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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YOGURT HOME MADE PUMPKIN PIE



YOGURT HOME MADE PUMPKIN PIE

Servings: 8

Prep Time: 15 minutes

Cook Time: 45–55 minutes

Total Time: 1 hr 10 min

Difficulty: Easy

This pie replaces heavy evaporated milk with thick yogurt, giving a silky, custard-smooth filling with a subtle tang that brightens the pumpkin and spices.

Ingredients

For the Pie Filling

For the Crust

Option 1: Classic Pie Crust

Option 2: Homemade Graham Cracker Crust

Instructions

1. Prepare the Crust

If using a homemade graham crust:

  1. Combine crumbs, melted butter, cinnamon, and sugar.

  2. Press firmly into the bottom and sides of a 9-inch pie dish.

  3. Prebake at 350°F (175°C) for 8 minutes.

  4. Cool while preparing the filling.

If using a traditional pie crust:

  • Freeze for 10 minutes, then pre-bake 10 minutes at 375°F (190°C) with pie weights.

  • This prevents soggy crust.

2. Make the Yogurt Pumpkin Filling

In a mixing bowl:

  1. Whisk pumpkin purée with the eggs until smooth.

  2. Add Greek yogurt and whisk again until creamy.

  3. Add granulated sugar, brown sugar, and vanilla.

  4. Stir in cinnamon, ginger, cloves, nutmeg, allspice, and salt.

  5. Mix until fully blended, smooth, and silky.

Tip:
For ultra-smooth filling, whisk vigorously for 1 minute or blend with a hand mixer.

3. Fill the Pie Shell

  • Pour the filling into the cooled or par-baked crust.

  • Gently tap the pie dish on the counter to release any air bubbles.

4. Bake the Pie

  1. Preheat oven to 350°F (175°C).

  2. Bake for 45–55 minutes, or until:

    • The edges are set,

    • The center jiggles slightly like soft custard.

  3. If the crust begins to brown too quickly, tent edges with foil.

Note:
Yogurt-based pumpkin pies tend to set beautifully once fully cooled.

5. Cool Completely

  • Place on a rack and let cool at least 2 hours.

  • The filling will firm up as it cools.

Refrigerate for 4 hours or overnight for the cleanest slices.

Serving Suggestions

Toppings

Perfect Pairings

  • Hot tea, spiced chai, or black coffee

  • Vanilla ice cream

  • Fresh fruit like sliced apples or pears

Tips for the Best Yogurt Pumpkin Pie

  • Use thick Greek yogurt — watery yogurt can make the filling loose.

  • Do not overbake — the center should wobble slightly.

  • Brown sugar makes the flavor deeper and richer.

  • Whole-milk yogurt gives the creamiest texture.

  • Add 1 tbsp cornstarch if you want a firmer, more cheesecake-like texture.

Optional Variations

1. Maple Yogurt Pumpkin Pie

Replace sugar with ½ cup pure maple syrup and reduce yogurt by 2 tablespoons.

2. Pumpkin Pie with Yogurt Swirl

Reserve ¼ cup yogurt and mix with 1 tbsp sugar; swirl into the top before baking.

3. Crustless Yogurt Pumpkin Pie (Low-Calorie)

Bake filling alone in a pie dish; it becomes a light, custard-like dessert.

4. Spicy Kick Version

Add ⅛ teaspoon cayenne or chopped candied ginger.

OTHER RECIPES

INGREDIENTS

INSTRUCTIONS

If using fresh pumpkin, drain in cheesecloth to remove excess liquid.In the bowl of an electric mixer, combine ingredients (other than pie crust).

Pour filling into an 8-inch pie crust.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more). 

The home made pumpkin pie is ready to serve....enjoy it !
cinnamon-pumpkin-cheesecake-pie

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CINNAMON-PUMPKIN CHEESECAKE PIE




CINNAMON-PUMPKIN CHEESECAKE PIE

🍰 CINNAMON-PUMPKIN CHEESECAKE PIE

This pie brings together two beloved classics — creamy cheesecake and pumpkin pie — baked on a buttery crust and filled with the fragrant aroma of cinnamon and nutmeg. It’s a dessert that feels festive, comforting, and luxurious all at once.

🧂 Ingredients

For the Crust:

For the Cheesecake Layer:

  • 225 g (8 oz) cream cheese, softened

  • ¼ cup granulated sugar

  • 1 large egg

  • ½ tsp vanilla extract

For the Pumpkin Layer:

  • 1 cup pumpkin purée (canned or homemade)

  • ¾ cup brown sugar, packed

  • 2 large eggs

  • ½ cup sour cream (or thick Greek yogurt)

  • 1 tsp vanilla extract

  • 1 ½ tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp nutmeg

  • ¼ tsp allspice (optional)

  • ⅛ tsp salt

For Garnish (optional):

🔥 Instructions

1. Prepare the Crust:

  1. Preheat your oven to 175°C (350°F).

  2. In a medium bowl, mix crushed graham crackers, sugar, cinnamon, and melted butter until the texture resembles damp sand.

  3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan.

  4. Bake for 8–10 minutes until lightly golden. Remove from the oven and let it cool slightly while preparing the filling.

2. Make the Cheesecake Layer:

  1. In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy.

  2. Add the egg and vanilla, mixing just until combined — don’t overbeat, or it may crack later.

  3. Spread this cream cheese mixture evenly over the cooled crust. Set aside.

3. Make the Pumpkin Layer:

  1. In another large bowl, whisk together pumpkin purée, brown sugar, eggs, sour cream (or yogurt), and vanilla until smooth.

  2. Stir in cinnamon, ginger, nutmeg, allspice, and salt.

  3. Carefully pour the pumpkin mixture over the cheesecake layer, smoothing the top with a spatula.

4. Bake the Pie:

  1. Bake for 50–60 minutes, or until the center is mostly set but still has a slight wobble.

  2. Turn off the oven, crack the door slightly, and let the pie rest inside for about 15 minutes. This helps prevent cracks.

  3. Remove the pie and allow it to cool completely at room temperature.

  4. Cover and refrigerate for at least 4 hours (preferably overnight) to fully set and allow flavors to meld.

🍯 To Serve:

  1. Before serving, top with whipped cream or pipe a ring of cream cheese frosting around the edges.

  2. Sprinkle with a dash of cinnamon, nutmeg, or a few chopped pecans for a beautiful finish.

  3. Slice with a warm, clean knife for perfect cuts — each bite will reveal the creamy cheesecake layer beneath the spiced pumpkin filling.

💡 Tips for Perfect Results:

  • Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free texture.

  • Don’t Overmix: Overbeating introduces air, which can cause cracks. Mix gently until ingredients are just combined.

  • Baking Method: You can bake this pie in a water bath (bain-marie) for an even silkier texture — just wrap the outside of your pan in foil and place it in a larger pan filled with an inch of hot water.

  • Storage: Keep refrigerated for up to 4–5 days. The flavor deepens beautifully after a day or two!

🧁 Serving Idea:

Serve a slice with a drizzle of caramel sauce and a sprinkle of sea salt for an irresistible sweet-salty twist. It also pairs beautifully with a cup of spiced tea, cappuccino, or mulled cider. 🍂☕

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OTHER RECIPES

INGREDIENT

Filling:
  • 2 (3 oz.) pkg. cream cheese, softened
  • 18 oz. container fresh ricotta cheese
  • 1 (16 oz.) can solid pack plain pumpkin
  • 2 large eggs
  • 1/2 cup light brown sugar, firmly packed
  • 2 tablespoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg

INSTRUCTIONS
Prepare sweet pie crust. 
Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. 
Place in freezer 10 minutes.
Preheat oven to 400°F.
In food processor or blender, process cream cheese and ricotta until well blended and smooth.
Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.
Pour mixture into prepared crust. 
Bake 15 minutes. Reduce oven temperature to 350°F. 
Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.
Cool on wire rack. The homemade pumpkin is ready to serve....enjoy the pie !
pumpkin-pie.

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