This Allulose and Date Sweetened Pumpkin Pie Filling is a delicious way to enjoy the pumpkin you love with less sugar, less fat! 1/8 of the filling is just 100 cal and has 3g protein, 3g fiber.  As for the crust, I love preparing a traditional pie crust. But if you prefer to keep it lower in fat, check my recipe (for the crust) for my No-Sugar-Added Harvest Pie.

I’m fond of Fall baking. And with October in tow, I got started with the pumpkin puree! The first test, I made with a basic pie crust recipe and my own, lower fat, less sugar version of Libby’s pumpkin pie. Since I had Keystone Pantry Allulose, I use that as a replacement for the sugar and just added a Tbsp date syrup for richer flavor. I’ve noticed that date syrup has a sort of Molasses appeal but much milder. So if I mix it into white sugar or a white sugar replacement, it will taste like brown sugar. And that is what I desired for this blend. With plenty of spice to make it nice, I think this pumpkin pie filling came out great.

Just in case you were wondering, Allulose is a rare found of natural sugar found in small quantities in dates, figs, raisin and wheat. A low calorie natural sweetener, it has 95% fewer calories than sugar. It has a low Glycemic Index and, because the body doesn’t recognize it as a source of carbohydrate, it has Zero Net Carbs!

Here’s my Recipe!

Allulose Sweetened Pumpkin Pie Filling

Allulose Sweetened Pumpkin Pie Filling

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Prep Time 7 minutes mins

Cook Time 40 minutes mins

Total Time 47 minutes mins

Servings 8 slices

Calories 100 kcal

Ingredients

  

• 1 can pumpkin puree
• 2 Tbsp heavy cream
• 2 Tbsp Labne or Skyr or Sour Cream
• 1/2 cup almond milk
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger grated (or ginger juice)
• 2 Tbsp Allulose Sweetener I used KeystonePantry
• 1 Tbsp Date Syrup or Maple syrup
• 1 pinch Celtic salt
• 1 egg

Instructions

 

• Preheat oven to 375ºF.
• Pre-bake pie crust for 12-15 minutes until edges start to golden.
• Remove from oven, set aside.
• In a bowl, mix pumpkin, heavy cream, Labne, and almond milk together until creamy and smooth - no lumps.
• Add cinnamon, nutmeg and ginger.
• Mix in Allulose, date syrup and sea salt. Then add egg and stir until well combined.
• Heat pumpkin mixture over stove for about 5 minutes.
• Let cool.
• Poor into pie crust and bake for 25 minutes or until pumpkin has set.

I did 2 trials, one of which my girls assisted. The pie above, I made, mostly for the consistency of the filling. And honestly, I can enjoy the filling on its own as shown in the ramekin (above). The Pie in the header was made by my girls, whom I’ve affectionately dubbed #twinsinthekitchen. They had such fun molding the dough just-so into the mini pie dish – so it would be thick and decorative just like their favorite bakery pie. I assisted, but they did most of the work. Creating my second trial of this low sugar, low-fat Allulose sweetened Pumpkin Pie. And of course, ate it all it!! 🙂