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This perfect pumpkin pie recipe is the best easy, delicious, homemade classic dessert to make your family! This old-fashioned holiday favorite offers a world-famous over the top flavor with a flaky crust and creamy, rich filling baked from scratch. I stole this traditional pumpkin pie from my grandma’s recipe box and I’m so excited to share it with you today — you’ll agree it’s great! I am thrilled to partner with Carusele to participate in this campaign, sponsored by Splenda Stevia Canada. Although I have been compensated, all opinions are my own.
Pumpkin Pie
Craving pumpkin? It’s one of my favorite flavors!
This classic pumpkin pie recipe is an old-fashioned treat that I’ve always loved. I grew up with my grandma baking it every Thanksgiving holiday. It’s become a traditional must-have in our family.
I’m going to be sharing our sugar-free version with you today. It’s just as tasty as the original version. I actually bake this and serve to the entire family and they don’t even know there is no sugar added thanks to Splenda® Stevia No Calorie Sweetener.
It’s a fantastic way to enjoy your favorite treats and desserts without compromising your eating habits or taste.
Plus, it’s an easy way to get your favorite sweet treats on the table that everyone can enjoy. Instead of worrying about who can eat which dessert, just bake and serve this no sugar added pumpkin pie and you’ll be the hero!
What Does Pumpkin Pie Taste Like?
You will love the taste and texture of this perfect pumpkin pie. It’s famous in our neck of the woods — always a crowd-pleaser with its creamy, rich filling and flaky crust. I’m pretty sure it’s an award-winning combo you’ll adopt as a classic for your family, too.
This pumpkin pie recipe boasts a thick filling that is loaded with pumpkin puree plus the flavors of cinnamon, cloves, and more. It’s absolutely delicious and mouth-watering.
Plus, while baking, it will make your house smell irresistible!
You’ll also be impressed with how easy this homemade recipe is to make from scratch. I often make two, three, or even four pumpkin pies for Thanksgiving because it’s so yummy and requested.
No doubt, this dessert will be declared the best in your family as well. Let’s get started!
Pumpkin Pie Ingredients
- 4 eggs
- 1 cup Splenda® Stevia No Calorie Sweetener, Granulated
- 1 Tablespoon flour
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- ½ teaspoon salt
- ¼ teaspoon ginger
- 1 cup pumpkin
- 3 Tablespoons butter, melted
- 1 ½ cups milk
- 9-inch unbaked pie crust
I love using Splenda® Stevia in this recipe. It gets its sweetness from the stevia leaf. It’s sourced from the sweeter, cleaner-tasting part of the stevia leaf so there is no bitter aftertaste.
I’m using Splenda® Stevia No Calorie Sweetener, Granulated for this pie, but there are other options in the product line you can use for your sweet treats and yummy fall beverages this Thanksgiving like the Splenda® Stevia No Calorie Sweetener Packets (perfect for Pumpkin Spice Lattes on the go!), Splenda® Stevia No Calorie Sweetener Table Top Jar, and the Splenda® Stevia Liquid Sweetener.
It’s the perfect way to reduce sugar in your favorite recipes and beverages without sacrificing taste. It’s also non-GMO.
Splenda® Stevia No Calorie Sweetener, Granulated is so easy to bake with and use in your favorite recipes.
Everyone will be impressed with this tasty recipe!
How to Make Pumpkin Pie
Once you’ve gathered your ingredients, it’s time to get baking!
In a large bowl lightly beat the eggs. Set aside.
In a small bowl whisk together Splenda® Stevia No Calorie Sweetener, Granulated, 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.
How Long to Bake Pumpkin Pie
Pour into unbaked 9-inch pie crust and bake at 450 degrees for 15 minutes. I like to place my pie tin on a foil-lined baking sheet as well to make it even easier to get in and out of the oven.
Then reduce the heat to 350 degrees and bake 30 more minutes.
How Do You Know When Pumpkin Pie is Ready?
When baking, you’ll want to have a toothpick or cake tester handy. Once the toothpick or cake tester comes out clean, your pie is baked!
You don’t want to overbake as it will dry out the pumpkin pie filling and it won’t have that creamy, delicious texture we all love.
I set my timers but also keep an eye on it while baking.
If the crust starts to get too brown, you can cover with a piece of foil.
Can You Freeze Pumpkin Pie?
Yes! It’s actually an ideal pie to freeze.
Once it’s totally cool, you’ll want to wrap it tightly with a sheet of plastic wrap, then cover it in foil before putting into the freezer.
When you’re ready to eat, remove and put in the fridge to thaw before serving. You could also put into the oven for a few minutes, covered in foil, to warm back through if you’d like.
You can see more Splenda® Stevia No Calorie Sweetener product options to include in your favorite Thanksgiving treats by visiting this website. I hope your family enjoys this amazing classic pumpkin pie recipe together soon!
More Recipes You’ll Love
- PUMPKIN CHEESECAKES: Pumpkin Cheesecake | Pumpkin Cheesecake Bars | Pumpkin Cream Cheese Dip | Pumpkin Delight
- PUMPKIN PIES: No Bake Pumpkin Pie | Pumpkin Pie Cupcakes | No Sugar Added Pumpkin Pie
- PUMPKIN BREADS: Pumpkin Banana Bread | Chocolate Chip Pumpkin Loaf | Pumpkin Bread Pudding
- PUMPKIN DRINKS: Pumpkin Spice Latte | Slow Cooker Pumpkin Spice Latte
- PUMPKIN DESSERTS: Pumpkin Donuts | Pumpkin Roll | Pumpkin Dump Cake | Pumpkin Chocolate Chip Cookies
And pumpkin isn’t just for humans – make these Pumpkin Dog Treats, too!
Pumpkin Pie Recipe
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
- 1 ½ cups milk
- 9- inch unbaked pie crust
Instructions
- In a large bowl lightly beat the eggs. Set aside.
- In a small bowl whisk together Splenda® Stevia No Calorie 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 into unbaked 9-inch pie crust and bake at 450 degrees for 15 minutes.
- Then reduce the heat to 350 degrees and bake 30 more minutes until a cake tester comes out clean.
Video
Nutrition
Yes please! I LOVE pumpkin pie!
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.
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.
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!