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Sugar-Free Pumpkin Pie Holiday Classic

This is the pumpkin pie of your dreams—creamy, perfectly spiced, and indistinguishable from the traditional version. Even your pickiest relatives won't notice it's sugar-free! Serve it with a dollop of sugar-free whipped cream and watch it disappear from the dessert table.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 store-bought sugar-free pie crust or homemade almond flour crust
  • 15 oz can pure pumpkin puree
  • 3/4 cup granulated erythritol or monk fruit sweetener
  • 3 large eggs
  • 1 cup heavy cream or unsweetened coconut cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Sugar-free whipped cream for serving optional

Method
 

  1. Preheat your oven to 425°F and place the pie crust in a 9-inch pie pan, crimping the edges decoratively.
  2. In a large mixing bowl, whisk together the pumpkin puree, sweetener, eggs, heavy cream, pumpkin pie spice, vanilla extract, and salt until completely smooth and well combined.
  3. Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
  4. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F without opening the door.
  5. Continue baking for 40-45 minutes, or until the center is just set but still slightly jiggly (it will firm up as it cools).
  6. If the crust edges start to brown too quickly, cover them with aluminum foil or a pie shield.
  7. Remove from the oven and let cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
  8. Slice and serve with sugar-free whipped cream. Store covered in the refrigerator for up to 4 days.