Sugar-Free Pumpkin Pie
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
Converted for display; the recipe amounts stay equivalent.
- 1 pcspie crust, unbaked, 9-inch (22.9 cm)
- 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
- 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
Store leftover pumpkin pie tightly covered in the refrigerator.
This pie is best served chilled.
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