No Sugar No Fat No Cholesterol Pumpkin Pie
Indulge in guilt-free holiday flavors with this No Sugar, No Fat, No Cholesterol Pumpkin Pie—a healthier twist on a seasonal classic! Perfect for those seeking a heart-smart and diabetes-friendly dessert option, this pie combines creamy unsweetened pumpkin puree, silky almond milk, and a touch of stevia for naturally sweetened goodness. Using an egg replacer keeps it entirely cholesterol-free, while warm spices like cinnamon, nutmeg, ginger, and cloves infuse each bite with comforting autumnal aromas. Nestled in a whole-wheat or gluten-free crust, this easy-to-make, plant-based dessert is a crowd-pleaser ready in just over an hour. Whether you're hosting or simply treating yourself, this wholesome pumpkin pie is a delicious way to celebrate without compromising on health or flavor.
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Recipe Information
Ingredients
- 2 cups Pumpkin puree (unsweetened)
- 1 cup Unsweetened almond milk
- 2 tablespoons Egg replacer (equivalent to 2 eggs; prepared according to package instructions)
- 2 tablespoons Stevia or your preferred no-calorie sweetener
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 Pre-made whole-wheat or gluten-free pie crust (fat-free, if available)
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, almond milk, prepared egg replacer, stevia, and vanilla extract. Stir until smooth and well combined.
Add the cinnamon, ginger, nutmeg, and cloves to the mixture. Mix thoroughly to ensure the spices are evenly distributed.
Place the pre-made pie crust into a 9-inch pie pan if it’s not already in one.
Pour the pumpkin mixture into the pie crust and smooth the top with a spatula.
Carefully transfer the pie to the preheated oven. Bake for 50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
For best results, refrigerate the pie for at least 2 hours to allow the flavors to meld together.
Slice and serve chilled or at room temperature.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 17.7 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 621 mg | 48% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
