May 22, 2023
Review RecipePumpkin Pie (No Sugar)
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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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.
Pumpkin Pie (No Sugar) Ingredients
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.
STEP TWO: In a small bowl, whisk together the stevia sweetener, flour, cinnamon, cloves, ginger, and salt. Add these dry ingredients to the eggs.
STEP THREE: Stir in melted butter and pumpkin puree.
STEP FOUR: Add the milk last and mix well.
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.
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.
MORE PIE RECIPES
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.
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.
More Recipes You’ll Love
- Pumpkin Cheesecake
- Pumpkin Cheesecake Bars
- Pumpkin Cream Cheese Dip
- Pumpkin Delight
- Buckeye Pie
- Pumpkin Pie Cupcakes
- Pumpkin Sheet Cake
- Mini Key Lime Pies
- Impossible Pumpkin Pie Cupcakes
- Cherry Kool Aid Pie
- Hershey Pie
- Chocolate Chip Pie
Pumpkin Pie (No Sugar)
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
- 1½ 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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Comments
Toni Thomason says
Yes please! I LOVE pumpkin pie!
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.
Layne Kangas says
The filling is 6.1 grams of carbs, so you would need to check the carbs of the pie shell you used to have an accurate count.
Barbara says
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!
Shirley Ammeter says
Yes I agree , I prefer nutmeg to cloves. Maybe a dash of clove, not much.
Shirley Ammeter says
Love your page and all the fabulous recipes. Thanks for sharing. I still love the old fashioned pumpkin pie.
Shirley Ammeter says
I love you page and all your fabulous recipes. I still love pumpkin pie the old fashioned way. Thanks for sharing.
Patty Wedge says
Can I use Swerve for the sugar and half and half for the milk?
Layne Kangas says
Hi, Patty – we haven’t tried those substitutions, so I would assume they work but cannot say for certain. Please let me know if you try it.. enjoy!
Betty Martens says
Love this recipe ❤️🥧 I can’t eat sugar, so this was such a blessing for me to finally eat something sweet and delicious 🤤
Betty says
Love this recipe 🥧❤️ I can’t eat sugar , so this was a blessing for me to finally eat something sweet and delicious 🤤
Thank you so much 🤗