Low Sugar Pumpkin Pie

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

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Low Sugar Pumpkin Pie

This delicious low sugar pumpkin pie is a great alternative for those who don't tolerate a lot of sugar or have blood sugar issues.

Prep Time5 mins

Cook Time55 mins

0 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: Dairy-free, Gluten-Free, Low sugar, Paleo

Servings: 8 slices

Calories: 58kcal

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 facts based on using unsweetened almond milk. WW Points: 3

Nutrition

Calories: 58kcal | Carbohydrates: 9.3g | Protein: 2.3g | Fat: 1.9g | Fiber: 1.9g | Sugar: 5.8g

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: