Sugar-Free Pumpkin Pie

Sugar Free Pumpkin Pie Recipe

Brian Macdonald / Photodisc / Getty Images

  • Total: 85 mins
  • Prep: 30 mins
  • Cook: 55 mins
  • Servings: 8 servings
  • Yield: 1 9-inch Pie
Nutritional Guidelines (per serving)
111 Calories
6g Fat
10g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 111
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 14%
Cholesterol 83mg 28%
Sodium 146mg 6%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 6g
Vitamin C 3mg 17%
Calcium 152mg 12%
Iron 1mg 7%
Potassium 288mg 6%
*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.)

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 harmful 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 just healthier than the traditional pie options.

The recipe uses an artificial sweetener instead of sugar. With all of the sugar alternatives on the market today, you can probably find one that works best 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. Liquid sweeteners, honey, barley malt extract, and agave syrup have also been used as the sole sweetener in some recipes. 

Healthier Pumpkin Pie

Looking for a few ways to make pumpkin pie healthier? Try any, or all, of these ideas to indulge in pumpkin pie in a healthier way:

  • Try coconut milk instead of evaporated milk
  • 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. 
  • Skip the full-fat whipped cream. Opt for a sugar-free, low-fat variety, coconut cream, or don't add any on top.


  • 1 9-inch pie pastry

  • 16 ounces canned pumpkin

  • 12 ounces evaporated milk

  • 3 eggs

  • 3/4 cup artificial sweetener

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon cloves

Steps to Make It

  1. Gather the ingredients. Preheat oven to 425 F.

  2. Beat the pumpkin, milk, and eggs in a bowl. Beat in the rest of the ingredients.

  3. Pour the mixture into a pastry lined pie pan.

  4. Bake for 15 minutes.

  5. Reduce heat to 350 F.

  6. Bake for 40 minutes or until knife inserted near center comes out clean. Cool on a wire rack.

  7. Serve with sugar-free whipped cream (or your other favorite toppings)

Recipe Variation

  • Instead of each spice, feel free to use 2 teaspoons of pumpkin pie spice.


  • 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.
  • Also, remember that some sugar substitutes can be more or less sweet than actual sugar, so read the directions carefully. In some cases, you only use half the amount than you would with traditional sugar and it will still be just as sweet.