Sugar Free Caramel Pecan Pumpkin Pie Recipe

Name: Sugar Free Caramel Pecan Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Pumpkin Puree (29oz); 1- 3/4 cup Granulated Splenda Sweetener; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Allspice; 1 teaspoon Ground Nutmeg; 1 teaspoon Ground Ginger; 1 teaspoon Salt; 4 whole Large Eggs; 1 can Fat Free Evaporated Milk (12oz); 2 whole Pre-made Dough Pie Crusts (or You Can Make Your Own!); 1/2 cups Smuckers Sugar Free Caramel Topping; 2 cups Chopped Pecans

Servings: persons

1 can Pumpkin Puree (29oz)
1- 3/4 cup Granulated Splenda Sweetener
2 teaspoons Ground Cinnamon
1/2 teaspoons Allspice
1 teaspoon Ground Nutmeg
1 teaspoon Ground Ginger
1 teaspoon Salt
4 whole Large Eggs
1 can Fat Free Evaporated Milk (12oz)
2 whole Pre-made Dough Pie Crusts (or You Can Make Your Own!)
1/2 cups Smuckers Sugar Free Caramel Topping
2 cups Chopped Pecans

1
1.
2
Open the can of pumpkin and place into a large mixing bowl.
3
2.
4
Add Splenda, cinnamon, allspice, nutmeg, ginger and salt.
5
Stir to combine.
6
3.
7
In a separate bowl, beat the eggs.
8
Then add them to the pumpkin mixture.
9
Stir to combine.
10
4.
11
Slowly add the evaporated milk into the pumpkin mixture, stirring as you add.
12
Continue to stir until smooth.
13
5.
14
Divide the mixture between the two uncooked pie crusts.
15
Place in a 425 degree (F) oven and bake for 15 minutes.
16
Reduce the temperature to 325F and bake for an additional 40 minutes, or until fork test proves done!
17
Cool or refrigerate for an hour.
18
6.
19
Remove caramel topping from a jar, and place in a microwave safe bowl.
20
Place in microwave for about 25 seconds.
21
Stir.
22
Using a spoon, drizzle caramel over each pie (1/4 cup per pie or more to taste), then sprinkle with chopped pecans (1 cup of pecans per pie).
23
Chill for 2-3 hours.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can Pumpkin Puree (29oz), 1- 3/4 cup Granulated Splenda Sweetener, 2 teaspoons Ground Cinnamon, 1/2 teaspoons Allspice, and more.

Yes, Sugar Free Caramel Pecan Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sugar Free Caramel Pecan Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions