Sugar Free Pumpkin Chiffon Pie is the perfect dessert for right now.
I like how easy it is to make this recipe as well!
Sugar Free Pumpkin Chiffon Pie
This could be the perfect pumpkin pie recipe that has no added sugar in it.
I like that this is also a no-bake pie recipe!
Have your tried my other Pumpkin Pie Recipe ?
That pumpkin pie recipe is a sugar free version of the traditional baked pumpkin pie.
This recipe for pumpkin pie however, is a no-bake chiffon recipe.
This recipe calls for a sugar free condensed milk. You can find my recipe for sugar free condensed milk here. There are low sugar and similar alternatives for condensed milk here.
People ask what is chiffon pie made of.
Technically, chiffon refers to a texture that is created using whipped egg whites.
There is a special texture that is created when the egg whites are combined with gelatin that is also added.
This chiffon pie takes a few liberties on that traditional definition of chiffon.
This pumpkin chiffon pie has no added sugar in it.
Also, this pie does not contain eggs.
This is a no-bake version of a pumpkin chiffon pie.
To make this recipe you will need two cups of pumpkin puree.
You can make your own pumpkin puree or used a canned pumpkin puree (15-16 ounce).
This pie can be served with a sugar free whipped topping.
I have a recipe for sugar free whipped cream here. You may need to search for sugar free whipped topping at your local grocery store depending on the time of the year (I like to stock up when I see them).
Here are some tips for making a not bake chiffon pie.
Make the pie crust in advance of making this pie. Allowing for the crust to set in place will help hold this pie in place.
Here are some more helpful tips for you.
- Refrigerating this pie is essential for allowing it to set. I suggest refrigerating this pie for at least five hours or overnight.
- To make this pie as low in added sugar as possible, please make sure that your ingredients do not have sugar in them. This includes the gelatin as well as the pumpkin puree.
- Personalize your pie by adding toppings. I like sugar free ice cream or whipped topping on mine.
How to store this sugar free pumpkin pie.
This pie should be covered and refrigerated. It should keep for up to five days if properly stored.
Here are some similar recipes that you may also like.
- Sugar Free Fruit Cheesecake.
- Easy Keto Sugar Free Key Lime Pie.
- Sugar Free Boston Cream Pie Cake.
- Lemon Blueberry Cake with no added sugar.
- Sugar Free Lemon Lime Soda Cake.
- Tasty Sugar Free Cheesecake Recipes.
Keep up to date with my recipes
You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.
How to make sugar free pie crust.
You can make your own pie crust or use a premade crust.
To make my homemade sugar free pie crust you will need:
- Sugar Free Shortbread Cookies- 1 ¼ cups crushed (can sub in another cookie).
- Butter- ⅓ cup melted.
- Crust- see above.
- Unflavored Gelatin- 1 packet (.25 ounces).
- Water- ¼ cup.
- Unsweetened Condensed Milk- 14 ounces. You can find my recipe for sugar free condensed milk here. There are low sugar and similar alternatives for condensed milk here.
- Ground Cinnamon- ½ teaspoon.
- Allspice-½ teaspoon, ground.
- Ground Ginger-¼ teaspoon
- Nutmeg- ¼ teaspoon
- Pumpkin Puree- 1 can (15-16 ounces). No added sugar.
- Vanilla Extract- ½ teaspoon.
- Sugar Free Whipped Topping- for topping.
- Prepare the crust as indicated and allow it to harden in the refrigerator.
- In a saucepan on no heat, stir together the gelatin with the water. Allow this to site while you work.
- Whisk together the condensed milk, cinnamon, allspice, ginger, and nutmeg in a medium mixing bowl. Set this aside.
- Place the saucepan with the gelatin on low heat and stir until the gelatin is dissolved. It can take up to a few minutes for the gelatin to get fully dissolved. Once it has dissolved you can stir in the condensed milk mixture from the medium mixing bowl and continue stirring until thickened (five to six minutes).
- Remove the saucepan from the heat and stir in the pumpkin puree and vanilla extract. Then transfer the ingredients to the prepared pie crust. Cover and refrigerate until firm (about five hours). Serve with the whipped topping or topping of your choice.
- Crust - see post for details
- .25 oz Unflavored Gelatin - 1 packet
- ¼ cup. Water
- 14 oz Unsweetened Condensed Milk -see post
- ½ tsp Ground Cinnamon
- ½ tsp Allspice
- ¼ tsp Ground Ginger
- ¼ tsp Nutmeg
- 1 Pumpkin Puree -1 can (15-16 ounces).
- ½ tsp Vanilla Extract
- Prepare the crust as indicated and allow it to harden in the refrigerator. In a saucepan on no heat, stir together the gelatin with the water. Allow this to site while you work.
- Whisk together the condensed milk, cinnamon, allspice, ginger, and nutmeg in a medium mixing bowl. Set this aside. Place the saucepan with the gelatin on low heat and stir until the gelatin is dissolved. It can take up to a few minutes for the gelatin to get fully dissolved. Once it has dissolved you can stir in the condensed milk mixture from the medium mixing bowl and continue stirring until thickened (five to six minutes).
- Remove the saucepan from the heat and stir in the pumpkin puree and vanilla extract. Then transfer the ingredients to the prepared pie crust. Cover and refrigerate until firm (about five hours). Serve with the whipped topping or topping of your choice.
Here is how to make the pie crust.
In a medium mixing bowl, combine or mash together the crushed cookies and the melted butter.
When they are well combined, transfer them to a pie dish and press into place. Refrigerate until firm (at least an hour).
Ingredients needed to make no bake sugar free pumpkin pie.
How to make this easy pumpkin chiffon pie.
The Recipe Card for Sugar Free Pumpkin Chiffon Pie
Sugar Free Pumpkin Chiffon Pie
Ingredients
Instructions
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Pumpkin Chiffon Pie, a simple and tasty recipe for a pumpkin pie dessert that has no added sugar in it.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
