Delicious Stevia Pumpkin Pie Recipe for Fall Desserts

Attention all pumpkin pie lovers! Have you been trying to find a delicious, guilt-free dessert? Look no further; I have just the recipe for you! I present to you the “Stevia Pumpkin Pie” – a sugar-free, low-carb, and keto-friendly spin on a classic fall favorite.

Made with all-natural ingredients like stevia powder and pumpkin puree, this recipe has all the flavor of a traditional pumpkin pie without the added sugar. Whether you’re avoiding sugar for health reasons or simply looking for a lighter dessert option, this pie is the perfect solution.

Not only is this stevia pumpkin pie delicious, but it’s also incredibly easy to make. With just a few simple steps, you can whip up a pie that will impress your friends and family. Plus, it’s versatile enough to fit various dietary needs as it can be made dairy-free, vegan or gluten-free by using almond flour instead of the traditional baking flour.

So go ahead and indulge in a slice (or two) of this perfect pumpkin pie – guilt-free. This is the best pumpkin pie ever and you won’t want to miss out on it this holiday season.

Why You’ll Love This Recipe

Stevia Pumpkin Pie
Stevia Pumpkin Pie

Pumpkin pie is a timeless classic that has been enjoyed for generations. Unfortunately, traditional pumpkin pie recipes are often loaded with sugar and other unhealthy ingredients. Luckily, this recipe offers a delicious and healthy alternative that you are sure to love.

One of the best things about this recipe is that it is completely sugar-free, making it the perfect dessert option for those with dietary restrictions or health concerns. The use of stevia powder as a sugar substitute allows you to enjoy the taste of pumpkin pie without any guilt.

Additionally, this recipe requires only a handful of simple ingredients and takes just a few minutes to prepare. Even if you’re not an experienced baker, you can easily make this pumpkin pie using the step-by-step instructions provided.

Not only is this pumpkin pie low-carb and sugar-free, but it’s also incredibly delicious. The addition of warm spices like cinnamon, nutmeg, and ginger give it that classic pumpkin pie flavor that we all know and love. Plus, the use of real pumpkin puree ensures that you get all of the health benefits from this nutritious vegetable.

Overall, this recipe is a must-try for anyone looking for a guilt-free yet satisfying dessert option. Whether you’re on a keto diet or simply looking for healthier alternatives to your favorite desserts, you will absolutely love this stevia pumpkin pie recipe.

Ingredient List

 Get ready to indulge in this delicious fall recipe.
Get ready to indulge in this delicious fall recipe.

Before you start preparing your sugar-free pumpkin pie, make sure to have these ingredients in your pantry:

Dry Ingredients

  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup of Stevia powder (or any other sugar substitute)

Wet Ingredients

  • 2 large eggs
  • 1 15 oz. can of pumpkin puree (not pumpkin pie filling)
  • 2/3 cup of half-and-half or heavy cream
  • 1 tablespoon of tapioca starch (or cornstarch)
  • 2 teaspoons of artificial vanilla extract

Pie Crust (Optional)

If you want to add crust to your pumpkin pie, you will need:

  • 1 ¾ cups of almond flour (or all-purpose flour if not following a low-carb diet)
  • ¼ cup + 2 tablespoons of melted butter or dairy-free butter substitute
  • 1/3 cup Stevia powder or granulated sugar if following a conventional recipe


For the pumpkin spice mix, include:

  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Since this sugar-free pumpkin pie is ideal for desserts and snack occasions, people with dietary restrictions such as carb counting, vegan, gluten-free or keto followers can indulge in this tasty treat without worry.

The Recipe How-To

 This Stevia Pumpkin Pie is a lighter and healthier version of a classic dessert.
This Stevia Pumpkin Pie is a lighter and healthier version of a classic dessert.

Now that we have gathered our ingredients, it’s time to start making the stevia pumpkin pie! Preheat your oven to 425°F/218°C.

Making the Filling

In a large mixing bowl, whisk together 2 large eggs until they are beaten. Then, add in 1 can (15 oz) of pumpkin puree, ½ cup of half-and-half, 1 teaspoon of vanilla extract, 2 teaspoons of pumpkin pie spice (consisting of cinnamon, ginger, and nutmeg), and a ½ teaspoon of salt. Mix these ingredients with an electric mixer until they are well blended.

Once the ingredients are mixed, gradually add in ½ cup of stevia powder, stirring constantly until the mixture is smooth.

Preparing the Pie Crust

For this recipe, you can use either a pre-made crust or make your own. For a homemade pie crust, mix 1 ½ cups of all-purpose flour, 1 tablespoon of granulated sugar or sugar substitute, and a pinch of salt in a mixing bowl. Add in 6 tablespoons of chilled unsalted butter, cut into pieces, and use a pastry blender to mix until the mixture looks like coarse meal.

After that, add in up to 5 tablespoons of ice water gradually while mixing with your hands until a dough forms. Mold the dough into a flat disc shape and wrap it with clear plastic wrap. Chill for at least 30 minutes before rolling it out according to your desired thickness.

Baking the Pie

When you are ready, transfer the pie crust into a greased pie pan (9 inches/23 cm) by lightly pressing the dough into all corners and trimming excess dough. Pour in the pumpkin pie filling until everything is evenly distributed.

Place the pie in the preheated oven and bake for 20 minutes. After that, reduce the temperature to 350°F/177°C and continue baking for another 50 minutes or until a knife blade inserted near its center comes out clean.

Allow cooling down before serving!

Substitutions and Variations

 Can you smell the aromas of cinnamon, nutmeg, and cloves?
Can you smell the aromas of cinnamon, nutmeg, and cloves?

If you want to switch things up or adjust the recipe to better fit your dietary preferences, there are plenty of substitutions and variations you can try!

For a keto-friendly version of this pumpkin pie recipe, use almond flour for the pie crust and substitute heavy cream with half-and-half. Instead of using sugar, use stevia powder in the filling mixture. Once baked, top the pie with whipped cream sweetened with stevia as well. This will cut down on carbs and offer a delicious low-carb option for dessert.

If you’re lactose intolerant or following a dairy-free diet, consider using coconut cream or a non-dairy milk alternative in place of evaporated milk, heavy cream or half-and-half. You may also want to use tapioca starch instead of cornstarch as a thickening agent.

For a crustless pumpkin pie option, simply skip making the pie crust altogether and pour the pie filling mixture directly into your greased pie dish before baking.

If you love pumpkin spice but don’t feel like indulging in a full pie, try making pumpkin pudding instead! Mix pumpkin puree with spices like cinnamon, ginger, nutmeg and a sugar substitute like stevia or Splenda. Then blend in 1-2 tablespoons of cornstarch and heat the mixture on medium-low heat until it thickens into pudding consistency.

Lastly, if you’re vegan or gluten-free, make sure to choose vegan or gluten-free pie crust options that will work best for you. Use alternatives such as almond flour or coconut oil to attain the desired texture.

Whatever substitutions you choose to make for this recipe it’s safe to say that there’s always room for experimentation!

Serving and Pairing

 Say goodbye to sweeteners with empty calories and hello to natural stevia.
Say goodbye to sweeteners with empty calories and hello to natural stevia.

Now that you’ve made this delicious and sugar-free pumpkin pie recipe, it’s time to serve it up! This pie is perfect for any occasion, whether it’s a holiday gathering or a simple weeknight dessert. It’s low carb and free of refined sugars, making it a great option for those on special diets or trying to maintain a healthy lifestyle.

To serve this pumpkin pie, I recommend cutting it into eight equal slices with a sharp knife. Each slice will be about 2-3 inches in width and the perfect serving size for one person. If you’re feeling extra indulgent, you can add a dollop of whipped cream on top of each slice or some low-carb ice cream on the side.

When it comes to pairing this pumpkin pie with beverages, there are several options to choose from. If you’re serving it as a dessert after a big holiday meal, coffee or tea would be the perfect pairings. The warm and comforting flavors of pumpkin pie are complemented by the warm and comforting flavors of hot drinks.

For a more indulgent option, try pairing this pie with some hot cocoa or even a glass of red wine. The sweetness and spiced notes of the pumpkin pie will balance nicely with the richness and depth of these drinks.

Overall, this sugar-free pumpkin pie recipe is sure to satisfy your sweet tooth without ruining your healthy eating habits. Whether you serve it as a dessert after dinner or enjoy it as an afternoon snack, there’s no denying that this is one of the best pumpkin pie recipes out there!

Make-Ahead, Storing and Reheating

 The crust is flaky, buttery, and melts in your mouth.
The crust is flaky, buttery, and melts in your mouth.

Once your sugar-free pumpkin pie made with stevia is ready, you may want to know how to store it properly to ensure the best possible taste and texture. Luckily, this pumpkin pie recipe is perfect for those who want to plan ahead or make the most of leftovers.

You can make this pie a day before serving and refrigerate it overnight. Simply allow it to cool down completely on a wire rack before wrapping it loosely in plastic wrap or foil, making sure not to press the wrap against the surface of the pie filling. Then place it in the refrigerator, where it should keep for up to three days.

If you want to save even more time, you can opt to make just the pumpkin pie filling ahead of time, refrigerate it in an airtight container, and then add it to the unbaked crust when ready to bake. You can also freeze unbaked or baked pies for up to 2 months. To freeze an unbaked pie, wrap it securely in a double layer of plastic wrap and aluminum foil before placing it in the freezer.

When reheating your leftover pumpkin pie slices, you have two options. The first is using a microwave: simply reheat each slice on low power (30%) for about 20-30 seconds at a time until warm (Note: Some pies may require more time depending on your microwave). The second option is baking the slices in the oven: preheat your oven to 350°F (175°C), place sliced pieces on a baking sheet lined with parchment paper, and bake for 5-10 minutes until warm.

By following these simple storing and reheating guidelines, you can rest assured that every slice of your keto low-carb Stevia Pumpkin Pie will be as deliciously enjoyable as when you first tasted it fresh out of the oven!

Tips for Perfect Results

 The filling is creamy, flavorful, and has the perfect balance of sweetness.
The filling is creamy, flavorful, and has the perfect balance of sweetness.

To ensure that your Stevia Pumpkin Pie comes out perfectly every time, here are some tips to help you along the way:

1. Use quality ingredients: Starting with fresh and high-quality ingredients can make all the difference when it comes to the final taste and texture of your pumpkin pie.

2. Use a pre-made crust: If you’re short on time or don’t have much experience making pie crusts, consider using a pre-made crust. This will save you time and still yield delicious results.

3. Add the eggs last: When mixing the pumpkin puree, spices, and other ingredients, be sure to add the eggs last. This will help prevent overbeating and will result in a smooth filling.

4. Don’t overmix: Overmixing can cause the filling to become too dense and heavy. Mix until everything is just combined, and avoid overdoing it.

5. Use a water bath: A water bath can help distribute heat evenly throughout the pie, preventing cracks from forming on the surface of the filling.

6. Let it cool before slicing: Allowing your pie to cool completely before slicing will make for cleaner slices and will help hold together better.

7. Store properly: To store your Stevia Pumpkin Pie, wrap it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days.

By following these helpful tips, you’ll be well on your way to baking the perfect sugar-free pumpkin pie that’s sure to impress your guests!


As you venture to bake this Sugar-Free Stevia Pumpkin Pie, you might face some uncertainties and doubts regarding the recipe. Don’t worry; it’s normal! Common questions range from ingredient substitution to the shelf life of stored pies et cetera. Here are some frequently asked questions and their respective answers to help clear any confusion and guarantee a successful baking experience.

Is pumpkin pie good for diabetics?

When it comes to pumpkin, it is important to keep in mind its glycemic index (GI) and glycemic load (GL). Although pumpkin has a high GI of 75, its low GL of 3 (7) should not cause a significant impact on your blood sugar levels as long as you consume it in moderate portions.

How can I thicken my pumpkin pie without cornstarch?

If you are out of cornstarch while baking a pie, don’t worry! All-purpose flour or tapioca starch can be used as a substitute. For every tablespoon of cornstarch needed in the recipe, you’ll want to use two tablespoons of flour or tapioca starch. This will help thicken the filling of your pie just as effectively. So, feel free to use what you have on hand in your pantry.

How many carbs does sugar free pumpkin pie have?

The Kroger No Sugar Added Pumpkin Pie serving of 0.17 pie has a total of 40 grams of carbohydrates, 39 grams of net carbs, 12 grams of fat, 4 grams of protein, and 240 calories.

Can you use half and half instead of evaporated milk in pumpkin pie?

When making a pie recipe that calls for evaporated milk, you have some options if you don’t have it on hand. Instead, you can use a mixture of cream and half and half or exclusively one or the other. Another alternative is to use any type of milk, but to include cornstarch along with the sugar and spices to improve the pie’s overall structure.

Bottom Line

In conclusion, the Stevia Pumpkin Pie Recipe is more than just a delicious and healthy dessert option. It’s a great way to enjoy the taste and scent of fall, without the guilt that comes with indulging in traditional sugar-filled pies. With simple substitutions and variations, this recipe can be tailored to accommodate different dietary requirements, making it a versatile dish for any occasion.

Whether you’re looking for a low-carb, gluten-free or vegan option, this recipe has got you covered. So why not give it a try the next time you’re hosting friends or family for dinner? Your guests will surely love it, and you’ll feel good knowing that you’re treating them to a perfectly balanced pumpkin pie that won’t compromise their health.

Overall, this recipe offers a great alternative to traditional pumpkin pies that tend to be loaded with sugar and calories. With its unique blend of pumpkin puree, spices and Stevia powder, it’s no wonder that this recipe has earned its place as one of the best pumpkin pies ever made. So go ahead and give it a try – we guarantee that you won’t be disappointed!

Stevia Pumpkin Pie

Stevia Pumpkin Pie Recipe

Pumpkin Pie sweetened with stevia
4.34 from 3 votes
Prep Time 15 mins
Cook Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 1 pie
Calories 187.5 kcal


  • 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


  • 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.

Your Own Notes


Serving: 84gCalories: 187.5kcalCarbohydrates: 16.5gProtein: 4.3gFat: 11.7gSaturated Fat: 3.1gCholesterol: 70.5mgSodium: 276.6mgFiber: 1.5gSugar: 0.7g
Keyword < 4 Hours, Dessert, Pie, Pumpkin, Vegetable
Tried this recipe?Let us know how it was!

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