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.

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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.

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Ingredients

Crust (Low-Sugar Option)

• 1 unbaked 9-inch pie crust
  (regular, whole-wheat, or almond-flour crust)

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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

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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.

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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.

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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.

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Step 4: Cool

• Cool on rack for 2 hours before slicing

• Chill for best texture and flavor

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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

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Variations

🥧 Crustless Pumpkin Pie with Equal®

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

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🥥 Dairy-Free Pumpkin Pie

Use unsweetened coconut milk or almond milk.

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🍁 Pumpkin Spice Boost

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

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Toppings (Sugar-Free)

• Sugar-free whipped cream

• Cinnamon dusting

• Chopped toasted pecans

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Storage & Make-Ahead

• Refrigerate up to 4 days

• Freeze up to 2 months

• Best flavor after chilling overnight

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Nutrition Highlights (Approx.)

• Up to 40% fewer calories

• Zero added sugar

• Lower glycemic impact

• Diabetic-friendly when portion-controlled

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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.

VIDEO:

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.

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Ingredients

For the Pie Filling

• 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie mix)

• 1 cup plain Greek yogurt (whole-milk for richest texture)

• 2 large eggs

• ½ cup granulated sugar

• ¼ cup brown sugar (adds depth and caramel notes)

• 1 tsp vanilla extract

• 1 ½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ¼ tsp ground nutmeg

• ¼ tsp allspice (optional but great)

• ¼ tsp salt

For the Crust

Option 1: Classic Pie Crust

• 1 unbaked 9-inch pie shell

Option 2: Homemade Graham Cracker Crust

• 1 ½ cups graham cracker crumbs

• 6 tbsp melted butter

• 3 tbsp sugar

• Pinch of cinnamon

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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.

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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.

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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.

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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.

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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.

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Serving Suggestions

Toppings

• Whipped cream

• Vanilla yogurt dollop

• Toasted pecans or walnuts

• A drizzle of maple syrup

• Cinnamon dusting

Perfect Pairings

• Hot tea, spiced chai, or black coffee

• Vanilla ice cream

• Fresh fruit like sliced apples or pears

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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.

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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

• 3 beaten eggs
• 2 cups cooked pumpkin
• 1-1/2 cups plain kefir or yogurt
• 3/4 cup maple syrup
• 2 tablespoons Myer's dark rum
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla
• pinch of salt
• 1 pie crust (bottom)

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

VIDEO: