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Cozy, warm pumpkin pie is a quintessential fall dessert. This year enjoy the best parts of pumpkin pie with no added sugar.
Pumpkin Pie (No Sugar Added)
Creamy, delicious, and loaded with the flavors of cinnamon, ginger, and cloves, all of your holiday guests can enjoy the best parts of pumpkin pie without compromising their eating habits. Just in time for the holidays, and with a texture that can’t be beaten, you will want to add this no sugar added pie recipe to your fall baking list.
Everyone needs a bite of pie this time of year. Serve your pumpkin pie with a sprinkle of cinnamon or a dollop of sugar-free whipped topping to make it extra special.
Pumpkin Pie Recipe Ingredients
- Splenda® Stevia No Calorie Sweetener
- Pumpkin Puree
- Butter – melted
- Pie crust – 9-inch unbaked
The ultimate pumpkin flavor found in the delectable filling of this pumpkin pie recipe starts with real pumpkin puree. Be sure to buy pumpkin puree and not pumpkin pie filling for this no sugar added recipe.
Pumpkin pie is a type of custard dessert, which means it continues to set as it cools. This sugar-free dessert is typically served either cold or at room temperature. If you want to serve your pie chilled, place it in the refrigerator as soon as it has had a chance to cool.
To ensure that your pie has the creamy texture you crave you’ll want to take care you don’t over-bake it. Keep an eye on your pie, and if the crust starts to get too brown you can cover it with a piece of foil. You’ll know that your pie is ready when a toothpick or cake tester comes out clean from the center.
How to Make a No Sugar Added Pumpkin Pie
FIRST STEP: In a large bowl lightly beat the eggs. Set aside.
SECOND STEP: In a small bowl whisk together Splenda® Stevia No Calorie Sweetener, flour, cinnamon, cloves, ginger, and salt. Add these dry ingredients to the eggs.
THIRD STEP: Stir in melted butter and pumpkin.
FOURTH STEP: Add the milk last and mix well.
FIFTH STEP: Pour into unbaked 9-inch pie crust and bake at 450 degrees for 15 minutes.
SIXTH STEP: Then reduce the heat to 350 degrees and bake 30 more minutes until a cake tester comes out clean.
Can you freeze pumpkin pie?
Yes, once it’s completely cool, wrap the pie tightly with plastic wrap and place it into a freezer-safe container for up to one month. Let the pie thaw in the refrigerator overnight before serving.
How do you know when the pie is finished baking?
Your pumpkin pie is finished baking when a toothpick or cake tester comes out clean. If the crust starts to get too brown before it is finished you can cover it with a piece of foil.
When baking, you’ll want to have a toothpick or cake tester handy. Once the toothpick or cake tester comes out clean, your pie is baked!
How to Store Pumpkin Pie Recipe
IN THE FRIDGE: Store leftover pumpkin pie in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: Place pineapple delight uncovered in the freezer and freeze until solid. Then cover the dessert and keep it in the freezer for up to a month. Defrost in the refrigerator before serving.
Pumpkin Pie Recipe
- 4 eggs
- 1 cup sweetener Splenda Stevia No Calorie
- 1 tablespoons flour
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- ½ teaspoon salt
- ¼ teaspoon ginger
- 1 cup pumpkin
- 3 tablespoons melted butter
- 1½ cups milk
- 9 inch unbaked pie crusts
- In a large bowl lightly beat the eggs. Set aside
- In a small bowl whisk together Splenda® Stevia No Calorie Sweetener, flour, cinnamon, cloves, ginger, and salt. Add these dry ingredients to the eggs.
- Stir in melted butter and pumpkin.
- Add the milk last and mix well
- Pour into unbaked 9-inch pie crust and bake at 450 degrees for 15 minutes.
- Then reduce the heat to 350 degrees and bake 30 more minutes until a cake tester comes out clean.