No Sugar Pumpkin Pie
A creamy, spiced pumpkin pie sweetened with honey, perfect for fall gatherings and those seeking a natural, less sugary dessert option with warm autumn flavors.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the mixture into the pie shell.
- Bake at 400°F for 15 minutes.
- Reduce temperature to 350°F and bake for an additional 30 minutes, or until a knife inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting maple syrup for honey, or using full-fat evaporated milk instead of skim. If you don't have pumpkin spice, a mix of cinnamon, nutmeg, and ginger will work well. Ensure you mix the ingredients thoroughly to avoid lumps, and let the pie cool completely before slicing for the best texture.
Serving Suggestions
Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Crescent-Wrapped Gouda for a festive spread. For a seasonal touch, consider garnishing with candied pecans or a sprinkle of cinnamon on top before serving.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 4 days. To reheat, place individual slices in the microwave for 15-20 seconds or warm the whole pie in a preheated oven at 350°F until heated through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of No Sugar Pumpkin Pie contains roughly 173 calories, with 3g protein, 36g carbohydrates, and 3g fat. It is an excellent source of vitamin A (51% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1097mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree the pumpkin until smooth, using about 2 cups of fresh pumpkin to replace the 16 oz. can. This will add a delicious homemade touch to your pie.
Is it possible to make this pie dairy-free?
Absolutely! Substitute the evaporated skim milk with a dairy-free alternative like coconut milk or almond milk. Just ensure the substitute is unsweetened to maintain the pie's flavor profile.
Can I freeze this pumpkin pie?
Yes, you can freeze the pie! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving, and reheat as needed for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).