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sugar-free pumpkin pie recipe

Diabetic-Friendly Sugar-Free Pumpkin Pie Recipe

A low carb pumpkin [pie that is diabetic-friendly and easy to make.
Prep Time 40 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Crust

  • 1 cup almond flour
  • 1/3 cup butter (softened)
  • 1/2 cup granulated 0 calorie sweetener (Splenda)
  • 1/2 tsp pumpkin pie spice

Filling

  • 2 cups pumpkin puree
  • 1 cup evaporated milk
  • 3 eggs
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup granulated sweetener (Splenda)
  • 1 tsp vanilla extract

Instructions
 

Crust

  • Preheat oven to 350°f (175°C)
  • Combine all crust ingredients in a small mixing bowl.
  • Use a pastry blender and mix until it forms a loose crumble,
  • Press into a glass pie plate. ( onto bottom and up the sides.
  • Bake for 10 mins.
  • Remove from the oven and continue with the recipe.

Filling

  • Adjust oven temperature to 375°f (190°C)
  • In a large mixing bowl, whisk the eggs.
  • Add the remaining ingredients and mix well at low speed.
  • Pour the filling mixture into the baked shell.
  • Bake in the oven for approximately 45 - 50 minutes.
  • To check for doneness, try the knife test.
  • Remove from the oven and let cool.
  • Ser with sugar-free whipped topping
Keyword Diabetic Pumpkin Pie recipe, Sugar-Free Pumpkin Pie Recipe