Sugar-Free Pumpkin Pie
Indulge in the delightful flavors of this sugar-free pumpkin pie, a perfect blend of warm spices like cinnamon, ginger, and nutmeg. With its creamy pumpkin filling and a hint of orange, it's a guilt-free dessert that suits those looking to satisfy their sweet tooth without the sugar.
Ingredients
Instructions
- Combine the sweetener and spices.
- Stir in the pumpkin, add vanilla, evaporated milk, orange rind, and egg.
- Beat with an electric mixer until smooth.
- Pour into the pie crust and bake at 450° for 10 minutes.
- Reduce the oven to 325° and bake until a knife inserted in the center comes out clean, approximately 45 minutes.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of sea salt to the spice mixture. If you don’t have evaporated milk, you can use a mixture of half and half and regular milk. For a gluten-free option, substitute the pie crust with a gluten-free alternative or make a crustless version by baking the filling directly in a greased pie dish.
Serving Suggestions
Serve slices of this sugar-free pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Georgia'S Tomato Soup for a comforting meal. For a festive touch, sprinkle some extra cinnamon on top or add a side of fresh fruit.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through, or microwave on low power for a minute or two, checking frequently.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar-Free Pumpkin Pie contains roughly 394 calories, with 6g protein, 57g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (58% of the Daily Value), iron (39% of the Daily Value), and calcium (25% of the Daily Value), and a good source of protein and potassium. It also contributes 16g of dietary fiber toward your daily target.
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. To do so, you'll need to roast and puree it until smooth. Generally, 2 cups of fresh pumpkin puree will yield similar results as a 15-ounce can.
What can I use as a sugar substitute?
You can use various sugar substitutes like stevia, erythritol, or monk fruit sweetener, depending on your preference. Ensure the substitute you choose is equivalent to 1/2 cup of sugar for the best results.
How do I know when the pie is done baking?
The pie is done when the center is set and a knife inserted comes out clean. It may still jiggle slightly, but it should not appear liquid. Allow it to cool before slicing for the best texture.
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).