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Sugar free pumpkin pie with the stevia sweetener

There are many other recipes for cakes and pies on this site, but sugar free pumpkin pie is definitely one of the easiest ones to make. It only calls for a handful of ingredients, and there’s not a lot that can go wrong. Before you know it, you’ll have a great stevia pumpkin pie to woo your family and friends with at Thanksgiving or Christmas.


You do have a couple of options: the absolute easiest way to go about it, is to use canned pumpkin purée. The way we recommend it, however, is to use fresh pumpkin pulp in your recipe. 

Sure, it takes a bit more work, but since you’re using fresh ingredients, the taste of your pumpkin pie will be a lot richer.

Remember to use a special “pie pumpkin” for your recipes. They are different from the Halloween pumpkins you use for decoration (they are smaller). 

To get the pulp, cut the pie pumpkin in half (or into quarters, see picture) and scrape the insides to remove the seeds and the somewhat darker interior.

sugar free pumpkin piePlace the pumpkin upside down in a small layer of water on a baking dish and bake it on 350°F (200°C) for anywhere around 45-75 minutes, depending on the size and type of pumpkin. You will know it’s ready when the insides of the pumpkin become soft.

Remove the rind from the pumpkin and mince the pulp. Leave the purée standing for about half an hour before removing any excess water, or alternatively, wrap it in cheesecloth and let it dry out over night. The rest of your sugar free pumpkin pie recipe should be fairly straightforward, so let’s have a look at it!

Got great ideas for delicious recipes, but don’t know where to share them? You can do this in just a few clicks via the stevia recipes page. Who knows, your idea might end up on one of our recipe pages! Good luck!

Recipes for sugar free pumpkin pie with stevia

Sugar free pumpkin pie with stevia   

  • 1 ready to bake pie crust (9”)   
  • 1 teaspoon white stevia powder   
  • 1 teaspoon cinnamon   
  • 1/2 teaspoon ginger   
  • 1/4 teaspoon ground cloves   
  • dash of nutmeg   
  • 1/2 teaspoon salt   
  • 2 eggs   
  • 1 lb (450gr) pumpkin purée   
  • 8 oz (250ml) 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.


Squash/Pumpkin pudding pie with stevia (recipe courtesy of Rachel Albert)squash pumpkin pudding pie with stevia10

  • 3 cups baked or simmered winter squash, scooped from the skin and mashed: butternut, buttercup, sweet dumpling, delicata, kabocha, sweet mama or Hokkaido
  • 3/4 cup blended, preservative-free (full fat, not lite) unsweetened, coconut milk   
  • 1/4 cup honey; additional 1 or 2 tablespoons as needed   
  • 3 whole eggs or 6 egg whites   
  • 1 1/2 tablespoons arrowroot powder   
  • 2 teaspoons apple pie spice or pumpkin pie spice  
  • 1 1/2 teaspoons pure vanilla extract or natural vanilla flavoring or maple extract or flavoring
  • 1/4 teaspoon finely ground, unrefined sea salt
  • ¼ to ½ teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed) 
  • 1 recipe (1 to 1 1/2 quarts) Vanilla Ice Dream, optional


Preheat oven to 350˚ F. Purée all of the ingredients in a blender, Vita-Mix, food processor, or food mill, or in a bowl with an electric mixer. If using a blender or small processor, blend in 2 batches, then combine in a bowl. Mixture should be thick. If too stiff to blend, add 1/4 cup water and blend again. For a sweeter taste, add 1/4 teaspoon additional stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed. Note: Pie will become sweeter and more concentrated as it bakes. Pour into an oiled 10-inch deep-dish pie plate. Smooth with a spatula. Bake in the center of the oven until firm, slightly golden, and dry around the edges, about 60 minutes. Allow pie to cool for ½ hour. Refrigerate until completely cool and firm, several hours or overnight, before serving. Cut into 8 slices and serve. Use within 4 days.


* Replace 1/4 cup honey with 1/4 cup + 2 tablespoons pure maple syrup. For a sweeter taste, add an additional 1/4 teaspoon stevia and/or 1 tablespoon maple syrup. Blend, taste, and repeat if needed. Add another 2 teaspoons arrowroot in step #2.
* For a gingery flavor, replace pie spice with 1 1/2 tablespoons peeled and finely grated fresh gingerroot plus 1/2 teaspoon dried ground ginger (powder). If desired, add the finely grated zest of 1 fresh orange or tangerine.


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