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Recipe from Simpler Savory

The recipe

Sugar Free Pumpkin Pie

Prep
20 min
Cook
55 min
Total
75 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
280

2× the original author values. Recipe yield: 8 servings.

calories
560

3× the original author values. Recipe yield: 8 servings.

calories
840
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups blanched almond flour — finely ground
  • 3 tablespoons granulated erythritol or erythritol–monk fruit blend
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter — melted and slightly cooled (use coconut oil for dairy free)
  • 1 teaspoon vanilla extract — optional
  • 1 3/4 cups pumpkin puree — 100% pumpkin, not pie filling
  • 2/3 cup granulated erythritol or erythritol–monk fruit blend — see notes for allulose option
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper — optional, subtle warmth
  • 1/4 teaspoon fine sea salt
  • 3 large eggs — room temperature
  • 1 cup heavy cream — or full-fat coconut milk for dairy free
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest — optional garnish in filling or on top
  • 1 cup whipped cream or coconut cream — lightly sweetened sugar free, for topping
  • 1/4 cup toasted pecans — chopped, for garnish
  • ground cinnamon — for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Place a rack in the center position.
  2. In a bowl, whisk almond flour, sweetener, and salt until evenly combined.
  3. Drizzle in melted butter and vanilla, stirring until the mixture resembles damp sand and clumps when pressed.
  4. Press the mixture firmly and evenly into a 9-inch pie plate, covering the bottom and up the sides without packing rock hard.
  5. Bake the crust for 10–12 minutes until just turning golden and fragrant. Cool 5–10 minutes to set.
  6. In a large bowl, whisk pumpkin puree with sweetener, cinnamon, ginger, nutmeg, cloves, black pepper (if using), and salt until a deep orange paste forms.
  7. Whisk in the eggs one at a time until glossy and smooth.
  8. Whisk in the heavy cream and vanilla until the custard is silky and pourable; adjust spices to taste.
  9. Set the crust on a sheet pan. Pour in the filling and tap the pan gently to release bubbles.
  10. Bake at 350°F for 45–55 minutes until edges are set and the center still shivers slightly when nudged; tent crust edges with foil if browning too fast.
  11. Cool on a wire rack to room temperature, then refrigerate at least 4 hours or overnight until fully set.
  12. Warm a knife under hot water, wipe dry, and slice. Top with whipped cream, a dusting of cinnamon, orange zest, or toasted pecans if desired.

Notes

Refrigerate covered for up to 4 days. For longer storage, freeze individual slices on a sheet pan until firm, then wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator. To serve, let slices sit 10 minutes at room temperature for the best texture; a 10–15 second microwave warm-up softens the custard slightly without melting it.

Source: https://simplersavory.com/sugar-free-pumpkin-pie/