Sugar-Free Pumpkin Pie Recipe

Ingredients

• 1 pre-made pie crust (sugar-free)
• 1 can (15 oz) pumpkin puree
• 1 cup unsweetened almond milk
• 3 large eggs
• 1/2 cup sugar substitute (like Stevia or Erythritol)
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Place your pre-made pie crust in a 9-inch pie dish and set aside.
2. In a large mixing bowl, combine the pumpkin puree, almond milk, and eggs. Whisk until smooth and well-blended.
3. Add the sugar substitute, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract. Mix thoroughly until all ingredients are well incorporated.
4. Pour the pumpkin mixture into the prepared pie crust, spreading it out evenly.
5. Bake in the preheated oven for 50-55 minutes, or until the center is set and a knife inserted near the center comes out clean.
6. Remove the pie from the oven and let it cool completely on a wire rack before serving.

Helpful Tips

• If you’re new to baking, use pre-made sugar-free crusts available at most grocery stores to save time.
• For a dairy-free option, replace almond milk with coconut milk.
• To make the pie crust even more special, add a sprinkle of cinnamon and a pinch of salt for extra flavor.

Storage Instructions

Store any leftovers in the refrigerator for up to four days. To keep it fresh, cover the pie with plastic wrap or aluminum foil.

Pairings

This sugar-free pumpkin pie pairs beautifully with a hot cup of spiced chai tea or a light herbal tea. For a complete fall-inspired meal, serve it after a comforting bowl of butternut squash soup or alongside roasted turkey and vegetables.