Why You’ll Love this Sugar Free Pumpkin Pie Recipe
If you’re looking for a delicious dessert that won’t derail your healthy eating habits, you’ll love this Sugar Free Pumpkin Pie recipe. It’s rich, creamy, and bursting with fall flavors that instantly warm your soul.
I can’t get enough of its spiced aroma wafting through my kitchen. Plus, it satisfies my sweet tooth without the guilt!
The best part? You won’t miss the sugar at all. This pie is perfect for gatherings or a cozy night in.
Every bite feels like a treat, allowing me to indulge while staying true to my health goals. Trust me, you’ll want to make this!
Ingredients of Sugar Free Pumpkin Pie
When it comes to making a scrumptious Sugar Free Pumpkin Pie, the ingredients play a crucial role in bringing that warm, fall flavor to life. This recipe isn’t only simple but also allows you to enjoy a classic dessert without the added sugar.
So, let’s gather our ingredients and get ready to bake something delightful. Whether you’re whipping this up for Thanksgiving or just a cozy night at home, you’ll find that these ingredients come together beautifully to create a pie that satisfies both your taste buds and your health goals.
Here’s what you’ll need:
- 3/4 cup Splenda granular
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 dash ground nutmeg
- 1 dash ground allspice
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 (15 ounce) can unsweetened pumpkin puree
- 1 (12 ounce) can evaporated milk
- 1 unbaked 9-inch deep dish pie pastry
- Whipped cream (for topping)
Now that we’ve got our ingredient list, let’s talk about a few considerations. Using Splenda is a fantastic way to cut out sugar without sacrificing sweetness.
However, if you’re not a fan of artificial sweeteners, there are plenty of natural alternatives like monk fruit sweetener or stevia that could work just as well.
And hey, if you’re feeling adventurous, you can even add some chopped nuts or chocolate chips for an extra twist. Just imagine those little surprises in every bite.
But remember, moderation is key, even with sugar-free goodies. After all, who needs a sugar crash when you can bask in the warm, cozy glow of a perfectly spiced pumpkin pie?
How to Make Sugar Free Pumpkin Pie
Alright, let’s plunge into the delightful process of making a Sugar Free Pumpkin Pie that will have everyone asking for seconds.
First things first, you’ll want to grab your 3/4 cup of Splenda granular, along with 1/2 teaspoon of salt and those warm spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, a dash of nutmeg, a dash of allspice, and 1/4 teaspoon of ground cloves.
Mix these dry ingredients in a small bowl and take a moment to breathe in that cozy aroma. It’s like a hug from autumn, isn’t it?
Now, in a large bowl, crack open 2 large eggs and beat them until they’re nice and frothy.
Add in the 15-ounce can of unsweetened pumpkin puree, and trust me, it’s going to look like a lovely orange canvas. Gradually stir in your Splenda-spice mixture, and then, pour in a 12-ounce can of evaporated milk.
Mix it all together until you have a smooth, luscious filling. It should feel like an inviting treasure waiting to be tucked into a pie crust. Speaking of which, pour this pumpkin goodness into your unbaked 9-inch deep dish pie pastry.
Now, here comes the magic part: preheat your oven to 425°F. Yes, the excitement is real!
Bake the pie for about 15 minutes, and then, like a gentle reminder of patience, reduce the temperature to 350°F and bake for an additional 40 to 50 minutes.
You’ll know it’s done when a knife inserted near the center comes out clean. This is the moment when your kitchen will smell like a pumpkin spice dream, and you can almost hear the pie calling your name.
Once it’s out of the oven, let it cool on a wire rack for 2 hours. This gives you just enough time to daydream about the first slice.
Serve it up with a dollop of whipped cream on top, and there you have it — a pie that isn’t just sugar-free but bursting with flavor. Enjoy!
Sugar Free Pumpkin Pie Substitutions & Variations
After mastering the art of making a delicious Sugar Free Pumpkin Pie, you might want to explore some fun substitutions and variations to personalize it even further.
For a richer flavor, try using coconut milk instead of evaporated milk. If you prefer a nutty crust, swap out the traditional pie pastry for a crust made from almond flour or crushed pecans.
You can also experiment with different sweeteners, like erythritol or monk fruit. To change up the spices, add a hint of cardamom or swap pumpkin puree for sweet potato puree.
The possibilities are endless, so let your creativity shine!
What to Serve with Sugar Free Pumpkin Pie
While enjoying a slice of Sugar Free Pumpkin Pie, you might wonder what to pair it with for the perfect finishing touch.
I love serving it alongside a dollop of sugar-free whipped cream, adding a creamy texture that complements the pie beautifully. A scoop of vanilla bean ice cream can elevate the experience, too, especially if you’re looking for a cold contrast.
For a cozy touch, consider a warm cup of spiced chai or coffee. If you want a little crunch, sprinkle some toasted pecans on top.
These pairings enhance the flavors, making each bite even more delightful. Enjoy!
Additional Tips & Notes
When serving Sugar Free Pumpkin Pie, a few additional tips can enhance your experience. First, let the pie cool completely before slicing; this helps it hold its shape.
If you prefer a richer flavor, consider adding a splash of vanilla extract to the filling. For texture, a sprinkle of crushed nuts on top can add a delightful crunch.
When serving, I love to use homemade whipped cream, sweetened with a bit of sugar alternative, for that extra touch.
Finally, store any leftovers in the fridge, but let them come to room temperature before enjoying again. Happy baking!