Craving the rich, warm flavors of pumpkin pie but trying to cut back on sugar? This sugar-free pumpkin pie recipe is the perfect solution!
By using a sugar substitute, you can still indulge in the creamy texture and bold spices of traditional pumpkin pie without the extra sugar.
Whether it’s for the holidays or a cozy fall dessert, this pie will satisfy your sweet tooth while keeping things light and healthy.
Sugar-free Pumpkin Pie Recipe
Indulge in this creamy, sugar-free pumpkin pie—a perfect guilt-free treat for the fall season!
Ingredients
- 16 ounces pumpkin puree
- 2 large eggs, slightly beaten
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 ½ tablespoons sugar substitute (Sugar Twin, Swerve Brown, etc.)
- ½ teaspoon ground cloves
- 1 can evaporated milk (12 ounces)
- 1 unbaked 9-inch pie shell
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). It’s essential to start with a hot oven to ensure the pie sets properly and the crust begins to cook immediately.
2. Prepare the Filling
In a large mixing bowl, combine the pumpkin puree, slightly beaten eggs, salt, cinnamon, ginger, Sugar Twin brown sugar substitute (you can also use Swerve Brown), and ground cloves. Stir the mixture well until everything is fully combined and smooth. Then, gradually stir in the evaporated milk, mixing continuously.
For best results, ensure your eggs are at room temperature before mixing. This will help the filling combine smoothly and bake evenly.
3. Assemble the Pie
Place the unbaked pie shell into a 9-inch pie dish, ensuring it fits snugly without stretching the dough. Crimp or flute the edges for a decorative touch. Pour the pumpkin filling into the prepared crust, making sure it’s evenly distributed.
Pro tip: If you notice your pie crust edges browning too quickly during baking, cover them with aluminum foil to avoid over-browning.
4. Bake the Pie
Place the pie on the center rack of your preheated oven and bake at 425°F for 10 minutes. This initial high temperature helps set the filling quickly and prevents the crust from becoming soggy. Avoid opening the oven during this stage, as the sudden drop in temperature could cause the pie to deflate.
After the initial 10 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes. The pie is done when a knife inserted into the center comes out clean. The filling should be firm around the edges with a slight jiggle in the center, indicating the perfect creamy consistency.
5. Cool and Serve
Remove the pie from the oven and place it on a wire rack to cool for at least 2 hours. Cooling allows the pie to set completely, giving it the perfect texture for slicing.
Note: Store any leftover pie in the refrigerator, where it will keep for up to four days.
FAQs
1. Can I make this pumpkin pie without a crust?
Absolutely! For a crustless version, simply pour the filling into a greased pie dish and follow the same baking instructions. It turns out like a rich pumpkin custard.
2. What kind of sugar substitute can I use?
This recipe works best with Sugar Twin brown sugar substitute, but you can also use Swerve Brown for a similar sweetness and flavor profile without the sugar.
3. How can I prevent the crust from burning?
A: If the edges of the pie crust begin to brown too quickly, cover them with a strip of aluminum foil partway through baking to keep them from overcooking.
