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Pumpkin Pie (No Sugar)

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a slice of Pumpkin Pie (No Sugar) with a bite taken out
This rich, homemade no-sugar pumpkin pie recipe boasts a creamy, delicious pumpkin filling baked in a flaky crust for a classic dessert.
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Table of Contents
  1. Pumpkin Pie (No Sugar) Ingredients
  2. How To Make This Pumpkin Pie (No Sugar) Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This easy no-sugar pumpkin pie is the best homemade classic dessert to make for your family, and it’s a great option if you are watching your sugar intake. The old-fashioned holiday favorite offers a world-famous over the top flavor with a flaky crust and creamy filling baked from scratch.

a slice of Pumpkin Pie (No Sugar) with a bite taken out

Pumpkin Pie (No Sugar) Ingredients

Pumpkin Pie (No Sugar) raw ingredients that are labeled

You’ll need:

  • 4 eggs
  • 1 cup Splenda® Stevia No Calorie Sweetener, granulated
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • ½ teaspoon salt
  • ¼ teaspoon ginger
  • 1 cup pumpkin puree
  • 3 tablespoons butter, melted
  • 1½ cups milk
  • 9-inch unbaked pie crust

PRO TIP:

Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store for this easy recipe.

SUBSTITUTIONS AND ADDITIONS

PUMPKIN PIE SPICE: If you would prefer to use a pumpkin pie spice mix rather than individual spices, you can substitute the cinnamon, cloves, and ginger with 2¼ teaspoons of pumpkin pie spice.

PIE CRUST: Using a store-bought pie crust makes this recipe easy. If you have a preferred homemade recipe, you could use that instead. Check out our pie crust recipe for a great option.

How To Make This Pumpkin Pie (No Sugar) Recipe

STEP ONE: Preheat the oven to 450°F. In a large mixing bowl, lightly beat the eggs. Set aside.

egg blended in a bowl

STEP TWO: In a small bowl, whisk together the stevia sweetener, flour, cinnamon, cloves, ginger, and salt. Add these dry ingredients to the eggs.

splenda stevia, flour, cinnamon, cloves, ginger, and salt whisked in a bowl

STEP THREE: Stir in melted butter and pumpkin puree.

butter and pumkin stirred in a bowl

STEP FOUR: Add the milk last and mix well.

add milk to the butter mixture and whisked together in a bowl

STEP FIVE: Pour pumpkin pie filling into unbaked 9-inch pie crust and bake in the preheated oven for 15 minutes.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.

pour milk mixture into the pie crust and bake

STEP SIX: Then reduce the heat to 350°F and bake for 30 more minutes until a cake tester comes out clean.

How To Serve

Add this delicious pie to your Thanksgiving table this year. Serve a slice of pumpkin pie with a spoonful of whipped cream and a warm pumpkin spice latte to wash it down.

Pumpkin pie is the name of the game during the fall, and our crustless pumpkin pie and no-bake pumpkin pie are two variations of the classic.

Storage

IN THE FRIDGE: It’s best to store this creamy pumpkin pie in the fridge to keep it as fresh as possible.

IN THE FREEZER: This pumpkin pie freezes well. Once it’s completely cool, wrap it tightly with a sheet of plastic wrap, then cover it in foil before putting it into the freezer.

When you’re ready to eat, remove and put in the fridge to thaw before serving. You could also put it into the oven for a few minutes, covered in foil, to warm back through if you’d like.

a slice of Pumpkin Pie (No Sugar) with a fork grabbing a piece

This pumpkin pie recipe boasts a thick filling that is loaded with pumpkin plus the flavors of cinnamon, cloves, and more. It’s absolutely delicious and just as amazing as traditional pumpkin pie but with no sugar. No doubt, this dessert will be declared the best in your family as well.

FREQUENTLY ASKED QUESTIONS

Can I freeze this pie?

This sugar-free pumpkin pie recipe can be kept in the freezer for up to three months.

Can I use homemade pumpkin puree?

This great recipe would be just as delicious using homemade pumpkin puree instead of the canned version.

Can I store leftover pumpkin pie on the counter?

To keep your pie the freshest, we recommend storing this in the fridge rather than on the counter.

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a slice of Pumpkin Pie (No Sugar) with a bite taken out

Pumpkin Pie (No Sugar)

5 from 5 votes
This rich, homemade no-sugar pumpkin pie recipe boasts a creamy, delicious pumpkin filling baked in a flaky crust for a classic dessert.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • 4 eggs
  • 1 cup Splenda® Stevia No Calorie Sweetener
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • ½ teaspoon salt
  • ¼ teaspoon ginger
  • 1 cup pumpkin
  • 3 tablespoons butter, melted
  • cups milk
  • 9-inch unbaked pie crust

Instructions
 

  • Preheat the oven to 450°F. In a large mixing bowl, lightly beat the eggs. Set aside.
  • In a small bowl, whisk together the stevia sweetener, flour, cinnamon, cloves, ginger, and salt. Add these dry ingredients to the eggs.
  • Stir in melted butter and pumpkin.
  • Add the milk last and mix well.
  • Pour pumpkin pie filling into unbaked 9-inch pie crust and bake in the preheated oven for 15 minutes.
  • Then reduce the heat to 350°F and bake for 30 more minutes until a cake tester comes out clean.

Video

Notes

  • Make sure you buy pure pumpkin puree rather than pumpkin pie filling at the grocery store for this easy recipe.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.

Nutrition

Calories: 1091kcal | Carbohydrates: 120g | Protein: 16g | Fat: 58g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1010mg | Potassium: 339mg | Fiber: 5g | Sugar: 25g | Vitamin A: 1561IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 6mg
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  1. Kat says

    Is this pie 136 grams per 1/8 pie serving, really? My Mom is a diabetic and I just made her this pie because it was sugar free but carbs are just as bad. Please confirm.

  2. Barbara says

    5 stars
    I made this for Thanksgiving, since we just love pumpkin pie, but we needed one without so much sugar. Tried your recipe using a store bought crust and we enjoyed it so much. For our tastebuds, the next time I make it, I will use less or no cloves, but try nutmeg. All in all this is a keeper and go to recipe for pumpkin pie!

  3. Shirley Ammeter says

    5 stars
    I love you page and all your fabulous recipes. I still love pumpkin pie the old fashioned way. Thanks for sharing.