Looking to satisfy your sweet tooth without all the guilt? Look no further than our indulgent crustless sugar free pumpkin pie recipe. You won’t sacrifice flavor with this amazing crustless pie, and it will leave the entire family coming back for more.
This delicious dessert is the perfect addition to your holiday menu for friends or family members who are health conscious or have specific dietary restrictions. It’s a fantastic opportunity to indulge and enjoy the flavors of the holiday season without the guilt!
This recipe is a Dined and Dashed Level 1 recipe, which means it takes 15 minutes or less to prepare and the cooking process couldn’t be easier.
Whether you are following a keto or low carb diet, have a dietary condition that requires you to limit your sugar, or just are looking for ways to reduce the sugar intake in your diet, this sugar free pumpkin pie recipe will not disappoint.
Ingredients for this dairy free, gluten free, sugar free pumpkin pie recipe
There are a lot of different ways to go about creating a pumpkin pie recipe without gluten, dairy or sugar, but the biggest challenge is how to recreate the firmness of a classic pumpkin pie without heavy cream, milk or sugar, especially when you don’t have a pie shell to hold it all together on the bottom.
In order to try and add firmness, I opted for coconut cream in the hopes that it would achieve a level of firmness enough to be able to serve a slice of pie like you do with a traditional version. In lieu of artificial sweetener, I used a stevia and erythritol combination, but you can use any number of different types including Splenda sweeteners, monk fruit or other sugar substitute.
- canned pumpkin (or homemade pumpkin puree)
- canned coconut cream
- zero calorie sweetener
- pumpkin pie spice
- vanilla extract
- sea salt
The sweetener I used is shown in the image below. If you click on it, it will take you to Amazon.com so you can see more information.
Step-by-step instructions for making the sugar free pumpkin pie recipe
This is a pretty simple process to pull together the ingredients and get them ready to pour into a pie pan.
- preheat oven
- add all of the ingredients in a large mixing bowl
- combine with a hand mixer until pumpkin mixture is blended
- spray a pie pan with non-stick spray
- pour pumpkin pie filling mixture into pie plate
- bake and enjoy
Tips for achieving the perfect texture and flavor
The flavor of this sugar free pumpkin pie recipe was hands down perfect, so if you make it as described, I don’t think you will be disappointed. It tasted fresh and real and the spices popped against the pumpkin perfectly. But texture could be an issue depending on how patient you are. This isn’t going to be as firm as a slice of traditional pumpkin pie which makes it somewhat of a challenge to cut and serve from a pie pan. It did work, but I had to be very slow and careful to maintain the pie shape for each of the slices.
If you don’t care about serving this sugar free pumpkin pie recipe the same way as regular pumpkin pie, serving it in ramekins would make it a lot easier.
Variations and substitutions for the recipe
If you aren’t looking for a low carb pumpkin pie recipe, you could use a gluten-free pie crust and pour the creamy pumpkin filling into that. It will help the serving process, and while the pie filling still won’t be as firm as traditional pumpkin pie, the crust will help give it more structure.
Some people use unsweetened almond milk, unsweetened coconut milk or other non dairy milks in lieu of the coconut cream. But I think many of those recipes call for cornstarch or some other thickener to try and make the filling firmer.
We would love to hear any suggestions that you have for making our original recipe even better!
Serving suggestions and additional toppings
This healthy pumpkin pie recipe can be cut into 6 or 8 slices depending on how many people you are looking to serve. As mentioned, you can also use ramekins to bake individual servings, and that will depend on the size of your ramekins. Personally, this pie is so good, I vote for 6 servings.
Of course, pumpkin pie just isn’t pumpkin pie without whipped cream and thankfully you can buy non dairy whipped topping in the freezer section of many grocery stores.
Frequently asked questions about sugar-free baking
- Can I use different sugar alternatives in this sugar free pumpkin pie recipe?
- Absolutely! Feel free to use your preferred sugar substitute like stevia, monk fruit extract, erythritol or xylitol. You will have to read the different packages to figure out if it will be a one-to-one replacement with the one we used.
- Is this pie gluten-free?
- Yes, this recipe is naturally gluten-free as it doesn’t contain any grains, flour or crust. However, always double-check the labels of the ingredients you use to ensure they are certified gluten-free if you have an allergy.
- Can I add additional spices or flavors to the pie filling?
- Absolutely! Feel free to experiment with different spices like ginger, allspice, or even a hint of maple extract to customize the flavor profile to your liking. I don’t know how additional liquids will impact the firmness, so keep that in mind when substituting or adding ingredients.
- Can I make individual servings of this pie?
- Yes, you can as I mentioned above! Simply divide the pie filling among individual ramekins or muffin tins and adjust the baking time accordingly. Keep an eye on them while baking to ensure they don’t overcook, the cook time will be different than the time to cook it as a single pie.
- How many net carbs does this recipe have?
- Nutrition information provided here is to be verified, so we are providing you with a starting point for information only, but please note that you will need to verify the nutrition value with your exact brands and ingredients. We have estimated this recipe to have approximately 7 grams of net carbs that come from the pumpkin.
Indulgent Dairy, Gluten and Sugar Free Pumpkin Pie
- 1 can pumpkin puree 15 ounces
- 1 cup coconut cream
- 1/3 cup stevia blend
- 1 tbsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- Preheat oven to 325 degrees F
- Add all of the ingredients to a large bowl
- Using a hand mixer, combine the pie filling mixture until smooth
- Spray a pie pan with non-stick cooking spray
- Pour the pie filling mixture into the pie pan
- Bake for 40-50 minutes until firm and golden brown
- Allow to cool and then serve with your favorite dairy free whipped topping
- Store in the fridge covered in aluminum foil or plastic wrap
This crustless pumpkin pie recipe checks a lot of the boxes when it comes to dietary restrictions, making it a great option for all kinds of family gatherings for Thanksgiving and beyond. No one will even care that this sugar free pumpkin pie is dairy free and gluten free because it tastes so darn good! And if you are looking for a keto pumpkin pie, this recipe can fit into low carb and keto diets as well!