A Simple & Guilt-Free Pumpkin Pie
Pumpkin pie has always been a holiday favorite in our home, but over the years, I’ve found ways to make it healthier—without losing that comforting, classic flavor. Whether you’re avoiding gluten, cutting back on sugar, or simply looking for a cleaner version of this seasonal treat, this recipe is for you!
The best part? You can bake it with or without a crust. In fact, my family prefers it without one—we call it Pumpkin Custard, and it disappears just as fast!
Ingredients:
- 1 (15 oz) can of pumpkin
- 3 large eggs
- ¾ cup SweetLeaf Indulge or MonkSweet Plus**
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1/16 teaspoon cloves*
- ½ cup (4 oz) heavy cream
I usually make two pies at once, so I use 1/8 tsp of cloves for a double batch. You can always adjust the spice to your liking—we like ours mild and simple. **SweetLeaf Indulge is a blend of allulose, stevia, and monk fruit. MonkSweet Plus combines erythritol, monk fruit, and stevia. Both work beautifully in this recipe!
Instructions:
- Preheat your oven to 425°F.
- In a mixing bowl, combine all ingredients and mix well until smooth.
- Pour the mixture into a prepared, unbaked pie shell—or skip the crust and pour it straight into a greased pie pan for a custard-style dessert.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for another 40–50 minutes, or until the center is set and a knife comes out clean.
- Allow to cool before serving. Top with fresh whipped cream, sweetened with a touch of SweetLeaf Vanilla Crème Stevia for a perfect finishing touch.
A Note on Crust (or the Lack of It)
We love using a gluten-free almond flour crust, but honestly, my family started leaving the crust behind long before we ever went gluten-free. That’s when I started baking it as a crustless pumpkin pie—and we’ve never looked back. It’s simple, satisfying, and still full of all the fall flavor we love.
💛 Faith, Food & Simplicity
This recipe is just one more way we honor our bodies and our homes by making small, intentional changes. If you’re on a wellness journey and looking to enjoy the holidays without compromising your health, I hope this recipe blesses your table.
With love from my kitchen to yours,
Ladonna
Ladonna
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