Does anyone know a pumpkin pie recipe that doesn’t need sugar but taste amazing? My grandpa can’t have sugar or gluten and I’m suppose to watch my sugar intake .

https://weightwise.com/recipe/crustless-pumpkin-pie/

Ingredients

• 1 can pumkpin not pumpkin pie mix
• 1/2 cup almond milk
• 4 eggs
• 2 tsp vanilla
• 1/4 cup splenda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• cooking spray

https://blog.bariatriceating.com/2015/10/no-pie-pumpkin-pie/

Ingredients

• One 15-ounce can Libby's pumpkin purée
• ⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• One 12-ounce can evaporated milk
• Splenda sweetened whipped cream

Instructions

1. Preheat oven to 350° F.
2. Mix the pumpkin, Truvia, salt, cinnamon, ginger, and cloves in a large bowl.
3. Beat in the eggs.
4. Gradually stir in evaporated milk.
5. Pour into glass or ceramic baking dish. Bake until knife inserted near the center comes out clean - this time can vary greatly depending on how big a baking dish you use. Cook until done, but if you use a pie plate, 25 to 40 minutes is a guide. Cool on wire rack, then either serve at room temperature or chill. Serve with whipped cream.

No bake high protein pumpkin pie/pudding

INGREDIENTS

• 1 package (1 oz) Butterscotch Jello-O Sugar Free Instant Pudding
• 1 cup skim milk
• 2 scoops vanilla or unflavored protein powder
• 1/2 cup canned pumpkin
• 1/2 tsp. pumpkin pie spice
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. ginger

DIRECTIONS

• Measure 1 cup cold skim milk
• Add 2 scoops protein powder to the one cup of cold milk and mix thoroughly
• Using a fork, blend the dry pudding mix and spices together in a bowl
• Pour in protein powder/milk mixture
• Add 1/2 cup canned pumpkin
• Stir/beat until thoroughly mixed (a wire whisk or mixer works best)
• Pour into a container and chill before serving

Thank you!!

I make pumpkin "custard" all the time. I substitute monkfruit sweetener for sugar and do not use a crust. You can use a gluten free crust if you like, but why have the extra carbs? I often cook up sweet potato and use that for half the pumpkin. It give a richer flavor.