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Sugar-Free Pumpkin Pie

Total Time

Prep: 10 min. + chilling

Makes

8 servings

Even those on restricted diets should be able to enjoy a good piece of pie once in a while. This creamy, wonderful sugar-free pumpkin pie is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat. —Marijean Ackers, Riverside, California
Sugar-Free Pumpkin Pie Recipe photo by Taste of Home

Ingredients

  • 2-1/2 cups cold fat-free milk
  • 2 packages (1.5 ounces each) sugar-free instant vanilla pudding mix
  • 1 can (15 ounces) pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 reduced-fat graham cracker crust (6 ounces)
  • Reduced-fat whipped topping, optional

Directions

  1. In a large bowl, whisk milk and pudding mix 2 minutes (mixture will be thick). Stir in pumpkin and spices until blended. Pour into crust.
  2. Cover and refrigerate 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Sugar-Free Pumpkin Pie Tips

What are some variations of this sugar-free pumpkin pie recipe?

This sugar-free pumpkin pie can be made dairy-free if you substitute the fat-free milk for coconut milk, almond milk, oat or soy milk, and top the pie with a dairy-free whipped topping instead. For a gluten-free option, use your favorite almond flour crust, or try making our gluten-free pie pastry recipe. If you don’t have cinnamon, cloves or ginger when you’re making this recipe, you can use 1 3/4 teaspoons of pumpkin pie spice.

How do you store sugar-free pumpkin pie?

You can store the pie in the refrigerator for up to four days.

What can you top sugar-free pumpkin pie with?

Top this pie with a reduced-fat whipped topping, a dash of cinnamon or toasted pecans. If you liked this recipe, make some of our sugar-free cookie recipes, sugar-free snacks, or try our 7-day sugar-free meal plan if you want to go all out.

Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 181 calories, 3g fat (1g saturated fat), 2mg cholesterol, 290mg sodium, 33g carbohydrate (13g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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