Reduce the heat to 350 F and bake for 40 minutes or until a knife inserted near the center comes out clean.

    Baked Sugar-Free Pumpkin Pie

    The Spruce / Christine Ma

  6. Cool completely on a wire rack.

    Sugar-Free Pumpkin Pie on a wire cooling rack

    The Spruce / Christine Ma

  7. Serve with sugar-free, freshly made whipped cream, if desired.

    Sugar-Free Pumpkin Pie and a bowl with whipped cream

    The Spruce / Christine Ma

Tips

  • This recipe calls for canned pumpkin, not pumpkin pie filling. Pumpkin puree is simply cooked and mashed pumpkin (or, more accurately, types of squash), while the pie filling is the pureed pumpkin flesh mixed with sweetener and spices. Be sure to buy pumpkin puree for this sugar-free recipe.
  • Remember that some sugar substitutes can be more or less sweet than actual sugar, so read the directions on the sweetener packaging carefully. You may need to adjust the amount of sweetener used in this recipe to keep it from being too sweet or not sweet enough. Taste the batter before putting it into the pie crust to see if you need to add more sweetener.
  • Once you make this pie, you may decide to play around with the type of artificial sweetener you use in the future as some have an aftertaste that may bother you or others.

Recipe Variations

  • Try coconut milk instead of evaporated milk for a dairy-free filling.
  • Make an oat crust instead of a traditional pastry crust.
  • Instead of each spice, feel free to use 2 teaspoons of pumpkin pie spice.
  • Skip the full-fat whipped cream altogether or opt for a sugar-free, low-fat variety or coconut cream.
  • For a sugar-free, low-carb, and gluten-free version, make keto pumpkin pie.

How to Store

Store leftover pumpkin pie in the fridge, tightly covered, for up to four days.