Dessert

Sugar-Free Pumpkin Pie

Name: Sugar-Free Pumpkin Pie
Prep time: 25 min
Cook time: 1 h
Total time: 3 h 25 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 pcs pie crust unbaked, 9-inch; 425 g pumpkin puree; 120 g erythritol; 2 tsp cinnamon ground; 1 tsp ginger ground; 0.5 tsp nutmeg ground; 0.25 tsp cloves ground; 0.5 tsp salt; 2 pcs egg large, lightly beaten; 240 ml heavy cream; 120 ml almond milk unsweetened; 1 tsp vanilla extract

This sugar-free pumpkin pie offers a classic, comforting flavor without added sugar. A creamy, spiced pumpkin filling bakes in a flaky crust, perfect for a guilt-free dessert. It's an ideal choice for those managing sugar intake or simply looking for a healthier alternative.

An original recipe by Forkin

Total time: 3 hr 25 min
Serves: 8
Difficulty: Medium
Per serving: 201 kcal

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcspie crust, unbaked, 9-inch
425 gpumpkin puree
120 gerythritol
2 tspcinnamon, ground
1 tspginger, ground
0.5 tspnutmeg, ground
0.25 tspcloves, ground
0.5 tspsalt
2 pcsegg, large, lightly beaten
240 mlheavy cream
120 mlalmond milk, unsweetened
1 tspvanilla extract

Equipment

measuring cups · wire rack · measuring spoons · whisk · oven · large mixing bowl · pie dish

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 10 min
2
Unroll the pie crust and gently press it into a 9-inch pie dish. Crimp the edges as desired.
About 3 min
3
In a large mixing bowl, combine the pumpkin puree, erythritol, cinnamon, ginger, nutmeg, cloves, and salt.
About 3 min
4
Whisk in the eggs, heavy cream, almond milk, and vanilla extract until the mixture is smooth and well combined.
About 3 min
5
Pour the pumpkin filling into the prepared pie crust.
About 1 min
6
Bake for 15 minutes at 200°C (400°F).
About 15 min
Cook’s note: This initial high heat helps set the crust.
7
Reduce the oven temperature to 175°C (350°F) and continue baking for 45-50 minutes, or until a knife inserted near the center comes out clean.
About 45 min
Cook’s note: If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
8
Remove the pie from the oven and let it cool completely on a wire rack.
About 1 hr
Cook’s note: Cooling is crucial for the pie to set properly.
9
Once cooled, refrigerate the pie for at least 2 hours before serving.
About 1 hr
Cook’s note: Chilling further helps the pie firm up and enhances the flavors.

Per serving

Nutrition

57%Score

Calories: 200.9kcal
Protein: 3.8g
Carbs: 26.5g
Fat: 15.5g
Fibre: 1g
Sugar: 5.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pumpkin pie tightly covered in the refrigerator.

Reheating

This pie is best served chilled.