Sugar-Free Pumpkin Pie

Creamy, warmly spiced, and absolutely worthy of pie season… or, apparently, pie-every-week season. 😂 This pumpkin pie has been a favorite in our house for years. Monk fruit keeps the added sugar low, a touch of molasses adds depth, and the pecan crust makes the whole thing sing. This isn't the pie I make when I'm trying to be “good.” It's the pie I actually prefer.

MAKES 1 pie | PREP 10 min | BAKE 60 min

What You’ll Need

• 2 large eggs, beaten

• 1 can (15 oz) pumpkin purée

• ⅔ cup monk fruit sweetener

• ½ cup heavy cream

• 2 tsp pumpkin pie spice

• 1 tsp molasses

• 1 prepared pecan crust

Let’s Make It

1. Preheat.

Preheat oven to 325°F.

2. Mix the filling.

In a large bowl, whisk together the beaten eggs, pumpkin, monk fruit sweetener, heavy cream, pumpkin pie spice, and molasses until smooth and well combined.

3. Fill the crust.

Pour the pumpkin mixture into your prepared pecan crust and smooth the top.

4. Bake.

Bake for approximately 60 minutes, until the edges are set and the center has just a slight jiggle.

5. Cool.

Allow the pie to cool completely before slicing. Refrigerate leftovers—assuming you have any. 😉

Make It Yours

Serve it just as it is, or add a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon or pumpkin pie spice.

And yes, I usually buy the pecan crust. Could I make one from scratch? Absolutely. Do I need to turn every pumpkin pie into a personal achievement challenge? Absolutely not. 😂

Nourish Note

This is exactly what NOURISH means to me: making food you genuinely love in a way that also supports how you want to feel.

I've made this pie for years, and one winter we were eating nearly a pie a week. That probably tells you everything you need to know. It gives me everything I want from pumpkin pie without loading it up with added sugar.

It's not a consolation-prize “healthy dessert.” It's just really good pumpkin pie. ❤️

Eat well. Feel good. Shine on.