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
Nutritional Guidelines (per serving)
118 Calories
6g Fat
12g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 118
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 14%
Cholesterol 83mg 28%
Sodium 146mg 6%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 9g
Protein 6g
Vitamin C 3mg 17%
Calcium 152mg 12%
Iron 1mg 7%
Potassium 289mg 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 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. 

Ingredients

  • 16 ounces canned pumpkin

  • 12 ounces evaporated milk

  • 3 eggs

  • 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

  • Optional:

    1/2 cup sugar-free whipped cream (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 mix.

    sweetener, cinnamon, ginger, nutmeg, salt, and cloves added to the mix in the bowl

    The Spruce / Christine Ma

  4. Pour the filling into a pastry-lined pie pan.

    pour pumpkin pie filling mixture into the pie crust

    The Spruce / Christine Ma

  5. Bake for 15 minutes. Reduce the heat to 350 F. Bake for 40 minutes or until knife inserted near 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 (or your other favorite toppings).

    Sugar-Free Pumpkin Pie and a bowl with whipped cream

    The Spruce / Christine Ma

Recipe Variations

  • 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.


Tips

  • 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.