Sugar-Free Pumpkin Pie

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)
184 Calories
9g Fat
40g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 184
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 23%
Cholesterol 89mg 30%
Sodium 213mg 9%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 8%
Total Sugars 11g
Protein 7g
Vitamin C 4mg 18%
Calcium 158mg 12%
Iron 1mg 8%
Potassium 306mg 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.


  • 1 (15-ounce) can pumpkin purée

  • 1 (12-ounce) can evaporated milk

  • 3 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 pie crust

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

Steps to Make It

  1. Gather the ingredients. Preheat the oven 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 an uncooked 9-inch 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

How to Store

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


  • This recipe calls for canned pumpkin, not pumpkin pie filling. Pumpkin purée is simply cooked and mashed pumpkin (or, more accurately, types of squash), while the pie filling is the puréed pumpkin flesh mixed with sweetener and spices. Be sure to buy pumpkin purée 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.