Allulose Pumpkin Pie: The Best Sugar-Free Fall Dessert

Allulose Pumpkin Pie: The Best Sugar-Free Fall Dessert

Pumpkin pie is sacred. Messing with it requires confidence. This recipe has earned its place at three consecutive Thanksgiving tables — nobody knew it was sugar-free until told.

The Crust

• 1.5 cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons allulose
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon

Mix everything. Press firmly and evenly into a 9-inch pie plate, going up the sides. Bake at 350°F for 10 minutes. Set aside.

For a traditional flour crust: Use your standard pie crust recipe and skip the allulose — crusts don't need to be sweet.

The Filling

• 1 can (15 oz) pure pumpkin puree (NOT pie filling)
• 3/4 cup allulose
• 2 large eggs
• 1 cup heavy cream
• 1.5 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Whisk pumpkin, allulose, and spices together.
2. Add eggs one at a time, whisking after each.
3. Stir in cream and vanilla until smooth.
4. Pour into the pre-baked crust.
5. Bake at 325°F (lower than traditional — allulose browns faster) for 50–55 minutes. The center should jiggle slightly when you gently shake the pan — like set Jell-O, not liquid.
6. Cool at room temperature for 2 hours, then refrigerate at least 2 hours more (ideally overnight).

Why This Recipe Works

The spice blend is key. Pumpkin pie is really a spice pie. The pumpkin is the canvas. Getting the spice ratio right matters more than the sweetener.

Heavy cream instead of evaporated milk. Traditional recipes use evaporated milk, which works fine. Heavy cream gives a richer, more luxurious filling. Use what you prefer.

Lower baking temperature. Allulose browns faster, so 325°F prevents the surface from getting too dark while the center cooks through.

The overnight chill. Pumpkin pie improves dramatically after sitting overnight. The flavors meld, the filling firms up, and the slices cut cleanly.

Allulose Whipped Cream

Don't even think about serving pumpkin pie without whipped cream.

• 1 cup heavy cream
• 2 tablespoons powdered allulose
• 1 teaspoon vanilla

Whip to soft peaks (not stiff — pillowy clouds are the goal). Dollop generously on each slice.

Serving Tips

• Cut after full chill. Warm or room-temperature pumpkin pie doesn't slice cleanly. Cold pie gives perfect wedges.
• One pie serves 8–10. Pumpkin pie is rich — smaller slices with generous whipped cream are more satisfying than huge slices.
• Make it a day ahead. This pie tastes BETTER on day two. One less thing to stress about on Thanksgiving.

Nutritional Comparison

| | Traditional Pumpkin Pie | Allulose Version |

|---|---|---|

| Calories (per slice) | 320 | 250 |

| Sugar | 22g | 0g |

| Net carbs | 35g | 8g |

| Fat | 14g | 20g |

| Protein | 5g | 7g |

Storage

• Refrigerator: 5 days, covered
• Freezer: 2 months (wrap tightly). Thaw in fridge overnight.

This is the recipe that proves sugar-free holiday baking has truly arrived. Your family will argue over the last slice — and that's exactly how Thanksgiving should be.