If you love Pumpkin Pie and you or someone you love are on a sugar-free journey, you'll love this classic recipe, revamped. Because everyone needs a bit of pie this time of year!
Sugar-Free Pumpkin Pie
Rated 4.3 stars by 22 users
Category
Dessert
Cuisine
American
Author:
Lakanto
Calories
214
It's not always easy to find sugar-free substitutes for your favorite desserts, but your holiday season will be complete with this delicious pumpkin pie.
Ingredients
-
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp allspice
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1/4 tsp cloves
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2 large eggs
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1 15oz can pure pumpkin puree
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1 1/2 c half and half (can substitute Evaporated Milk)
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1 unbaked 9-inch deep-dish pie shell (we used the crust from this recipe)
Directions
How to make Sugar-Free Pumpkin Pie
Preheat oven to 425 ° F.
Mix Lakanto Golden or Classic Sweetener, cinnamon, salt, ginger, and cloves in a small bowl.
Beat eggs in a large bowl.
Stir in pumpkin, sweetener and spices. Let sit for 5 minutes for Sweetener to dissolve fully.
Gradually stir in half and half and mix all ingredients together.
Pour into prepared pie shell.
Bake for 15 minutes at 425°
Reduce temperature to 350 ° and bake for 40-50 minutes more until a knife inserted near the center comes out clean.
Cool on wire rack for 2 hours.
Recipe Note
Want more sugar-free pumpkin recipes? Go here
Nutrition
Nutrition
- Serving Size
- 1/10 slice
- per serving
- Calories
- 214
Amount/Serving
% Daily Value
- Fat
- 22 grams
- Saturated Fat
- 12 grams
- Protein
- 3 grams
- Sodium
- 41 milligrams
- Total Carbs
- 8 grams
- Dietary Fiber
- 4 grams
- Sugar
- 3 grams
- Sugar Alcohols
- 2 grams
- Net Carbs
- 2 grams
11 comments
Hi! Thanks for the recipe! For someone that is mostly vegan and sugar free, is there anything I could replace the cream for in this recipe to make it dairy-free?
Please include print tab as its frustrating following recipe from phone..
THANK YOU KINDLY~
Where can I find the recipe for the unbaked pie crust for the “Sugar Free Pumpkin Pie?”
I only find the no bake recipe
Thank you!
My pie cooked all the way through and my knife came out clean . However the pie itself was a little loose . Even after sitting for 2 hours. Maybe for anyone with a similar issue let your pie sit longer. Otherwise the recipe is perfect and taste amazing.
I’m allergic to tree nuts. What flour can be used in place of almond flour that would still work? I wish more of your products were made without almond flour!
I am going to make this but crustless 😊 I hope it turns out well