Sugarless Pumpkin Pie Filling Recipe
Healthy, Naturally Sweetened, and Perfectly Spiced
Pumpkin pie is a beloved fall classic, but the sugar content can be a concern for those watching their diet or managing blood sugar. This sugarless pumpkin pie filling recipe delivers all the rich, creamy pumpkin flavor without added sugar.
It’s versatile, easy to make, and works perfectly for pies, tarts, parfaits, or even as a wholesome snack on its own.
Why You’ll Love This Sugarless Pumpkin Pie Filling
-
Naturally sweetened with fruit or sugar substitutes
-
Lower in calories and diabetic-friendly
-
Creamy texture without heavy cream or butter
-
Keeps the classic pumpkin pie spices you love
Ingredients
-
2 cups (450 g) canned pumpkin puree (unsweetened, 100% pumpkin)
-
½ cup unsweetened applesauce (adds natural sweetness)
-
½ teaspoon salt
-
1 teaspoon ground cinnamon
-
½ teaspoon ground ginger
-
¼ teaspoon ground nutmeg
-
¼ teaspoon ground cloves
-
3 tablespoons cornstarch or arrowroot powder (to thicken)
-
½ cup unsweetened almond milk or skim milk (optional for creamier texture)
-
2 teaspoons vanilla extract
-
Optional: 2–3 tablespoons sugar substitute (erythritol, monk fruit, or stevia) for extra sweetness)
Step-by-Step Instructions
1. Combine Dry Ingredients
In a medium saucepan, whisk together cornstarch (or arrowroot), salt, and spices.
2. Add Pumpkin and Applesauce
Stir in pumpkin puree and applesauce until smooth.
3. Cook Until Thickened
Place over medium heat. Stir constantly until the mixture thickens and begins to bubble (5–7 minutes).
4. Add Milk and Vanilla
Slowly whisk in milk for a creamier texture. Remove from heat and stir in vanilla extract.
5. Cool & Use
Let filling cool slightly before pouring into a pre-baked pie shell, or refrigerate for parfaits, tarts, or custard-style desserts.
Tips for Best Results
-
Use 100% pumpkin puree, not pumpkin pie mix, for full control of sweetness
-
Whisk constantly while cooking to avoid lumps
-
Adjust spices to taste; add more cinnamon or nutmeg for extra warmth
-
For a richer texture without sugar, fold in a little Greek yogurt after cooking
Variations
-
Sugarless Pumpkin Pie – Bake the filling in a sugar-free or low-carb pie crust
-
Pumpkin Parfaits – Layer cooled filling with sugar-free whipped topping
-
Pumpkin Protein Dessert – Mix in vanilla protein powder for a high-protein option
-
Mini Tarts – Fill small tart shells for portion-controlled desserts
Storage & Shelf Life
-
Store in an airtight container in the refrigerator for up to 5 days
-
Freeze for up to 3 months in freezer-safe containers
-
Reheat gently on the stovetop or microwave before serving
Frequently Asked Questions
Can I use fresh pumpkin?
Yes! Roast and puree fresh pumpkin for best flavor.
Is this recipe suitable for diabetics?
Yes—using a sugar substitute keeps it low in sugar.
Will it thicken without cornstarch?
Arrowroot or tapioca starch works as a substitute. Without a thickener, the texture will be more custard-like.
Can I make it vegan?
Yes—use plant-based milk and a vegan-approved sugar substitute.
Final Thoughts
This Sugarless Pumpkin Pie Filling is a healthier way to enjoy all the warm, comforting flavors of pumpkin pie without the added sugar. It’s versatile, naturally sweetened, and can be used in pies, tarts, or even as a simple fall snack.
Pumpkin Pie Filling Recipe INGREDIENTS :
- 1 c. thawed frozen apple juice concentrate (sugarless),
- 1 3/4 cups pumpkin(not pumpkin pie filling),
- 3 tbsp. butter or margarine, melted and cooled slightly;
- 3 eggs, lightly beaten,
- 1/2 c. evaporated milk,
- 1 tsp. cinnamon,
- 1/2 tsp. ginger,
- 1/4 tsp. nutmeg,
- 1/8 tsp. ground cloves.
Pumpkin Pie Filling Recipe INSTRUCTIONS
Pour apple juice concentrate into a medium size saucepan.
Combine pumpkin, concentrate, butter or margarine, eggs, milk, and spices.
Place pie in preheated 350 degree oven and bake 40 minutes or until pumpkin pie is set in center.
No comments:
Post a Comment