Allulose-Sweetened Pumpkin Pie
Classic spiced pumpkin pie with an almond-flour crust, sweetened with allulose instead of sugar. About 20 g of carbohydrate per slice, 9 g of it from allulose.
One serving
One serving is ⅛ of a 9-inch pie. Prep 20 min · Cook 1 h 10 min · Rest or chill 4 h.
Steps
Heat the oven to 325°F (165°C) and let it preheat for 15 minutes.
Crust: mix the almond flour, allulose for the crust and salt for the crust, then stir in the melted butter until it looks like wet sand.
Press evenly into a 9-inch pie plate, up the sides. Prick the bottom with a fork.
AI-generated illustrative image. Bake the crust until it looks dry and the edges just start to color, about 10 minutes. Let it cool while you mix the filling.
Filling: whisk the pumpkin purée, evaporated milk, allulose, pumpkin pie spice, vanilla extract and salt until smooth. Taste it and add monk fruit drops if you want it sweeter, then whisk in the eggs and egg yolk.
Pour into the crust. Cover the edges with a foil ring so the almond crust does not burn.
Bake until the edges are set, the center still jiggles slightly and a thermometer in the center reads 165 to 175°F (74 to 79°C), 45 to 60 minutes. Check it after 45 minutes, and tent the top loosely with foil if it darkens first.
AI-generated illustrative image. Cool on a wire rack for about 1 hour, never more than 2 hours, then refrigerate at least 2 hours, until the center no longer jiggles; overnight is best.
On the plate
A dessert, not part of the plate. One slice has about 20 g of carbohydrate.
Nutrition
| Nutrient | Per serving (1/8 of recipe) |
|---|---|
| Calories (kcal) | 196 |
| Total carbohydrate | 20 g |
| Dietary fiber | 3 g |
| Total sugars | 6 g |
| Protein | 8 g |
| Total fat | 14 g |
| Saturated fat | 4 g |
| Sodium | 150 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 120 g | 22.4 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| melted butter Butter, unsalted | 42 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| allulose for the crust Allulose, granulated | 8 g | 8.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| salt for the crust Salt | <1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| pumpkin purée Pumpkin purée, canned, no salt | 425 g | 34.4 g | “Pumpkin, canned, without salt”, USDA SR Legacy, FDC ID 168450 |
| eggs Egg, whole, raw | 100 g | <1 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| egg yolk Egg yolk, raw | 14 g | <1 g | “Egg, yolk, raw, fresh”, USDA SR Legacy, FDC ID 172184 |
| evaporated milk Evaporated milk, nonfat | 240 g | 27.4 g | “Milk, canned, evaporated, nonfat, with added vitamin A and vitamin D”, USDA SR Legacy, FDC ID 170878 |
| allulose Allulose, granulated | 60 g | 60.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| pumpkin pie spice Pumpkin pie spice | 7 g | 4.9 g | “Spices, pumpkin pie spice”, USDA SR Legacy, FDC ID 171332 |
| vanilla extract Vanilla extract | 4 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
| salt Salt | 1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: salt for the crust (); pumpkin pie spice (); vanilla extract (); salt ().
Calculation engine v1.3.0.
Swaps and variations
- No crust
- Bake the filling in a greased pie plate for 40 to 45 minutes, until the center reads 165 to 175°F (74 to 79°C); carbs per serving go down.
- Sweeteners
- Allulose browns faster than sugar; an erythritol blend works too but can feel cooling.
Storage
Refrigerate covered within 2 hours of baking, up to 3 to 4 days, and keep it out of the fridge no more than 2 hours when serving. Freezes well for 1 month.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- Allulose is about 70% as sweet as sugar, so this pie is less sweet than a classic one. Taste the filling before the eggs go in.
- Allulose browns faster than sugar: keep the foil ring on the crust and tent the top if it darkens before the center is done.
- Bake time depends on your pie plate, so go by the thermometer. The count assumes 8 equal slices.
Tested recipes we compared
- Keto Pumpkin Pie · Wholesome Yum. Almond-flour crust and allulose filling baked at 325°F with the edge covered, rated by more than 180 readers
- Keto Pumpkin Pie · All Day I Dream About Food. Crust parbake, and an egg plus a yolk to set the filling
How the ingredients behave
- How to know when your pie is done · America's Test Kitchen. Doneness temperatures for custard and pecan pies
- Baking tips for allulose sweeteners · Splenda. Allulose browns faster than sugar; bake about 25°F lower and tent with foil
- Bolger et al. 2021: D-allulose in cupcakes · University of Reading. Allulose batters brown more and set later than sugar ones
Food safety
- Shell eggs from farm to table · USDA FSIS. Egg dishes cooked to 160°F; storage of baked egg pies
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/allulose-sweetened-pumpkin-pie. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about allulose-sweetened pumpkin pie.
Can you make pumpkin pie without adding sugar?
You can replace the sugar: allulose and a few drops of monk fruit sweeten this one. The pumpkin and evaporated milk still bring natural sugars.
How many carbohydrates are in a slice of this pumpkin pie?
About 20 g per slice, 9 g of it from allulose. The 6 g of sugars come from the evaporated milk and the pumpkin.
Why is my almond flour crust soggy?
Pre-bake it 10 minutes and let it cool before adding the filling.
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