Sugar Free Pumpkin Pie

• 1/2 tsp Ginger, ground
• 16 oz Pumpkin puree

• 2 Eggs eggs

• 1 can Evaporated milk

• 1 tsp Cinnamon, ground
• 1/2 tsp Cloves, ground
• 1/2 tsp Salt
• 2 1/2 tbsp Sugar twin brown sugar

• 1 9-inch pie shell
   

4. Bake for 10 minutes at 425°F.
5. Reduce temperature to 350°F and bake for 30 minutes.

To keep this pumpkin pie recipe sugar-free overall, look for a sugar-free pie crust or make your own crust and leave out the sugar or swap for an artificial sweetener. You could also make a crustless sugar-free pumpkin pie that’s more like a custard. Here’s a pie crust recipe that makes a perfect pastry crust in a pie pan every time.

• Try coconut milk or unsweetened almond milk creamer instead of evaporated milk for a dairy-free filling.
• Instead of individual spices, feel free to use 2 teaspoons of pumpkin pie spice instead.
• Add 1/4 teaspoon of nutmeg or 1 teaspoon of vanilla extract for more flavors in the filling.
• Add 1 tablespoon of sugar-free maple syrup for a nice fall flavor touch.
• For a gluten-free pie, use a gluten-free pie shell or make one with gluten-free flour or almond flour.

Advice on Buying Pumpkin Puree

This recipe calls for pumpkin puree, not pumpkin pie filling. Pumpkin puree is simply cooked types of squash that have been mashed. Pumpkin pie filling, on the other hand, is pureed pumpkin flesh mixed with spices and sweetener (most likely sugar). You need pumpkin puree for this sugar-free pumpkin pie recipe.

On many pumpkin puree brand labels, you will not find “pumpkin” listed, but you will find pumpkin flavoring and squash. Ok, so pumpkin is a squash but so are butternut, yellow, zucchini, and many others. But do you want squash pie or pumpkin pie?

1. Buy baking pumpkins and clean and quarter them.
2. Place the pumpkin pieces in a baking dish and sprinkle over some pumpkin pie spice, cinnamon, a small amount of ground cloves, some brown sugar (or sugar substitute), and a few dabs of butter.
3. Cover with foil and bake at 350°F until the pumpkin is soft but not overcooked.
4. Mash the pumpkin thoroughly; otherwise, your pie may be a little stringy.

Understand that the color and texture of your “real” pumpkin pie will be somewhat different from a “squash” pie, but your taste buds will thank you.