|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 12g|
|Vitamin C 4mg||19%|
|*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.|
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 will allow 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 will work. 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. Liquid sweeteners, like honey, barley malt extract, and agave syrup, can also be used as the sole sweetener in recipes.
Gather the ingredients. Preheat the oven to 425 F.
Beat the pumpkin, evaporated milk, and eggs in a medium bowl using a hand mixer.
Add the sweetener, cinnamon, ginger, nutmeg, salt, and cloves and mix.
Pour the filling into an uncooked 9-inch pie crust.
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.
Cool completely on a wire rack.
Serve with sugar-free freshly made whipped cream (or your other favorite toppings).
- 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.
- Once you make the pie, you may want to play around with the type of artificial sweetener you use. Some have an after taste that may bother you or others.
- Try coconut milk instead of evaporated milk for a dairy-free filling.
- Make an oat crust instead of a traditional pastry crust.
- Get even more creative with sugar alternatives and use a combination of pure maple syrup and vanilla crème stevia.
- 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.