Sarah
There’s nothing quite like the smell of pumpkin pie baking in the oven.
This sugar-free pumpkin pie has all the cozy fall flavors you love-warm cinnamon, fragrant nutmeg, creamy pumpkin and a buttery crust-without the added sugar.
Whether you’re watching your sugar intake, cutting a few carbs, or simply looking for a lighter take on a holiday classic dessert, this pie is an easy edition to your holiday table.
It’s creamy, warmly spiced, and satisfying enough that nobody will feel they are missing anything.
Why You’ll love This Sugar-free Pumpkin Pie:
- No added sugar-Sweetener replaces traditional granulated sugar.
- Classic Pumpkin Pie Flavor-cinnamon, nutmeg, and pumpkin pie spice provide warmth.
- Creamy & Smooth-Fresh pumpkin and heavy cream give traditional texture.
- Easy to Make-The crust is simple and the filling comes together in minutes.
- Perfect For The Holidays-It’s a familiar favorite with a simple twist
Tips For The Best Pumpkin Pie:
Don’t overbake it. Pumpkin pie should be just set, with a little jiggle to it. Overbaking can result in cracks and a dry texture.
Use fresh pumpkin if possible. It makes all the difference. If you use canned pumpkin be sure it’s pure puree and not pie filling.
Let it cool completely. It can be tempting to cut into it immediately, but this pie needs to “set” in the fridge for several hours, or overnight.
Store it. Cover the pie and refrigerate, it will keep for about 4 days.
We were fortunate enough to harvest this pumpkin from a neglected community roundabout garden. I let him finish ripening indoors and then baked and pureed.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another extremely popular and easy to make recipe:
Here is a companion blog post to get the best results from our Keto Quick Start Guide
https://www.cjsketokitchen.com/basic-tips-to-understand-the-keto-diet-the-keto-diet-simplified
Sugar-free Pumpkin Pie
Ingredients
Shortbread Crust:
- 1.75 cups almond flour
- 2 TB brown sugar-free sweetener
- 6 TB melted butter
Pumpkin Pie Filling:
- 15 oz pumpkin puree I used fresh pumpkin
- 4 eggs large; room temperature
- 3/4 cup powdered sweetener
- 3/4 cups heavy cream
- 1 tsp vanilla extract
- 1 Tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
Instructions
Shortbread Crust:
- Preheat oven to 350 degrees. Grease a pie plate or baking dish.
- Combine all ingredients, press into pie pan evenly spreading and pressing down.
- Bake 8 to 10 minutes.
Pumpkin Pie filling:
- Whisk eggs and sweetener. Add pumpkin and cream. Add spices and extract. whisk into a smooth puree.
- Pour into pie dish. Bake 50 to 60 minutes. Checking often for doneness. Cover with greased parchment if surface is browning too quickly.
- Remove. Cool to room temperature. Refrigerate 4 hours, or overnight for best results.
Notes
Nutrition
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