Sugar-Free Pumpkin Pie Recipe

Name: Sugar-Free Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 Oz. Size) Pumpkin; ⅓ cups Granulated Sugar Substitute; 2 Tablespoons Honey; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 2 Eggs, Slightly Beaten; 1/2 teaspoons Vanilla Extract; 3/4 cups Canned Evaporated Skim Milk; 1 whole Pie Crust; Unsweetened Whipped Cream, To Serve

Servings: persons

1 can (15 Oz. Size) Pumpkin
⅓ cups Granulated Sugar Substitute
2 Tablespoons Honey
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
2 Eggs, Slightly Beaten
1/2 teaspoons Vanilla Extract
3/4 cups Canned Evaporated Skim Milk
1 whole Pie Crust
Unsweetened Whipped Cream, To Serve

1
Combine pumpkin, sugar-free substitute, honey, cinnamon, ginger and nutmeg.
2
Add egg and beat with a fork.
3
Mix vanilla and milk.
4
Gradually stir into the pumpkin mix.
5
Pour into the crust.
6
Place the pie on a baking sheet.
7
Bake at 425 degrees F for 15 minutes.
8
Lower heat to 375 degrees F and bake for 40-45 minutes.
9
Pie is done when a knife inserted in the center comes out clean.
10
Cool, and serve with unsweetened whipped cream.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 can (15 Oz. Size) Pumpkin, ⅓ cups Granulated Sugar Substitute, 2 Tablespoons Honey, 1 teaspoon Ground Cinnamon, and more.

Yes, Sugar-Free 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.

Sugar-Free Pumpkin Pie

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