Okay, pumpkin pie lovers, listen up! Who says you have to ditch dessert just because you’re watching your sugar? Not me! I’ve been playing around in the kitchen, and let me tell you, this Sugar Free Pumpkin Pie is a game-changer. It’s seriously delicious, totally low-carb, and perfect if you’re trying to keep things diabetic-friendly.
I remember my grandma’s pumpkin pie – all that sugar! It was amazing, but… well, you felt it later. So, I’ve been on a quest to recreate that cozy, spiced flavor without the guilt, and I gotta say, this recipe nails it. You absolutely won’t miss the sugar, promise!
Why You’ll Love This Sugar Free Pumpkin Pie
Seriously, what’s not to love? This isn’t just “good for sugar-free,” it’s plain *good*. Here’s why you’ll be obsessed:
- Totally low-carb, so you can indulge without the guilt!
- Diabetic-friendly – enjoy pumpkin pie again!
- Super easy to make – even I can do it!
- Seriously delicious – that classic pumpkin spice flavor we all crave.
- Perfect for the holidays – impress everyone (they won’t even know it’s sugar-free!).
Guilt-Free Indulgence with Sugar Free Pumpkin Pie
Okay, let’s be real. The best part? You get to dig into a slice of pumpkin pie without that nagging feeling that you’ve completely blown your healthy eating goals. It’s pure, unadulterated dessert happiness, just without the sugar crash later. Trust me, you won’t regret making this one!
Ingredients for Your Sugar Free Pumpkin Pie
Alright, let’s gather our goodies! Don’t worry, you probably have a lot of this stuff already. Here’s what you’ll need to whip up this amazing sugar free pumpkin pie:
- For the crust: 1 1/2 cup (150g) almond flour (or ground almonds – either works!), 3/4 cup (70g) unsweetened desiccated coconut, 1 large egg (room temperature, please!), and 1 teaspoon of cinnamon.
- For the filling: A 15 oz (425g) can of pumpkin puree (not pumpkin pie filling, just plain pumpkin!), 2/3 cup (160 ml) coconut cream, 3 large eggs (again, room temperature is key!), 1/2 cup (100g) granulated sweetener, 2 teaspoons pumpkin spice, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract.
Make sure that sweetener is packed when you measure it, okay? And yep, those eggs should all be large ones!
How to Make Sugar Free Pumpkin Pie: Step-by-Step Instructions
Okay, ready to get baking? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll have a delicious sugar free pumpkin pie in no time.
Preparing the Crust for Your Sugar Free Pumpkin Pie
First, preheat your oven to 350°F (180°C). Then, grab your food processor (or a bowl and hand mixer works too!). Mix together the almond flour, coconut, egg, and cinnamon until it looks like sticky crumbles. Press that into a 9-inch pie dish – make sure it’s spread evenly! I like to use my fingers for this.
Making the Sugar Free Pumpkin Pie Filling
Now for the filling! In the same food processor (no need to wash it!), blend the pumpkin puree, coconut cream, sweetener, vanilla, pumpkin spice, and cinnamon. Once that’s smooth, add the eggs and blend until *just* combined. Don’t overmix!
Baking Your Sugar Free Pumpkin Pie to Perfection
Pour the filling into your prepared crust. Bake for 30 minutes. Then, and this is important, cover the crust edges with foil (I cut a circle with a halo shape – fancy, right?). This stops the crust from burning! Bake for another 30 minutes. Let the pie cool completely before dusting with powdered sweetener. Patience is key!
Tips for the Best Sugar Free Pumpkin Pie
Want to make sure your sugar free pumpkin pie is *amazing*? Of course, you do! Here are a few little tricks I’ve learned along the way. First, make sure your crust is nice and firm – nobody likes a soggy bottom! Also, keep an eye on the filling while it bakes; you want it set, but still a little jiggly. And most importantly… choose the right sweetener!
Sweetener Suggestions for Your Sugar Free Pumpkin Pie
Okay, this is important. Not all sweeteners are created equal! I like using erythritol or a blend of erythritol and monk fruit. Stevia can work, but sometimes it leaves a bit of an aftertaste. Experiment and see what you like best! Just remember, some sweeteners are sweeter than others, so adjust the amount accordingly. You got this!
Ingredient Notes and Sugar Free Pumpkin Pie Substitutions
Okay, a few notes on those ingredients! If you’re not a fan of coconut cream, no worries – you can totally swap it out for dairy heavy cream. Works like a charm! Also, if you don’t have pumpkin spice on hand, just mix up your own: 1 1/4 tsp cinnamon, 1/4 tsp each of nutmeg and ginger, and a tiny pinch (1/8 tsp) each of cloves and allspice. Boom! And hey, if you’re feeling ambitious, you can even make your own pumpkin puree. Just roast a pumpkin, and blend it up. So easy!
Storing and Reheating Your Sugar Free Pumpkin Pie
Got leftovers? Lucky you! Just pop that sugar free pumpkin pie in the fridge – it’ll keep for about 3-4 days. To reheat, you can nuke it for a few seconds (careful, it gets hot!), or just let it come to room temperature. Honestly, I usually just eat it cold straight from the fridge. Don’t judge!
FAQ About Sugar Free Pumpkin Pie
Got questions? I’ve got answers! Here are a few things folks often ask me about making this amazing sugar free pumpkin pie.
Can I use a different type of flour for the Sugar Free Pumpkin Pie crust?
Okay, so almond flour really gives the best texture, but you *could* try using another nut flour, like walnut or pecan. Just keep in mind it might change the flavor a bit! Coconut flour is trickier – it absorbs a lot more liquid, so you’d need to adjust the recipe. I’d stick with almond flour if you can!
What is the best sweetener to use in Sugar Free Pumpkin Pie?
Ah, the million-dollar question! Honestly, it’s a matter of taste. I’m a big fan of erythritol because it’s pretty neutral. Stevia works, but watch out for that aftertaste some people get. Monk fruit is another great option! Just experiment and see what *you* like best in your sugar free pumpkin pie!
How do I prevent my Sugar Free Pumpkin Pie crust from getting soggy?
Soggy crust? No way! First, make sure you press the crust firmly into the pie dish. You can even pre-bake it for a few minutes before adding the filling! Parchment paper on the bottom of the dish helps too. And don’t overfill the pie – that can lead to a soggy mess.
Sugar Free Pumpkin Pie Nutritional Information
Okay, so here’s the deal. Figuring out the exact nutritional info for this sugar free pumpkin pie is kinda tricky. It really depends on the specific brands and ingredients you use, especially the sweetener! So, I can’t give you precise numbers, unfortunately. Just keep in mind that these are all approximate. Happy baking!
Enjoy Your Delicious Sugar Free Pumpkin Pie!
Alright, there you have it! I hope you absolutely love this sugar free pumpkin pie as much as I do. Seriously, let me know what you think! Leave a comment, give it a rating, and definitely share it with your friends on social media. Thanks so much for giving it a try – happy baking!
Print
Flawless Sugar Free Pumpkin Pie Recipe in Just 1 Hour
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Description
Enjoy a delicious and guilt-free Sugar Free Pumpkin Pie. This recipe provides a low-carb alternative to a classic dessert, perfect for those watching their sugar intake.
Ingredients
- 1 1/2 cup / 150g almond flour or ground almonds for the crust
- 3/4 cup / 70g desiccated coconut unsweetened for the crust
- 1 egg room temperature for the crust
- 1 teaspoon cinnamon for the crust
- 15 oz / 425g can of pumpkin puree for the filling
- 2/3 cup / 160 ml coconut cream for the filling
- 3 eggs room temperature for the filling
- 1/2 cup / 100g granulated sweetener for the filling
- 2 teaspoon pumpkin spice for the filling
- 1 teaspoon cinnamon for the filling
- 1 teaspoon vanilla extract for the filling
Instructions
- Pre-heat the oven to 180 Celsius / 350 Fahrenheit. Line the bottom of a 9 inch pie dish with parchment paper. Grease the sides.
- In a food processor or with a hand mixer, blend the ingredients for the crust until dough resembles sticky crumbles. The coconut should start to release its oils.
- Press the dough into the pie dish with your hands.
- In a food processor or with a hand mixer, blend the pumpkin, coconut cream, sweetener, vanilla, pumpkin spice, and cinnamon.
- Add your eggs and blend until fully combined.
- Pour the filling into the pie dish and bake for 30 minutes.
- Remove from the oven and cover the crust with aluminium foil to prevent burning. Cut a halo shape and lay it over the edges. Return to the oven for another 30 minutes.
- Let the pie cool to room temperature. Dust with powdered sweetener and serve with coconut whipped cream or whipped cream.
Notes
- The coconut cream in the filling can be replaced with dairy heavy cream.
- Homemade pumpkin spice: In place of the 2 teaspoon pumpkin spice, use 1 1/4 teaspoon cinnamon, 1/4 teaspoon each nutmeg and ginger and 1/8 teaspoon each cloves and allspice.
- You can also make your own pumpkin puree.
Nutrition
- Serving Size: 1 slice
- Calories: Approximate values will vary
- Sugar: Low
- Sodium: Moderate
- Fat: High
- Saturated Fat: Moderate
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: Approximate values will vary
- Fiber: Approximate values will vary
- Protein: Approximate values will vary
- Cholesterol: Approximate values will vary
