|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||7%|
|Total Sugars 7g|
|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 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
3/4 cup artificial sweetener
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Gather the ingredients. Preheat oven to 425 F.
Beat the pumpkin, milk, and eggs in a bowl. Beat in the rest of the ingredients.
Pour the mixture into a pastry lined pie pan.
Bake for 15 minutes.
Reduce heat to 350 F.
Bake for 40 minutes or until knife inserted near center comes out clean. Cool on a wire rack.
Serve with sugar-free whipped cream (or your other favorite toppings)
- 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.