The BEST Sugar-Free, Low-Carb Pumpkin Pie

Would you love to eat pumpkin pie a lot this fall? I would! And I’ve already started. My daughter, Addison, made this pie a few days ago, and it really made our day feel cozy and fallish. And would you like for that pie to be healthy and sugar-free? Today I’ve got a guilt free, sugar-free, easy to eat often recipe that will really enhance your fall. 

Pumpkin pie is one of the first sugar-free desserts that I started to make after being diagnosed with type 1 diabetes. I was thrilled that it tastes SO similar to the typical pumpkin pie we all make that has sugar. But I’m telling you, you truly won’t be able to taste a difference with this pie. 

Let’s start with the crust. It it made with finely ground blanced almond flour and is super easy to shape into your pie pan. 

And then the filling is made with pumpkin puree, the usual pumpkin pie spices, but instead of sugar, we use liquid Splenda. 

Bake it up, and it enjoy it on a crisp fall afternoon, or morning, or for breakfast, or after dinner! You know what I’m saying. 🙂 

Happy Fall! I hope you have a peaceful, joyful, pumpkin filled few months of delight this autumn. 

Do you decorate your home for fall? Be inspired by this cozy post: 

The BEST Sugar-Free, Low-Carb Pumpkin Pie

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Ingredients

• For the crust:
• 1 1/4 C finely ground blanched almond flour
• 2 squirts liquid Splenda
• 1/4 t salt
• 1/4 C cold salted butter, cubed
• 2 T cold water
• For the pie:
• 2 large eggs
• 1 15 ounce can pumpkin puree
• 1 T pumpkin pie spice
• 1 t ground cinnamon
• 2-3 squirts liquid Splenda
• 3/4 C heavy whipping cream
• Optional: Sugar-free whipped cream

Instructions

• Preheat the oven to 350. Spray a 9-inch pie place with non-stick cooking spray.
• In a medium-sized bowl, whisk together the flour, Splenda, and salt. Add the butter and use a pasty blender to mix together until the mixture resembles coarse crumbs.
• Add the water and stir until the dough is moistened and your can form it into a ball.
• Press the dough evenly across the bottom and up the sides of prepared pie plate. Use a fork to lightly prick the bottom of the crust several time. Also, use the fork to crimp the edges of the crust.
• Par-bake the crust 12-15 minutes, until light golden brown.
• In a medium-sized mixing bowl, whisk the eggs. Stir in the pumpkin, spices, Splenda, and salt until well blended.
• Slowly stir in the heavy whipping cream until completely blended.
• Pour the filling into the prepared crust.
• Bake until the filling is set, and is lightly browned on top, 45-50 minutes.
• Allow to cool completely before cutting and serving.
• Serve with whipped cream, if desired.

Course: dessert (keto, sugar-free)

Servings: 8 servings

Author: Annie (adapted from The Diabetes Diet)