Pumpkin Pie is arguably the most popular pie for Thanksgiving and or the Christmas Holidays! Try swapping out the sugar with our Classic Monk Fruit and Allulose Sweetener for a reduced sugar pie to serve this year.
Best Homemade Pumpkin Pie Recipe
Rated 5.0 stars by 2 users
Category
Dessert
Cuisine
American
Author:
Alexis Ralph
Prep Time
15 minutes
Cook Time
60 minutes
We can probably all agree that Pumpkin Pie is the most iconic of Thanksgiving and Christmas holiday desserts. The best thing about using Lakanto Monkfruit Sweetener as a natural sugar replacement is that you and your guests will never know there is no sugar in the pie! The sweetener tastes and acts just like sugar.
We kept the recipe easy by using a pre made crust, but you can also make your own if you prefer!
Ingredients
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1 9-inch deep dish pie crust
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¾ cup Classic Monkfruit & Allulose Sweetener
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1 teaspoon ground cinnamon
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½ teaspoon salt
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½ teaspoon ground ginger
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½ teaspoon ground cloves
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2 large eggs
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15 oz canned pumpkin puree (Our favorite - Libby’s 100% Pumpkin Puree)
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12 oz can evaporated milk
Directions
Instructions
Preheat oven to 425 degrees
In a large bowl, beat the eggs and pumpkin together.
In a separate bowl, combine all dry ingredients together. Sugar, cinnamon, salt, ginger and cloves.
Pour your dry ingredients into the pumpkin mixture and slowly stir in the evaporated milk.
Pour the mixture into the unbaked pie shell.
Bake at 425 degrees for 15 minutes.
Reduce temperature to 350 degrees and bake for 40-50 minutes longer, or until the pie is set. *A sharp knife inserted in the center should come out clean. The pie will continue to set up as it cools.
Let pie cool completely on a wire cooling rack.
Dig in and enjoy!
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