Yes, there is a way to make a Sugar Free Pumpkin Pie.
This pie is just in time for those holiday meals!
Sugar Free Pumpkin Pie
Because, most everyone needs a bit of pie this time of the year.
Also, pumpkin pie is just too good to have to pass up as well.
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Technically speaking, pumpkins do not have a whole lot of sugar in them by nature.
Once cup of cubed pumpkin has about three grams of sugar in it. However, when you buy pumpkin in a can, there could be sugar added to it.
Pumpkin Pie seems to be at every kind of great gathering this time of the year.
So, to miss out on some would be hard for me to do. Thus, we have this recipe for Sugar Free Pumpkin Pie.
Obviously, you will need a few ingredients for this recipe.
As mentioned, you will need pumpkin puree. If you do not make your own, you can buy some pumpkin puree online that does not have a lot of sugar added to it. You will also need some Pumpkin Pie Spice, which you can find online as well.
To crust or not to crust?
Most pies like this one have a crust. You can find sugar free and/or low carb pie crust recipes here.
Here are some similar recipes that you may also like.
- Sugar Free Pumpkin Spice Bread.
- Also, Pumpkin Spice Keto Low Carb Mug Cake.
- Lastly, Sugar Free Pumpkin Spice Cookies.
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.
Sugar Free Pumpkin Pie
The recipe for Sugar Free Pumpkin Pie
* Please note that his recipe has been updated due to reader input. For a lower in sugar etc version, please use 1 cup of puree and 1 egg. For something that looks and tastes better, thanks to reader input, please make as directed.
What you will need to make this Sugar Free Pumpkin Pie
You can find sugar free and/or low carb pie crust recipes here.
Make your own or you can find pumpkin puree online that does not have a lot of sugar added to it. You will also need some Pumpkin Pie Spice, which you can find online as well.
The ingredients for Sugar Free Pumpkin Pie
- Sugar Alternative– Equivalent to 1/2 cup of sugar. I like granular sugar alternative options for this recipe.
- Pumpkin Pie Spice– 1 1/2 teaspoons.
- Eggs- 2 whipped.
- Pumpkin Puree – 1 1/2 cup.
- Half and Half Creamer– 1 cup. We will use half and half instead of the usual evaporated milk in order to avoid the sugar. If necessary, you could boil down a cashew or similar milk down to a cup. I would actually use a bit less than a cup as it will be thinner than evaporated milk. Die hard pumpkin pie fans can certainly use the evaporated milk in this recipe and enjoy the sugar grams in it.
- Vanilla Extract- 1 teaspoon.
How to make Sugar Free Pumpkin Pie
- Preheat your oven to 350. A pie crust should be made in advance or you could go without a crust (I probably would not recommend it).
- In a mixing bowl, blend together the sugar alternative, pumpkin spice, egg and pumpkin puree.
- Stir in the half an half (or alternative of your choice as described above) and the vanilla extract.
- Pour this into your pie crust and bake for bake for 25-30 minutes. Tip: place a cookie sheet in the oven before you preheat it. Baking this pie on a baking sheet will help keep the crust from getting soggy.
The recipe card
Make your pumpkin pie without all of the added sugar with this delicious recipe for Sugar Free Pumpkin Pie. Great for holiday baking!
- 1/2 cup Splenda
- 1 1/2 tsp Pumpkin Pie Spice
- 2 Eggs Whipped
- 1 1/2 cup Pumpkin Puree
- 1 cup Half and Half
- 1 tsp Vanilla Extract
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Preheat your oven to 350. If using a pie crust, please have this already made and ready to go.
-
In a mixing bowl, blend together the sugar alternative, pumpkin spice, egg and pumpkin puree. Then Stir in the half an half and vanilla extract.
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Pour this into your pie crust and bake for bake for 25-30 minutes. Tip: place a cookie sheet in the oven before you preheat it. Baking this pie on a baking sheet will help keep the crust from getting soggy.
Please see recipe post for important details about this recipe.
You can find sugar free and/or low carb pie crust recipes here.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
Sugar Free Pumpkin Pie
Are you gearing up for holiday baking?
I always start out making a list of what I want to bake for every holiday. Then I have to get realistic as it takes a lot of time to bake these things and certainly, a lot of ingredients.
The worst thing about all of the holiday baking is that I love to eat everything.
Everything that I bake seems to turn out so delicious. In many ways, it is all really way too delicious.
My appetite is one reason why I enjoy the sugar free lifestyle.
I sometimes will add low carb lifestyle to this description as well. But also, I like the way that I feel when I do not have to deal with the ups and downs of sugar in my body. One minute I’ve got all of the energy in the world. The next minute, I am need a nap.
Sugar alternatives have certainly helped me with my diet.
People seem to be true to their alternatives of choice. However, I like to use specific sugar alternatives for certain circumstances as there is a difference in the way that the work in recipes.
There is a misconception that sugar alternatives can be used in a recipe just as you you use sugar.
Everyone knows that a sugar alternative can make something taste sweet to us without have the many effects that sugar does on the body. However, there is more to sugar alternatives then just taste.
Sugar alternatives are not chemically the same as sugar.
That chemical difference can be a big deal when it comes to recipes. There is a lot to learn if you are serious in baking with sugar alternatives. I have more in depth explanations about sugar alternatives in my book, The Sugar Free Baking Guide.
Sugar Free Pumpkin Pie
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
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Happy baking, eating, and enjoying life!
A self-proclaimed Reformed Sugar Addict, The Sugar Free Diva is a restaurant owner by day and author by night.She has been featured in numerous media outlets as well as serving on speaking panels. Most importantly, she is an avid pet owner who loves life.
Thank you for the p p receipe. I will surly make this and let you know.
Thank you!
on the sugar free muffins can I USE stevia and can I PUT WALMUTS on top ofmuffins
Hi. Read the label on the package to assure that the equivalence is 1:1 with sugar. Otherwise, it will throw off the balance of ingredients. Also, read the ingredient label to make sure that the Stevia has not been combined with sugar (unless you do not mind this). I love walnuts 🙂
Can I use heavy cream instead of half and half?
You could however, there will be a difference in calories and fat as a result. thanks!
Hi. I made this twice. First I made this as is. While appreciate the lower amount of sugar etc. I felt it was not as robust in taste as it could have been. So I added an extra half cup of [pumpkin puree and an extra egg and it turned out pretty good! Thanks so much for this recipe!
Thank you Madilin! I have updated the recipe as suggested. Folks can choose between 1 cup of pumpkin and 1 egg or 1 1/2 cups of pumpkin + 2 eggs depending on their tastes.
Thanks- This update worked for me!
Good to hear Jackie!
Has anyone else tried this recipe? The pie mixture seemed pretty thin, so I wondered if it should have used the entire can of pumpkin, rather than 1 cup. And it has been baking for 45 minutes now and still not done. I checked the ingredients multiple times and didn’t do anything wrong that I can see. I am very disappointed, but at least I didn’t wait until Thanksgiving to try this.
Hi.
Please see how Madilin improved this recipe to her needs. She says they worked for her.
Thanks for your input.
PERFECT!!! Thank you for this recipe!
Good to hear! Thanks!
Made this both ways. I like the one cup of puree because it has fewer calories and sugar. Yet the recipe works better as a pie with 1 1/2 to 2 cups. It’s a trade-off.
Thank you for your feedback!
I am going to bake my pie now, will let you know how it turns out.
Thank you!
This pie was a HUGE HIT! Thank you for this recipe.
Wonderful to hear!
Followed the recipe to the letter and after almost an hour it’s still not set in the center! I used the knife method of testing.
Hi. There could be a few factors that could influence this. I have had other people say that they have made this as per the recipe and then some folks enjoyed it better with an extra egg or full can of puree. Make sure that you used pumpkin puree and not another kind of pumpkin as well. It should set with 2 eggs + 1 1/2 cups of puree. Let me know how it turns out. Thanks!
Perfect pumpkin pie!
We really enjoyed this at our holiday celebration this year.
Good to hear! Thank you!
I’m following the recipe exact.
Does the recipe say 1 1/2 cup of pumpkin purée or just 1/2 cup?
Hi. I start with 1 cup and if the batter seems too thin then add an additional half cup. I had one reader who preferred this recipe using the entire can on puree. However, doing so would add additional sugar to the pie. Thanks!