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Reduced Sugar Classic Pumpkin Pie

This is your traditional pumpkin pie recipe without all the unnecessary added sugar. Whether you're looking to show up at your family or friends' Thanksgiving feast with a show-stopping treat, or you just want a sweet classic to enjoy at home, this is the perfect mixture of sweet pumpkin and fall spices. Enjoy with your sweet loved ones!

By Kerstin of @bakinbabexoxo

Prep Time
PREP TIME
15 mins
Cook Time
COOK TIME
55 mins
Total Time
TOTAL TIME
1 hours 10 mins
Servings
SERVINGS
8 servings

Ingredients

Sugar-Free Pie Crust Ingredients:

Filling Ingredients

  • 2 eggs
  • 15ozs pumpkin puree
  • 3⁄4 cup Purecane™ zero- calorie Baking Sweetener
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon ginger
  • 1⁄4 teaspoon clove
  • 12ozs evaporated milk
  • Optional: sugar-free whipped cream for serving

 

Directions

  • Preheat the oven to 425°F.

 

Make Pie Crust:

Optional Sugar-Free Pie Crust. If using store-bought pie crust, skip this section

  1. In a medium bowl, combine all dry ingredients and stir until evenly mixed. Once mixed, chop in your very cold butter using a box grater, a pastry cutter, or a fork. You’ll want a crumbly consistency. 
  2. Using a fork or pastry cutter, combine sour cream evenly into the mixture. 
  3. Use hands to combine and create a dough-like texture, form into a dough ball (quickly and firmly to avoid butter melting). If the dough is too dry, add a few tablespoons of sour cream.
  4. Place dough on a lightly floured surface and begin to roll out dough using a rolling pin.
  5. Begin to press the crust into your baking dish, leaving any extra dough hanging over the sides. 
  6. Cover the pie dish with plastic wrap and refrigerate for about 30 minutes before using.

Prepare Pie Filling:

  1. In a medium-sized bowl, combine pumpkin puree, Purecane™ zero- calorie Baking Sweetener, eggs, milk, and spices. Mix until well combined.

Make Your Pie:

  1. Transfer filling into your prepared pie crust and then place into oven and bake for 15 minutes at 425°F. Then reduce heat to 350°F and bake for an additional 45 minutes.
  2. Remove pie from oven and allow to cool at room temperature.
  3. Once cool, slice the pie, serve and enjoy! Optional: add sugar-free whipped cream for serving.

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane

Did you like this classic pie recipe? Check out some of our other classic dessert recipes using all-natural, zero-calorie Purecane™!

Surprise your friends and loved ones with this delicious and unique cake recipe: Lemon Cardamom Cake

A scrumptious fruity pie that will never go out of season!: Cherry Pie

After one bite you won't believe this is a sugar-free apple pie!: Sugar-Free Apple Pie

Tags: Pie, Reduced Sugar, Dessert, Easy, Pumpkin, Fall, thanksgiving.

Reduced Sugar Classic Pumpkin Pie
Reduced Sugar Classic Pumpkin Pie

This is your traditional pumpkin pie recipe without all the unnecessary added sugar. Whether you're looking to show up at your family or friends' Thanksgiving feast with a show-stopping treat, or you just want a sweet classic to enjoy at home, this is the perfect mixture of sweet pumpkin and fall spices. Enjoy with your sweet loved ones!

By Kerstin of @bakinbabexoxo

Ingredients

Sugar-Free Pie Crust Ingredients:

Filling Ingredients

  • 2 eggs
  • 15ozs pumpkin puree
  • 3⁄4 cup Purecane™ zero- calorie Baking Sweetener
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon ginger
  • 1⁄4 teaspoon clove
  • 12ozs evaporated milk
  • Optional: sugar-free whipped cream for serving

 

Directions

  • Preheat the oven to 425°F.

 

Make Pie Crust:

Optional Sugar-Free Pie Crust. If using store-bought pie crust, skip this section

  1. In a medium bowl, combine all dry ingredients and stir until evenly mixed. Once mixed, chop in your very cold butter using a box grater, a pastry cutter, or a fork. You’ll want a crumbly consistency. 
  2. Using a fork or pastry cutter, combine sour cream evenly into the mixture. 
  3. Use hands to combine and create a dough-like texture, form into a dough ball (quickly and firmly to avoid butter melting). If the dough is too dry, add a few tablespoons of sour cream.
  4. Place dough on a lightly floured surface and begin to roll out dough using a rolling pin.
  5. Begin to press the crust into your baking dish, leaving any extra dough hanging over the sides. 
  6. Cover the pie dish with plastic wrap and refrigerate for about 30 minutes before using.

Prepare Pie Filling:

  1. In a medium-sized bowl, combine pumpkin puree, Purecane™ zero- calorie Baking Sweetener, eggs, milk, and spices. Mix until well combined.

Make Your Pie:

  1. Transfer filling into your prepared pie crust and then place into oven and bake for 15 minutes at 425°F. Then reduce heat to 350°F and bake for an additional 45 minutes.
  2. Remove pie from oven and allow to cool at room temperature.
  3. Once cool, slice the pie, serve and enjoy! Optional: add sugar-free whipped cream for serving.