PUMPKIN PIE WITH EQUAL


PUMPKIN PIE WITH EQUAL

Enjoy all the rich, creamy flavor of traditional pumpkin pie—without added sugar. This Pumpkin Pie with Equal® recipe is perfect for diabetics, low-sugar lifestyles, and anyone looking to cut calories while keeping that classic holiday taste.

Why Use Equal® in Pumpkin Pie?

  • Zero added sugar

  • Diabetic-friendly

  • Bakes smoothly without bitterness

  • Maintains classic pumpkin spice flavor

  • Reduces calories significantly

✔ Best results are achieved using Equal® Granulated or Equal® Spoonful.

Ingredients

Crust (Low-Sugar Option)

Pumpkin Pie Filling (Sugar-Free)

  • 2 cups pumpkin purée (not pumpkin pie filling)

  • ¾ cup Equal® Granulated (or equivalent sweetness)

  • 2 large eggs

  • 1 cup evaporated milk (or heavy cream for richer texture)

  • 1 tbsp melted butter (optional)

  • 1 tsp vanilla extract

  • 1 ½ tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • ½ tsp salt

How to Make Pumpkin Pie with Equal®

Step 1: Preheat & Prepare

  • Preheat oven to 425°F (220°C)

  • Place pie crust into a 9-inch pie plate; crimp edges.

Step 2: Mix the Filling

  1. In a large bowl, whisk pumpkin purée and Equal® until smooth.

  2. Add eggs and whisk gently.

  3. Stir in evaporated milk, vanilla, butter, salt, and spices.

  4. Mix until creamy—avoid over-beating.

Step 3: Bake

  1. Pour filling into unbaked crust.

  2. Bake at 425°F for 15 minutes.

  3. Reduce heat to 350°F (175°C) and bake 40–45 minutes.

  4. Pie is done when edges are set and center jiggles slightly.

Step 4: Cool

  • Cool on rack for 2 hours before slicing

  • Chill for best texture and flavor

Pro Tips for Best Results

  • ✔ Use Equal® Granulated for best baking stability

  • ✔ Do not overbake—sweeteners brown less than sugar

  • ✔ Chill overnight for cleaner slices

  • ✔ Add 1 tbsp cornstarch if using heavy cream for extra firmness

Variations

🥧 Crustless Pumpkin Pie with Equal®

Skip the crust and bake filling in a greased pie dish at 350°F for 50 minutes.

🥥 Dairy-Free Pumpkin Pie

Use unsweetened coconut milk or almond milk.

🍁 Pumpkin Spice Boost

Add ½ tsp pumpkin pie spice or a pinch of cardamom.

Toppings (Sugar-Free)

Storage & Make-Ahead

  • Refrigerate up to 4 days

  • Freeze up to 2 months

  • Best flavor after chilling overnight

Nutrition Highlights (Approx.)

  • Up to 40% fewer calories

  • Zero added sugar

  • Lower glycemic impact

  • Diabetic-friendly when portion-controlled

Final Thoughts

This Pumpkin Pie with Equal® proves you don’t need sugar to enjoy a rich, holiday-worthy dessert. Smooth, perfectly spiced, and easy to prepare, it’s a smart choice for anyone watching sugar intake—without sacrificing tradition.

OTHER RECIPES


36% calorie reduction from traditional recipe.

INGREDIENTS
  • Pie Pastry for single crust 9-inch pie
  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated fat free milk
  • 3 eggs
  • 3/4 cup Equal® Spoonful*
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

INSTRUCTIONS
 Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. 
Ease pastry into pan; trim and flute edge.

Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. 
Pour into pastry shell. Bake in preheated 400°F oven 35 to 40 minutes or until knife inserted near center comes out clean. 
Cool on wire rack.
Makes 8 servings.

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