Stevia Pumpkin Pie Recipes

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SUGAR FREE PUMPKIN PIE



Sugar Free Pumpkin Pie image

Make your pumpkin pie without all of the added sugar with this delicious recipe for Sugar Free Pumpkin Pie. Great for holiday baking!

Provided by Sugar Free Diva

Categories     Dessert     holidays     thanksgiving

Time 45m

Number Of Ingredients 6

1/2 cup Splenda
1 1/2 tsp Pumpkin Pie Spice
2 Eggs (Whipped)
1 1/2 cup Pumpkin Puree
1 cup Half and Half
1 tsp Vanilla Extract

Steps:

  • Preheat your oven to 350. If using a pie crust, please have this already made and ready to go.
  • In a mixing bowl, blend together the sugar alternative, pumpkin spice, egg and pumpkin puree. Then Stir in the half an half and vanilla extract.
  • Pour this into your pie crust and bake for bake for 25-30 minutes. Tip: place a cookie sheet in the oven before you preheat it. Baking this pie on a baking sheet will help keep the crust from getting soggy.

Nutrition Facts : Calories 41 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 16 mg, ServingSize 1 serving

CREAMY KETO PUMPKIN PIE



Creamy Keto Pumpkin Pie image

This crustless keto pumpkin pie is a creamy, delicious alternative to the classic recipe. Only 120 calories and 5g net carbs per slice!

Provided by Vered DeLeeuw

Categories     Dessert

Time 4h55m

Number Of Ingredients 8

1 teaspoon coconut oil (for the pan)
3 large eggs
1 (15 oz can) pure pumpkin puree, (unsweetened)
1 ½ teaspoons stevia glycerite ((equals ½ cup sugar))
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
1 cup canned coconut milk (full-fat, unsweetened)
2 tablespoons coconut flour ((14 grams))

Steps:

  • Preheat your oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
  • In a large bowl, using a hand whisk, lightly whisk the eggs. Add the pumpkin, stevia, pumpkin pie spice and vanilla, and whisk until well incorporated.
  • Shake the coconut milk can well. Open the can, and stir it thoroughly. Now measure 1 cup (making sure again it's smooth and free of lumps) and add it to the pumpkin mixture, whisking to combine. Then whisk in the coconut flour.
  • Using a rubber spatula, transfer the mixture to the prepared pie plate. Bake the pie until the center appears set (with just the slightest jiggle) and a toothpick inserted in it comes out just a little moist, but free of batter. In my oven, this takes about 40-45 minutes.
  • Cool the pie for 2 hours on a cooling rack, then cover the pan with plastic wrap and refrigerate the pie for at least 2 more hours before slicing and serving.
  • When ready to slice the keto crustless pumpkin pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up. The pie is fragile, so take care when you slice it and especially when you lift the slices up from the pan.

Nutrition Facts : ServingSize 1 slice, Calories 117 kcal, Carbohydrate 7 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 41 mg, Fiber 2 g, Sugar 4 g

LOW CARB SUGAR-FREE PUMPKIN PIE



Low Carb Sugar-Free Pumpkin Pie image

Provided by Brenda Bennett | Sugar-Free Mom

Categories     Dessert

Time 1h5m

Number Of Ingredients 8

my low carb coconut flour pie crust recipe
4 eggs
1/2 cup heavy cream (or coconut cream for dairy free)
15 ounces pumpkin puree
1/3 cup Swerve brown sugar sweetener (or Sukrin )
1 tsp vanilla or pumpkin spice liquid stevia
2 tsp pumpkin pie spice
1 tsp maple extract

Steps:

  • Prepare your pie crust and let cool while you make the filling.
  • Preheat oven to 350 degrees F.
  • Mix all ingredients together in a large bowl and stir until well combined.
  • Pour filling into pie crust. Place pie onto a baking sheet for easy removal from oven.
  • Cover crust edges before baking or they will burn.
  • Bake 40-50 minutes or until set.
  • Cool 30 minutes then refrigerate.
  • Add some sugar-free whipped cream and enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 196 kcal, Carbohydrate 8 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 101 mg, Sodium 168 mg, Fiber 4 g, Sugar 1 g

KETO PUMPKIN PIE



Keto Pumpkin Pie image

Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.

Provided by Linda Nofsinger

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h30m

Yield 8

Number Of Ingredients 12

2 tablespoons butter, melted
½ cup finely chopped pecans
½ cup stevia sugar substitute (such as Truvia®)
½ teaspoon ground cinnamon
1 pinch salt
1 (15 ounce) can pumpkin puree
4 large eggs
¾ cup granular sucralose sweetener (such as Splenda®)
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
  • Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
  • Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
  • Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 138.7 calories, Carbohydrate 15.2 g, Cholesterol 100.6 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 203.5 mg, Sugar 2.3 g

SUGAR-FREE PUMPKIN PIE



Sugar-Free Pumpkin Pie image

No one will miss the sugar in this recipe for sugar-free pumpkin pie. Serve it at Thanksgiving or anytime you're craving the fall dessert.

Provided by Carroll Pellegrinelli

Categories     Dessert     Pie

Time 1h10m

Number Of Ingredients 10

9-inch pie pastry
16-ounce canned pumpkin
12-ounce can evaporated milk
3 eggs
3/4 cup artificial sweetener
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Steps:

  • Gather the ingredients. Preheat the oven to 425 F.
  • Beat the pumpkin, evaporated milk, and eggs in a medium bowl using a hand mixer.
  • Add the sweetener, cinnamon, ginger, nutmeg, salt, and cloves and stir to mix.
  • Pour the filling into an uncooked 9-inch pie crust.
  • Bake for 15 minutes. Reduce the heat to 350 F and bake for 40 minutes or until a knife inserted near the center comes out clean.
  • Cool completely on a wire rack.
  • Serve with sugar-free, freshly made whipped cream, if desired.

Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Cholesterol 83 mg, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, Sodium 325 mg, Sugar 8 g, Fat 17 g, ServingSize One 9-inch Pie (8 servings), UnsaturatedFat 0 g

STEVIA PUMPKIN PIE



Stevia Pumpkin Pie image

Make and share this Stevia Pumpkin Pie recipe from Food.com.

Provided by havent the slightest

Categories     Pie

Time 1h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

1 unbaked 9-inch pie crust
1/2 teaspoon stevia powder (or to taste)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 eggs
1 3/4 cups pumpkin puree
1 cup low-fat evaporated milk

Steps:

  • In a large bowl, whisk eggs and pumpkin purée together. Add rest of the dried ingredients and whisk together while slowly pouring in the evaporated milk.
  • Pour mixture into pie crust.
  • Bake in oven for 20 minutes on 390°F (200°), then reduce oven to 350°F (180°C) and bake for another 45-60 minutes until inserted toothpick comes out clean.
  • Store in refrigerator overnight.

Nutrition Facts : Calories 187.5, Fat 11.7, SaturatedFat 3.1, Cholesterol 70.5, Sodium 276.6, Carbohydrate 16.5, Fiber 1.5, Sugar 0.7, Protein 4.3

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