Sugar Free Pumpkin Pie

We all love this traditional pumpkin pie. We prefer ours without a crust. If you'd like a crust, go for it! My family will leave the pumpkin cream cake and pumpkin coffee cake alone, but when it comes to pumpkin pie we all love it the same.
No ratings yet
Print Pin Rate
Course: Dessert
Keyword: Pumpkin Pie
Fuel: S
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8
Calories: 193kcal
Author: Coach Becky


Pie Crust of your choice

My Pumpkin Pie Filling Recipe

Optional Topping


On Plan Pie Crust

  • Bake the pie crust of your choice according to the directions.

Pumpkin Pie Filling

  • In a saucepan on medium heat, heat the heavy cream, sweetener, and the vanilla.
  • Whisk together until thickened.
  • Add the pumpkin, eggs, and spices to the cream mixture. Whisk together.
  • Pour into cooled crust or bake without a crust.
  • Bake at 425° for 10 minutes then reduce to 350° for another 30 mins.
  • Cool and top with optional whipped cream.


You can double the recipe to fill a 9x13 pan. On the Trim Healthy Plan this is a S recipe.
Check out my Pampered Chef and other recommended items HERE!


Calories: 193kcal | Carbohydrates: 5g | Protein: 2.2g | Fat: 16g
Tried this recipe?Mention @coach_becky_yoder or tag #icecreambecky!
Join Waitlist Get notified via email when the registration opens up. Please leave your valid email address below.