|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||7%|
|Total Sugars 9g|
|Vitamin C 3mg||17%|
|*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.|
Most people enjoy pumpkin pie in the fall. The creamy texture and warm spices are reminiscent of favorite fall traditions, memories, and holidays. If you are cutting down on sugar but still want pumpkin pie, look no further than this recipe! This sugar-free pumpkin pie offers the signature pumpkin pie flavors without the sugar.
A slice of traditional pumpkin pie has about 323 calories and about 25 grams of sugar. Luckily, there are many bakers out there who want to experiment and have created some recipes that meet certain diet guidelines or are simply healthier than the traditional pie options.
This recipe uses an artificial sweetener instead of sugar. 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 an artificial sweetener and half real sugar to cut down on the sugar content but not eliminate it altogether. Liquid sweeteners, honey, barley malt extract, and agave syrup have also been used as the sole sweetener in recipes.
16 ounces canned pumpkin
12 ounces evaporated milk
3/4 cup artificial sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon cloves
1 9-inch pie pastry
1/2 cup sugar-free whipped cream (for serving)
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 a pastry-lined pie pan.
Bake for 15 minutes. Reduce the heat to 350 F. Bake for 40 minutes or until knife inserted near center comes out clean.
Cool completely on a wire rack.
Serve with sugar-free freshly made whipped cream (or your other favorite toppings).
- 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. Opt for a sugar-free, low-fat variety, coconut cream, or don't add any on top.
- 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 recipe, you may want to play around with the type of artificial sweetener you use. Some have an after taste that may bother you or the others eating the pie.