Sugar-Free Spiced Pumpkin Pie
A delicious sugar-free spiced pumpkin pie featuring warm cinnamon, nutmeg, ginger, and cloves, perfect for fall gatherings and those seeking a healthier dessert option.
Ingredients
Instructions
- Beat pumpkin, milk, and eggs in a medium bowl.
- Add remaining ingredients and beat until well combined.
- Pour the mixture into a low-fat pie crust.
- Bake in a preheated oven at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking until a knife inserted near the center comes out clean, about 40 minutes.
- Allow the pie to cool on a rack before serving.
Tips & Substitutions
For a creamier texture, try using light coconut milk instead of evaporated milk. If you prefer a no-calorie sweetener, you can substitute the Equal Measure with your favorite brand. To enhance the spices, let the pie sit overnight in the fridge before serving, allowing the flavors to deepen. This Sugar-Free Spiced Pumpkin Pie pairs wonderfully with a dollop of whipped cream or yogurt for added richness.
Serving Suggestions
Serve this pie with a scoop of Mam-Maw'S Homemade Ice Cream for a delightful contrast in temperature. It also pairs nicely with a cup of spiced tea or coffee for a cozy dessert experience. Consider garnishing with a sprinkle of cinnamon on top for an extra touch of flavor. This dish is perfect for holiday gatherings or as a comforting treat any time of year.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 30 seconds, or warm the entire pie in the oven at 350°F for about 10-15 minutes until heated through. Avoid reheating it too long to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar-Free Spiced Pumpkin Pie contains roughly 187 calories, with 5g protein, 35g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (56% of the Daily Value), iron (30% of the Daily Value), and calcium (26% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 527mg per serving (23% 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 puree instead of canned. To make your own, roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. Just ensure it's well-drained to avoid excess moisture in the pie.
Is there a gluten-free option for the pie crust?
Absolutely! You can use a gluten-free pie crust made from almond flour or a store-bought gluten-free option. Just ensure it's suitable for baking and follows the same baking instructions for best results.
Can I make this pie ahead of time?
Yes, this pie can be made a day or two in advance. Just allow it to cool completely, cover it well, and refrigerate. This allows the flavors to meld beautifully, making it even more delicious when served.
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).