Sugarless Pumpkin Pie

Sugarless Pumpkin Pie
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    8 People
  • VIEWS
    51

Indulge in the comforting flavors of autumn with this guilt-free pumpkin pie. We've reimagined this classic dessert without any added sugar, allowing the natural sweetness of pumpkin and spices to truly shine. A perfect treat for those watching their sugar intake or simply seeking a healthier indulgence!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    48 mg
  • Fiber
    3 g
  • Protein
    16 g
  • Saturated Fat
    2 g
  • Sodium
    379 mg
  • Sugar
    6 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins Preheat your oven to 425°F (220°C). (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, whisk together the pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and dry milk powder until the mixture is smooth and completely lump-free. Ensure all ingredients are fully incorporated for the best texture. (5 minutes)

Image Step 03
03 Step

Recipe View 2 mins Pour the pumpkin filling into the unbaked pie crust, spreading it evenly. (2 minutes)

Image Step 04
04 Step

Recipe View 1 mins Using a fine grater or microplane, gently grate fresh nutmeg over the surface of the filling. This adds a warm, aromatic touch. (1 minute)

Image Step 05
05 Step

Recipe View 15 mins Bake the pie at 425°F (220°C) for 13-15 minutes, or until the crust begins to set and the edges are lightly golden. (15 minutes)

Image Step 06
06 Step

Recipe View 45 mins Reduce the oven temperature to 350°F (175°C) and continue baking for another 40-45 minutes, or until the filling is set but still has a slight wobble in the center. A knife inserted near the center should come out mostly clean. (45 minutes)

Image Step 07
07 Step

Recipe View 2 hrs Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to set as it cools. (2 hours)

Image Step 08
08 Step

Recipe View 2 hrs Once cooled, refrigerate the pie for at least 2 hours before serving. This will allow the flavors to meld and the filling to firm up further.

For a richer flavor, try using part almond milk or coconut milk in place of some of the water.
If you don't have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
To prevent the crust from browning too quickly, cover the edges with foil during the last 20 minutes of baking.
For an extra touch of elegance, top the cooled pie with a dollop of whipped cream (sugar-free, of course!) and a sprinkle of cinnamon.

Lew Lesch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 17 Ratings)
Total Reviews: (4)
  • Vince Bergnaum

    The fresh nutmeg really makes a difference!

  • Deon Franey

    I added a little vanilla extract and it was even better!

  • Gloria Trantow

    I was skeptical about a sugar-free pumpkin pie, but this recipe blew me away! It's so flavorful and satisfying.

  • Meda Mosciski

    This is my go-to pumpkin pie recipe now. It's easy to make and perfect for my dietary needs.

LEAVE A REVIEW

Please Rate