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Sugar Free Pumpkin Pie Recipe

Sugar Free Pumpkin Pie

iamwinfred
This sugar free pumpkin pie gives you all the warm, spiced, custardy goodness of the classic Thanksgiving dessert without a single spoonful of sugar in the filling. It uses a 1:1 sugar substitute in place of granulated sugar, so the texture and sweetness land right where you expect them to. You get a flaky, golden crust, a smooth pumpkin custard filling loaded with cinnamon, ginger, and cloves, and a slice that tastes like the holidays, just without the sugar crash afterward.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 210 kcal

Equipment

  • 9 inch ceramic pie dish deep dish
  • Large mixing bowl
  • Whisk
  • Pastry cutter or food processor
  • Rolling Pin
  • Measuring cups and spoons
  • Pie crust shield or aluminum foil
  • Wire cooling rack
  • Rimmed baking sheet
  • Plastic wrap

Ingredients
  

For the Pie Crust

  • 1 1/4 cups all purpose flour 156g
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 113g, cold and cubed
  • 3-4 tablespoons ice water 45-60ml

For the Pumpkin Filling

  • 15 ounce pumpkin puree 425g, pure pumpkin puree, not pumpkin pie filling
  • 3 large eggs at room temperature
  • 1 cup granulated sugar substitute erythritol or monk fruit blend, 1:1 sugar replacement
  • 1 cup evaporated milk or heavy cream for richer filling
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For Serving (Optional)

  • unsweetened whipped cream lightly dusted with cinnamon
  • vanilla ice cream
  • sugar free caramel sauce for drizzling
  • toasted pecans scattered over the top for crunch

Instructions
 

  • Whisk together flour and salt in a large bowl. Cut in cold cubed butter until mixture resembles coarse crumbs with pea-sized pieces. Add ice water 1 tablespoon at a time, mixing gently until dough just comes together. Shape into a flat disc, wrap in plastic, and refrigerate for 30 minutes.
  • Roll chilled dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Trim excess, fold overhang under, and crimp edges. Refrigerate while preheating oven and making filling.
  • Preheat oven to 425°F. Position an oven rack in the lower third of the oven to help the bottom crust cook through evenly.
  • Whisk eggs until smooth and frothy. Add pumpkin puree and whisk until combined. Whisk in sugar substitute, cinnamon, ginger, cloves, nutmeg, and salt. Pour in evaporated milk and vanilla, whisking until completely smooth and pourable.
  • Place chilled crust on a rimmed baking sheet. Slowly pour filling into the crust almost to the top edge. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake for 40-45 minutes. Add crust shield if edges brown too quickly.
  • Pie is done when edges are set and only a small 2-inch circle in the center jiggles slightly. Remove from oven and cool on a wire rack for 1 hour. Refrigerate for at least 3 hours or overnight before slicing.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
  • Keep butter and water ice cold when making the crust to ensure a flaky texture.
  • Don't skip the pre-bake chill on the crust — it prevents shrinking and slumping in the oven.
  • Whisk the sugar substitute thoroughly to avoid a gritty texture in the finished pie.
  • Let the pie cool completely before slicing; cutting into it warm will give you a runny center.
  • Bake on a rimmed sheet pan to catch drips and make moving the hot pie safer.
  • For a dairy-free version, swap evaporated milk for full-fat coconut milk.
  • For a lower-carb crust, use an almond flour crust in place of the traditional flour crust.
  • Store covered in the refrigerator for up to 4 days, or freeze wrapped tightly for up to 1 month.
  • Serve chilled straight from the refrigerator, or warm individual slices in the microwave for 10-15 seconds.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 18gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 180mgPotassium: 220mgFiber: 2gSugar: 6gVitamin A: 120IUVitamin C: 4mgCalcium: 10mgIron: 8mg
Keyword keto pumpkin pie, low carb pumpkin pie, pumpkin custard pie, sugar free pumpkin pie, thanksgiving dessert
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