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.
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Course: Dessert
Keyword: Pumpkin Pie
Fuel: S
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8
Calories: 193kcal
Author: Coach Becky

Ingredients

Pie Crust of your choice

    My Pumpkin Pie Filling Recipe

    Optional Topping

    Instructions

    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.

    Notes

    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!

    Nutrition

    Calories: 193kcal | Carbohydrates: 5g | Protein: 2.2g | Fat: 16g
    Tried this recipe?Mention @coach_becky_yoder or tag #icecreambecky!
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