Sugar Free Pumpkin Pie

6 servings Prep: 15 m Cook: 55 m Total: 1 h 10 m Beginner
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Sugar Free Pumpkin Pie
From www.lifeclinic.com, this sugar-free pumpkin pie uses Equal sweetener instead of sugar, perfect for diabetic-friendly holiday desserts. With classic pumpkin pie spices like cinnamon, ginger, nutmeg, and cloves, you won’t miss the sugar in this creamy pumpkin filling baked in a flaky pastry crust.

Ingredients

6 servings
  • 1 [Pastry for single-crust 9-inch pie](/recipes/single-crust-plain-pastry-for-pies-or-mini-crust/)
  • 1 (16 oz) can pumpkin
  • 1 (12 oz) can evaporated skim milk
  • 3 eggs
  • 5 1/2 tsp Equal for Recipes or 18 packets Equal sweetener or 3/4 cup Equal Spoonfuls
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves

Step-by-Step Instructions

  1. Equal sweetener can be substituted with other sweetener products like Splenda or Stevia.
  2. Roll pastry on floured surface into a circle 1 inch larger than the inverted 9-inch pie pan.
  3. Ease pastry crust into pan and trim and flute the edge. Beat pumpkin, evaporated milk and eggs in medium bowl. Beat in remaining ingredients (Equal sweetener, salt, cinnamon, ginger, nutmeg, and cloves). Pour into pastry shell.
  4. Bake in preheated 425 degree oven for 15 minutes. Then reduce heat to 350 degrees and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Common Problems and Solutions

Q: Why is my pie filling watery or not setting?

A: Make sure you're using pure pumpkin puree, not pumpkin pie filling. Also, don't overbake - the center should still jiggle slightly when you remove it from the oven, as it will continue to set as it cools. If you underbake it, the custard won't set properly.

Q: Can I use a different sweetener besides Equal?

A: Yes, you can substitute with Splenda, Stevia, or monk fruit sweetener. Follow the conversion guidelines on the package to match the sweetness of 3/4 cup sugar. Different sweeteners may slightly affect the texture.

Q: How do I prevent a soggy bottom crust?

A: As MawMaw suggests, brush beaten egg white on the inside of the pie crust before adding the filling. This creates a barrier between the crust and the wet filling. You can also blind-bake the crust for 5-7 minutes before filling.

Tips and Techniques

Preheat your oven fully before baking for even cooking. The initial high temperature (425°F) helps set the edges quickly, while the reduced temperature (350°F) allows the center to cook through without overbrowning the crust. Let the pie cool completely before slicing for clean cuts.

Ingredient Substitutions

  • evaporated skim milk: regular evaporated milk or half-and-half
  • Equal sweetener: Splenda, Stevia, or monk fruit sweetener
  • canned pumpkin: fresh pumpkin puree
  • store-bought pastry: homemade pie crust

Equipment Needed

  • 9-inch pie pan
  • Mixing bowl
  • Wire whisk or electric mixer
  • Rolling pin
  • Wire cooling rack

Historical Context

Pumpkin pie became a Southern holiday staple after the Civil War when canned pumpkin became widely available. This sugar-free version maintains the traditional spice profile while using modern sweeteners to accommodate diabetic diets.