6 Delicious Sugar-Free Pumpkin Pie Recipes You’ll Love

Living in the Dominican Republic, where canned pumpkin isn’t always available, I’ve learned to adapt by roasting local calabaza to create a rich puree. This hands-on approach not only deepens the flavor but also connects me more intimately with the ingredients. Balancing life as a missionary dad managing type 2 diabetes, raising four children, and navigating ingredient shortages, I’ve crafted these sugar-free pumpkin pie recipes to be both health-conscious and family-friendly. Each recipe has been tested and tweaked in my sea-level kitchen to ensure they deliver the comforting taste of fall without the added sugar.

Nutty Sugar-Free Pumpkin Pie Crust

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This nutty sugar-free pumpkin pie crust is a delightful alternative for those looking to enjoy the flavors of fall without the added sugars. With its rich, nutty flavor and crunchy texture, it perfectly complements the creamy pumpkin filling, making every slice satisfying and delicious.

When I first moved to the Dominican Republic, I struggled to find traditional pie crust ingredients. One day, I experimented with almond flour and chopped pecans, creating a crust that my kids now prefer over the classic version.

Making this crust is simple and quick, requiring just a few ingredients that you might already have in your pantry. It’s an easy way to elevate your pumpkin pie while keeping things healthy and tasty!

Ingredients

• 1 ½ cups almond flour
• ½ cup chopped pecans
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ cup melted coconut oil
• 1 egg

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the almond flour, chopped pecans, salt, and cinnamon.
3. Add the melted coconut oil and egg to the dry ingredients, mixing until a dough forms.
4. Press the dough evenly into the bottom and up the sides of a pie dish.
5. Bake the crust for 10-12 minutes, or until lightly golden.
6. Let it cool before filling with your favorite pumpkin pie filling.

Crustless Sugar-Free Pumpkin Pie

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This crustless sugar-free pumpkin pie is a delightful twist on a classic dessert. It’s creamy, spiced just right, and has a smooth texture that melts in your mouth. With no added sugar, it’s a guilt-free treat, making it a favorite for those watching their sugar intake.

What makes this recipe special is its simplicity. You can whip it up quickly and bake it without the fuss of making a crust. It’s perfect for the holiday season or any time you crave pumpkin goodness. Plus, it’s an excellent way to enjoy the flavors of fall without the extra calories.

Managing type 2 diabetes means being mindful of carbs. This crustless version became a staple during the holidays, allowing me to enjoy dessert without compromising my health.

Ingredients

• 1 can (15 oz) pure pumpkin puree
• 3 large eggs
• 1 cup unsweetened almond milk (or any low-calorie milk)
• 1/2 cup erythritol or other sugar substitute
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a pie dish or baking dish lightly.
2. In a large bowl, whisk together the pumpkin puree, eggs, almond milk, erythritol, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Pour the mixture into the prepared pie dish and smooth the top with a spatula.
4. Bake for 40-50 minutes, or until the center is set and a toothpick inserted comes out clean.
5. Allow to cool before slicing. Serve warm or chilled, topped with your favorite sugar-free whipped cream if desired.

Classic Sugar-Free Pumpkin Pie

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Classic sugar-free pumpkin pie is a delightful treat that brings the comforting flavors of fall without the added sugar. With a smooth, spiced pumpkin filling nestled in a flaky crust, this pie is both satisfying and simple to make. The combination of warm spices like cinnamon and nutmeg complements the pumpkin perfectly, creating a delicious dessert that everyone can enjoy.

Baking at sea level presented challenges I hadn’t anticipated. After several attempts, I adjusted the baking time and temperature, finally achieving the perfect set for this classic pie.

This pie is ideal for gatherings or cozy nights at home. It’s easy to prepare, requiring minimal ingredients and effort. Plus, it’s a guilt-free indulgence for those watching their sugar intake. Serve it warm with a dollop of whipped cream or a scoop of sugar-free ice cream for an extra touch!

Ingredients

• 1 pre-made sugar-free pie crust
• 1 cup canned pumpkin puree
• 3/4 cup unsweetened almond milk (or any milk of choice)
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup erythritol or any preferred sugar substitute

Instructions

1. Preheat your oven to 350°F (175°C) and place the pie crust in a pie dish.
2. In a large bowl, combine the pumpkin puree, almond milk, eggs, spices, vanilla extract, salt, and erythritol. Whisk until smooth and well blended.
3. Pour the pumpkin mixture into the prepared pie crust.
4. Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
5. Allow the pie to cool before serving. Enjoy it plain or topped with sugar-free whipped cream!

Spiced Sugar-Free Pumpkin Pie with Coconut Whipped Cream

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This spiced sugar-free pumpkin pie is a delightful dessert that captures the warm flavors of fall without any added sugar. The creamy pumpkin filling is infused with traditional spices like cinnamon and nutmeg, creating a comforting and rich taste that everyone will love. Topped with a light and airy coconut whipped cream, this pie is not only delicious but also simple to make, perfect for any occasion.

Coconut milk is a pantry staple here. Whipping it into a cream was a game-changer, adding a tropical twist to our traditional pumpkin pie.

Making this pie is straightforward and enjoyable, making it ideal for both experienced bakers and beginners. You’ll find the process rewarding as you watch it come together. Plus, the sugar-free aspect allows you to indulge without the guilt. Let’s dive into the recipe!

Ingredients

• 1 pre-made pie crust
• 1 can (15 oz) pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/4 cup maple syrup or sugar-free sweetener
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the pumpkin puree, almond milk, maple syrup, eggs, and spices. Mix until well combined.
3. Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
4. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
5. Remove from the oven and allow to cool completely before serving.
6. For the coconut whipped cream, chill a can of coconut milk overnight. Scoop the solidified cream into a bowl and whip until fluffy. Serve a dollop on each slice of pie.

Chocolate Swirl Sugar-Free Pumpkin Pie

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This Chocolate Swirl Sugar-Free Pumpkin Pie is a delightful twist on a classic favorite. Combining the warm, spiced flavors of pumpkin with the rich taste of chocolate, it creates a dessert that is both satisfying and guilt-free. It’s a simple recipe, perfect for those who want to enjoy the flavors of fall without the added sugar.

The creamy pumpkin filling pairs beautifully with the chocolate swirl, giving you a slice that looks as good as it tastes. Whether you’re serving it at a holiday gathering or enjoying a slice on a cozy afternoon, this pie is sure to please everyone at the table.

Ingredients

• 1 1/2 cups pumpkin puree
• 1 cup unsweetened almond milk
• 2 large eggs
• 1/2 cup erythritol or preferred sugar substitute
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/3 cup cocoa powder
• 1 pre-made pie crust (sugar-free)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, almond milk, eggs, erythritol, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. In a separate bowl, mix cocoa powder with a small amount of the pumpkin mixture to create a chocolate batter.
4. Pour the pumpkin filling into the pie crust. Then, drop spoonfuls of the chocolate batter over the top of the pumpkin filling. Use a knife or skewer to swirl the chocolate into the pumpkin.
5. Bake for 40-45 minutes, or until the filling has set. Let it cool before slicing. Enjoy your delicious chocolate swirl pumpkin pie!

Mini Sugar-Free Pumpkin Pies in Jars

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These mini sugar-free pumpkin pies in jars are a delightful twist on a classic dessert. They capture all the rich, spicy flavors of traditional pumpkin pie without the added sugar, making them a guilt-free treat for any occasion. The creamy filling is perfectly balanced with warm spices like cinnamon and nutmeg, creating a cozy and inviting taste.

What’s great about this recipe is its simplicity. You can easily whip these up in just a few steps, and the jars make for adorable individual servings. They are perfect for parties, holidays, or just a sweet treat to enjoy at home!

With two kids still at home, individual servings help manage portions and reduce leftovers. Plus, the jars make for a fun presentation during gatherings

Ingredients

• 1 cup pumpkin puree
• 1 cup unsweetened almond milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon maple syrup (or your preferred sugar substitute)
• 1 pre-made sugar-free pie crust
• Whipped cream for topping (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease four small jars or ramekins.
2. In a mixing bowl, combine pumpkin puree, almond milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, and maple syrup. Mix until smooth.
3. Carefully pour the pumpkin mixture into each jar, filling them about three-quarters full.
4. Using a cookie cutter, cut out circles from the sugar-free pie crust and place them on top of the pumpkin mixture in each jar.
5. Bake in the preheated oven for 25-30 minutes, or until the filling is set. Allow to cool slightly before adding whipped cream on top if desired.

Pro Tips

1. Nutty Sugar-Free Pumpkin Pie Crust: For a firmer crust, chill the dough for 15 minutes before pressing it into the pie dish.
2. Crustless Sugar-Free Pumpkin Pie: Let the pie cool completely before slicing to ensure clean cuts and a firm texture.
3. Classic Sugar-Free Pumpkin Pie: To prevent the crust edges from overbrowning, cover them with foil halfway through baking.
4. Spiced Sugar-Free Pumpkin Pie with Coconut Whipped Cream: Chill your mixing bowl and beaters before whipping the coconut cream for better volume.
5. Mini Sugar-Free Pumpkin Pies in Jars: Place jars on a baking sheet for easier handling and to catch any spills during baking.

Ingredient Substitutions

• Almond Flour: Use sunflower seed flour for a nut-free alternative.
• Erythritol: Replace with stevia or monk fruit sweetener, adjusting to taste.
• Coconut Oil: Substitute with unsalted butter or ghee for a different flavor profile.
• Unsweetened Almond Milk: Swap with oat milk or soy milk if preferred.
• Maple Syrup: Use agave nectar or honey, keeping in mind the impact on sugar content.

Tip from Grammie Shirley

Always taste your filling before baking. Sweeteners can vary, and it’s easier to adjust the sweetness beforehand than after the pie is baked.

Q&A

Q1: Can I freeze these pumpkin pies?

A1: Yes, most of these pies freeze well. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Q2: How can I make these recipes dairy-free?

A2: Substitute dairy milk with plant-based alternatives like almond, soy, or oat milk. Use coconut oil or vegan butter in place of regular butter.

Q3: What can I use instead of eggs?

A3: For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to thicken.

Q4: How do I prevent my crust from getting soggy?

A4: Pre-bake the crust for 10 minutes before adding the filling. This helps create a barrier and keeps the crust crisp.

Q5: Can I use fresh pumpkin instead of canned?

A5: Absolutely. Roast and puree fresh pumpkin to use in place of canned pumpkin. Ensure it’s well-drained to avoid excess moisture.

Nutrition & Serving Info

Nutty Sugar-Free Pumpkin Pie Crust

• Servings: 8
• Calories per serving: 220 (estimated)
• Protein: 5g
• Carbohydrates: 6g
• Fats: 20g

Crustless Sugar-Free Pumpkin Pie

• Servings: 8
• Calories per serving: 140 (estimated)
• Protein: 6g
• Carbohydrates: 10g
• Fats: 8g

Classic Sugar-Free Pumpkin Pie

• Servings: 8
• Calories per serving: 180 (estimated)
• Protein: 5g
• Carbohydrates: 12g
• Fats: 12g

Spiced Sugar-Free Pumpkin Pie with Coconut Whipped Cream

• Servings: 8
• Calories per serving: 200 (estimated)
• Protein: 4g
• Carbohydrates: 10g
• Fats: 16g

Chocolate Swirl Sugar-Free Pumpkin Pie

• Servings: 8
• Calories per serving: 210 (estimated)
• Protein: 5g
• Carbohydrates: 14g
• Fats: 15g

Mini Sugar-Free Pumpkin Pies in Jars

• Servings: 4
• Calories per serving: 190 (estimated)
• Protein: 4g
• Carbohydrates: 12g
• Fats: 14g

Note: Nutritional values are estimates and can vary based on specific ingredients used.

As the scent of cinnamon and pumpkin fills our kitchen, I’m reminded how food connects us—to our memories, our families, and our values. These sugar-free pumpkin pie recipes are more than just desserts; they’re a way to share comfort and celebration while staying true to our health goals. Whether you’re managing dietary needs like I am or simply choosing a lighter path, I hope these pies bring a little extra joy to your table this season.