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Sugar Free Pumpkin Pie

Sugar free pumpkin pie has a flaky homemade crust and a smooth, warmly spiced pumpkin filling. Bake it until the edges are set and the center still has a slight wobble, then chill before slicing.
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Prep Time 25 minutes
Cook Time 55 minutes
chilling and cooling 4 hours 45 minutes
Total Time 6 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cups all-purpose flour
  • 0.5 cup butter 1 stick, cold, salted, cut into cubes
  • 3 tbsp ice water up to 4 tablespoons
For the filling
  • 0.75 cup granulated sugar-free sweetener 1:1 sugar replacement, such as a monk fruit-erythritol blend
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 2 eggs large
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9-inch pie plate
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Combine the flour and butter in a medium bowl, cutting the butter into the flour with a pastry cutter or your fingertips until the pieces are about pea-sized.
  2. Stir in 3 tablespoons ice water, then add up to 1 tablespoon more, a teaspoon at a time, until the dough holds together when squeezed.
  3. Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
  4. Roll the dough between two sheets of parchment paper into a 12-inch round.
  5. Fit the dough into a 9-inch pie plate, trim and crimp the edges, then refrigerate the shell for 15 minutes.
Make the filling
  1. Whisk the sweetener, cinnamon, ginger, cloves, and salt in a large bowl.
  2. Whisk in the pumpkin, eggs, and evaporated milk until smooth.
Fill and bake
  1. Preheat the oven to 425°F.
  2. Pour the filling into the chilled pie shell and bake for 15 minutes.
  3. Reduce the oven temperature to 350°F and bake for 35 to 45 minutes, until the edges are set, the center still has a slight wobble, and the center registers at least 175°F on an instant-read thermometer.
  4. Cool the pie on a wire rack for 2 hours.
  5. Refrigerate for at least 2 hours before slicing.

Notes

For the smoothest filling, whisk until no streaks remain and use an instant-read thermometer to check the center. Refrigerate covered for 3 to 4 days; freeze yes, wrapped well, for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free flour blend in the crust.