No Sugar Added Pumpkin Pie

No Sugar Added Pumpkin Pie

Happy Holidays! We are now approaching the time where we will be traveling to all of our family dinners, for the next couple of months with the holidays shortly approaching us, we will be sitting around the table indulging in all of our favorite dishes.  We tend to eat until we fill like we are going to pop! And then we go to the desserts with the all of that terrible sugar. This year let’s try something new in our baking with this sugar free pumpkin pie made with as you should know by now my favorite Lite and Sweet!!

I cannot wait to serve this traditional pumpkin pie recipe made with all of the all the wonderful flavors of the season, cinnamon, ginger, and nutmeg all the while being sugar free and still having this amazing sweetness! Then getting to top it off with your fresh made sugar free whipped cream making this an excellent choice to put on your plate after you meal.

If you already have to worry about your insulin or worrying about raising your blood sugar you don’t have to when you use Lite and Sweet in your recipes. Lite & Sweet a perfect blend of xylitol and erythritol contains zero fructose and has negligible effects on blood sugar and insulin. Lite and Sweet has a similar sweetness as regular sugar, and contains fewer calories. What a great way to end and start the year if you are already planning out your new year’s resolution!! Let’s start on this mouthwatering favorites of the year.

No Sugar Added Pumpkin Pie


1 cup all-purpose flour

1/3 cup vegetable shortening or cold unsalted butter cut into pieces

½ tsp. salt

2 to 3 tbsp. cold water


¾ cup Lite & Sweet

½ tsp. salt

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. Ground cloves

2 large eggs

1 can (15oz) pumpkin puree

1can (12 fl. Oz) evaporated milk


Pie Crust-

  • Combine flour and salt in a medium bowl; cut the vegetable shortening into the mixture until it is crumbly.
  • Sprinkle with water; blend until mixture holds together. If using butter place the ingredients into a food processor and pulse until mixture is uniform, hold back the water adding 1 tbsp. at the time.
  • Shape dough into ball; place on lightly floured surface.
  • Roll of dough to 1/8 inch thickness. Line pie with pastry.
  • Turn edge under, crimp edge as desired.


  • Mix Lite and Sweet, salt, cinnamon, ginger, and clove in a small bowl.
  • Beat eggs in a large bowl. Stir in pumpkin puree, beat low speed until well combined.
  • Next add the sugar-spice mixture.
  • Gradually stir in evaporated milk.
  • Pour into pie shell
  • Bake in preheated 425 degrees oven for 15 minutes.
  • Reduce the temperature to 350 degrees. Bake for 40-50 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 2 hours. Serve immediately or refrigerate.
No Sugar Added Pumpkin Pie
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