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Sugarless Pumpkin Pie II

Sugarless Pumpkin Pie II

Are you looking for a guilt-free dessert that still satisfies your sweet tooth? Look no further than sugarless pumpkin pie. This delicious dessert is packed with flavor and nutrients, without all the added sugar. In this article, we’ll explore how to make a sugarless pumpkin pie that tastes just as good as the traditional version.

The Secret to a Sugarless Pumpkin Pie

So, how do you make a pumpkin pie without any sugar? The secret lies in using natural sweeteners such as stevia, monk fruit, or erythritol. These sweeteners provide the sweetness you crave, without the negative effects of refined sugar. They are low in calories and have a minimal impact on blood sugar levels, making them a healthier alternative.

Choosing the Right Pumpkin

When it comes to making a sugarless pumpkin pie, choosing the right pumpkin is crucial. Look for small sugar pumpkins, also known as pie pumpkins, which are specifically bred for baking. They have a sweeter and denser flesh compared to the larger carving pumpkins. Using a fresh pumpkin will enhance the flavor of your pie and make it taste even more delicious.

Preparing the Pumpkin

Once you have your pumpkin, it’s time to prepare it for baking. Start by washing the pumpkin thoroughly, then cut it in half and remove the seeds and stringy pulp. Place the pumpkin halves on a baking sheet, cut side down, and bake them in the oven until the flesh is soft and easily scooped out. Let the pumpkin cool before scooping out the flesh and pureeing it in a blender or food processor.

Creating the Perfect Sugarless Pie Filling

Now that you have your pumpkin puree, it’s time to create the perfect sugarless pie filling. In a large mixing bowl, combine the pumpkin puree with your choice of natural sweetener, such as stevia or monk fruit. Add in some warm spices like cinnamon, nutmeg, and cloves to enhance the flavor. Then, mix in some eggs and a little bit of milk or cream to create a smooth and creamy texture.

Choosing the Right Crust

When it comes to the crust, you have several options for a sugarless pumpkin pie. You can make a traditional pie crust using almond flour or coconut flour, which are both low in carbs and high in nutrients. Another option is to make a crustless pumpkin pie, where the filling is baked directly in a pie dish. This is a great option if you’re looking to cut back on carbs or if you’re following a gluten-free diet.

Baking and Serving

Once you have your pie filling and crust ready, it’s time to bake your sugarless pumpkin pie. Preheat the oven to the specified temperature and pour the filling into the crust or pie dish. Bake the pie for the recommended time until the filling is set and the crust is golden brown. Let the pie cool completely before serving.

Serve your sugarless pumpkin pie with a dollop of whipped cream or a sprinkle of cinnamon on top. You won’t even miss the sugar, as the natural sweetness of the pumpkin and the warm spices will satisfy your cravings.


1. Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin puree as a shortcut. Just make sure to choose the unsweetened variety to keep your pie sugarless.

2. Can I use other natural sweeteners?

Absolutely! Feel free to experiment with other natural sweeteners like xylitol or coconut sugar to find the one that suits your taste preferences.

3. Can I make this pie ahead of time?

Yes, you can make the pie a day in advance and store it in the refrigerator. Just make sure to cover it tightly with plastic wrap to keep it fresh.

4. Can I freeze the pie?

Yes, you can freeze the pie for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.

5. Can I add other spices to the filling?

Definitely! Feel free to experiment with spices like ginger or allspice to add an extra layer of flavor to your sugarless pumpkin pie.

6. Can I use a different type of milk?

Yes, you can use any type of milk or cream that you prefer. Almond milk, coconut milk, or even heavy cream are all great options.

7. Can I make mini sugarless pumpkin pies?

Absolutely! You can use a muffin tin or ramekins to make individual-sized pies. Just adjust the baking time accordingly.

8. Can I add a sugarless topping to the pie?

Yes, you can add a sugarless whipped cream or a sprinkle of chopped nuts on top of your pie for some extra indulgence.

In conclusion, a sugarless pumpkin pie is a delicious and healthy alternative to traditional pumpkin pie. By using natural sweeteners and fresh ingredients, you can enjoy a guilt-free dessert that won’t spike your blood sugar. Whether you choose to make a crust or go crustless, this sugarless pumpkin pie is sure to be a hit at your next gathering. So go ahead, indulge in a slice of this delectable treat without any of the guilt!

Sugarless Pumpkin Pie II compressed image1

Sugarless Pumpkin Pie II

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Course Desserts
Cuisine American
Servings 8


  • 1 (9 inch) pre-made pie crust
  • 1 egg substitute
  • 6 packets of granulated artificial sweetener
  • 1 teaspoon of pumpkin pie spice
  • 1 cup of pumpkin puree
  • 1 cup of evaporated milk


  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a medium-sized bowl, combine the egg, sugar substitute, and pumpkin pie spice. Whisk the ingredients together until they are thoroughly mixed.
  • Add the pumpkin and milk to the egg mixture and stir until the mixture becomes smooth.
  • Pour the mixture into a pie shell.
  • Place the pie on a baking sheet.
  • Bake the pie in the preheated oven for approximately 30 minutes, or until the center is set.
Keyword and, Canned, desserts, Food, Free, Frozen, Fruits, Halloween, Ideas, Pumpkin, Squash, Sugar, Thanksgiving, Vegetables
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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