Low Sugar Pumpkin Pie – For those who don’t tolerate a lot of sugar, this delicious pie is a great holiday alternative!
I hope everyone had a good Halloween!
In light of the no trick-or-treating rule this year, we opted to dress up at home and have our own little celebration.
My husband bought some lights and various props, and we threw together a little haunted house of sorts where the kids had to search for their treat bags.
We then vegged out while the kids ate candy and watched a sensibly gory flick.
Lower sugar pie why?
Suddenly, it’s November and Thanksgiving is staring me in the face!
I am NOT complaining, as Thanksgiving truly is my favorite holiday. Food, food, and more food!
While the holidays are a time of indulgence, I figure there might be someone similar to me that is looking to be healthy year-round!
I still love my Honey Pumpkin Pie, but in more recent years, I’ve been making today’s lower sugar version. I’m finding more and more that I just can’t tolerate as much sweet as I used to, so I’ve been recreating many of my old favorites!
I’ve used eggs in this recipe in lieu of the egg-free version linked above. I find adding protein to any type of treat helps balance out my blood sugar much better.
This entire pie sweetened with a combination of about three tablespoons of sweetener and a little stevia.
I use my favorite gluten-free pie crust as the base, and we top it with some freshly whipped cream!
If you love pumpkin, check out a few of my favorites!
Pumpkin Pie Bars
Low Sugar Pumpkin Fudge
Spelt Flour Pumpkin Biscuits
Low Sugar Pumpkin Pie
Ingredients
- 1 15 ounce can pumpkin puree
- 2 large eggs
- 1 cup milk of your choice
- 2 Tbsp coconut sugar
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp ginger (dried)
- 1/4 tsp cloves
- 2 tsp molasses
- stevia to taste
Instructions
- Preheat the oven to 425 degrees.
- Mix all of the ingredients together until smooth.
- Pour the mixture into a prepared pie crust such as this one.
- Bake the pie for 15 minutes.
- Lower the oven temperature to 350 degrees.
- Bake the pie for another 40-45 minutes or until a knife comes out clean.
- Cool the pie for at least two hours, then chill or serve as desired.
Notes
Nutrition
Notes:
I like to use coconut milk in this recipe, specifically, my Homemade Coconut Milk. It lends a lovely coconut flavor and richness.
Add in the stevia to your taste. I usually use a few dashes.
Some of the items I use in this recipe include:
Rayna says
Wondering if I could eliminate the Stevia or would it not be sweet enough then? And is the molasses important for the overall pie?
Lauren says
It would definitely be less sweet without the stevia. You can also eliminate the molasses, I just think it pairs well with the pumpkin. You could sub maple syrup if you like?
Gloria says
How long does this last in the refrigerator? Can it be frozen?
Lauren says
Hi Gloria, I’m not certain, but given the ingredients, I’d say 3-4 days. I haven’t tried freezing it, so I can’t say.