Sugar-free No-bake Pumpkin Pie Recipe and Variations

I mentioned to my spouse I was putting favorite family pie recipes on my blog to help people plan Thanksgiving day desserts.  Because so many people we know are on low-carb, sugar-free, or Keto diets for health reasons, it was suggested that I provide some of those alternatives too.  Below is my husband's number one choice for sugar-free pumpkin pie, as well as some variations he has tried out using it as his base recipe.  If you want another healthy option for the holidays, consider Simple Sugar-free Pecan Pie or Gluten-free Pecan Cookies (this one is not sugar-free).

Or if you are looking for a semi-sugar-free cheesecake, try this individual-serving mini from Weight Watchers and make it with Splenda brown sugar. There will still be a small amount of sugar per serving because of the not-so-sweet cookies.  To make the WW cheesecakes even easier and tastier, just put a crisp ginger snap in the bottom of cake liners and skip making a crust using the top 3 ingredients, which is how we do it! 

Variations:  (1) To make the recipe more low-carb we create an almond crust to use instead of a graham cracker crust. 
(2) To make flavors other than pumpkin, he leaves out the canned pumpkin and the spices,  He replaces the vanilla pudding with another sugar-free flavor like chocolate and mixing in the entire tub of cool whip so the volume of filling remains the same.

Sugar-free No-bake Pumpkin Pie Recipe

Ingredients:

1 prepared graham cracker (or almond) pie crust

Filling:

  1 can pumpkin
  1/2 cup water
  1 large sugar-free instant vanilla pudding mix
  1/2 teaspoon cinnamon
  1/2 teaspoon nutmeg
  2 cups "Lite" or sugar-free Cool Whip/

Steps:

1. Mix pumpkin, water, pudding, and Cool Whip with a spoon.
2. Add cinnamon and nutmeg to mixture,
3. Pour mixture into crust and if desired top with more Cool Whip.
4. Chill for an hour in the refrigerator before serving.