Sugar-Free Classic Pumpkin Pie Slice
Indulge in autumnal bliss with our Sugar-Free Classic Pumpkin Pie Slice, a guilt-free twist on the beloved dessert that’s packed with warm spices and silky pumpkin goodness. Crafted with a buttery almond flour crust and sweetened naturally with sugar substitutes like erythritol or monk fruit, this low-carb pumpkin pie is perfect for those watching their sugar intake or following keto or diabetic-friendly diets. The creamy filling, infused with sugar-free maple syrup, cinnamon, nutmeg, ginger, and cloves, delivers all the cozy flavors of fall without compromise. Ready in just over an hour, this pie is an effortless make-ahead treat that can be enjoyed cold or at room temperature. Elevate your festive table with this wholesome yet indulgent dessert that hits all the right notes of comfort without the sugar crash!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2/3 cup Granulated sugar substitute (like erythritol or monk fruit sweetener)
- 1/4 cup Butter, melted
- 1 large Egg
- 15 ounces Pure pumpkin puree
- 2 large Eggs
- 1 cup Heavy cream
- 1/4 cup Sugar-free maple syrup
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a medium bowl, combine the almond flour and 1/3 cup of the sugar substitute.
Add the melted butter and mix until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, whisk together the pumpkin puree, 2 eggs, heavy cream, sugar-free maple syrup, remaining 1/3 cup sugar substitute, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until well combined.
Pour the pumpkin mixture into the pre-baked crust.
Carefully tap the pie pan on the counter to release any air bubbles.
Bake in the preheated oven for 40 minutes, or until the center is set but still slightly wobbly.
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Slice and serve cold or at room temperature. Enjoy your sugar-free classic pumpkin pie slice!
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 1648 mg | 72% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 20.4 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 502 mg | 39% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1128 mg | 24% | |
*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.
