No Refined Sugar Pumpkin Pie

This no refined sugar pumpkin pie is naturally sweetened with pure maple syrup and baked in a homemade sourdough pie crust. With its rich, creamy filling, warm fall spices, and flaky homemade crust, it’s everything you love about traditional pumpkin pie, without the white or brown sugar!

There’s just something about a homemade pumpkin pie that makes a house feel like fall. The smell of cinnamon and pumpkin filling the kitchen, a flaky homemade crust, and a fresh pie cooling on the counter. It’s one of those simple things I look forward to every autumn.

I’ve been trying to be more intentional about the amount of refined sugar we eat, but I certainly don’t want to give up our favorite homemade treats. And pumpkin pie is one of those recipes I really don’t want to compromise on. I still want it sweet, rich, creamy, and full of those familiar fall spices.

After a little experimenting in my farmhouse kitchen, I found that pure maple syrup makes a wonderful substitute for refined sugar in pumpkin pie. The maple syrup adds just the right amount of sweetness, while heavy cream gives the filling a wonderfully smooth texture. Paired with my homemade sourdough pie crust, it’s a simple, old-fashioned dessert made with ingredients you can feel good about serving your family.

And the best part? You’d never know it was made without refined sugar!

Why You’ll Love This No Refined Sugar Pumpkin Pie

There are plenty of reasons to love this homemade pumpkin pie recipe.

• Naturally sweetened: Pure maple syrup replaces traditional white or brown sugar.
• Rich and creamy: Heavy cream and eggs create a smooth, delicious pumpkin custard.
• Simple ingredients: You only need a handful of familiar pantry staples.
• Easy to prepare: The filling comes together in one bowl with very little effort.
• Perfect for fall: Pumpkin pie spice gives it that familiar autumn flavor.
• Great for making ahead: Pumpkin pie tastes wonderful after spending a night in the refrigerator.
• Made with sourdough crust: A homemade sourdough pie crust makes this dessert even more special.

Whether you’re preparing Thanksgiving dinner or simply want something homemade for a cool fall evening, this pumpkin pie is a wonderful addition to your table.

Ingredients for Maple-Sweetened Pumpkin Pie

One of my favorite things about this recipe is how simple the ingredients are.

You don’t need anything unusual or difficult to find.

Three large eggs help the pumpkin filling set properly while keeping it smooth and creamy.

Pumpkin pie is actually a type of custard, so the eggs are an important part of getting that perfect texture.

Heavy Cream

Heavy cream makes this pumpkin pie especially rich and creamy.

I use ¾ cup, which gives the filling plenty of richness without making it overly loose.

Pumpkin Pie Spice

To keep things simple, I use 2½ teaspoons of pumpkin pie spice.

This combines the warm flavors of cinnamon, ginger, nutmeg, and cloves into one convenient ingredient.

Vanilla and Salt

A little vanilla adds warmth and depth to the filling, while salt helps balance the sweetness and brings out the flavor of the pumpkin.

How to Make No Refined Sugar Pumpkin Pie

Making this pumpkin pie is surprisingly simple. Once your crust is prepared, the filling only takes a few minutes to mix together.

Step 1: Prepare the Pie Crust

Begin by preparing your favorite homemade pie crust. I always use my sourdough pie crust recipe.

Roll the dough out and gently fit it into a 9-inch pie plate.

Trim and crimp the edges as desired, then place the prepared crust in the refrigerator while you make the filling.

Keeping the crust cold helps the butter stay firm until it goes into the oven.

Step 2: Mix the Pumpkin Filling

In a large mixing bowl, combine:

• 1 (15-ounce) can pumpkin purée
• 3 large eggs
• ⅔ cup pure maple syrup

Whisk until everything is smooth and well combined.

Add the heavy cream, vanilla extract, pumpkin pie spice, and salt.

Continue whisking until the filling is completely smooth.

There’s no need for a mixer. A simple whisk works perfectly!

Step 3: Fill the Pie Crust

Remove the prepared pie crust from the refrigerator.

Carefully pour the pumpkin filling into the unbaked crust.

If you’re using a very shallow pie plate, you may have a little extra filling.

I like to place my pie on a baking sheet before putting it in the oven. This makes it easier to transfer without spilling.

Step 4: Bake the Pumpkin Pie

Preheat your oven to 425°F.

Bake the pie for 15 minutes at 425°F.

Without removing the pie from the oven, reduce the temperature to 350°F and continue baking for approximately 40–60 minutes longer, checking for doneness toward the beginning of that range.

The filling should be set around the edges but still have a slight jiggle in the center.

If the crust begins browning too quickly, loosely cover the edges with aluminum foil or a pie shield.

A note about baking time: My pumpkin pie took approximately 70 minutes total in a pottery pie plate. Ceramic dishes can take longer to heat than metal pie pans, so baking times may vary.

Rather than relying only on the clock, watch the center of your pie.

Step 5: Cool and Refrigerate

Remove the pie from the oven and place it on a wire cooling rack.

Allow it to cool for approximately 2 hours before transferring it to the refrigerator.

Refrigerate for at least 4 hours, or overnight, before slicing.

This is especially important!

Pumpkin pie continues to firm up as it cools, and chilling helps give it that wonderful, creamy texture and clean slices.

How Do You Know When Pumpkin Pie Is Done?

One of the trickiest parts of making homemade pumpkin pie is knowing when to take it out of the oven.

Because pumpkin pie is a custard, you don’t want to bake it until the entire filling is completely firm.

Instead, gently shake the pie plate. The filling around the edges should be set, while the center should have a small, gentle jiggle. It should move a little like gelatin rather than slosh like liquid.

If you have an instant-read thermometer, a center temperature of approximately 175–180°F is another helpful indication that the filling is ready. Remember that the pie will continue setting as it cools.

Overbaking can cause the filling to crack or become less creamy.

Can You Make Pumpkin Pie Without Refined Sugar?

Absolutely!

Traditional pumpkin pie recipes usually call for granulated white sugar or brown sugar.

But pure maple syrup works beautifully as a natural sweetener.

It provides sweetness while adding a subtle richness that complements the pumpkin and spices.

Because maple syrup is a liquid sweetener, the proportions of eggs and cream are important.

Using three eggs and ¾ cup heavy cream gives this recipe enough structure to set properly without becoming dry or rubbery.

Keep in mind: Although this recipe contains no added refined sugar, maple syrup is still a form of added sugar. This is not a sugar-free or low-carbohydrate dessert.

Can I Use Homemade Pumpkin Purée?

Yes! Homemade pumpkin purée is a wonderful option for this recipe.

However, homemade pumpkin often contains more moisture than canned pumpkin.

For the best results, drain any excess liquid from your homemade purée before measuring.

You’ll need approximately 1¾ cups of thick pumpkin purée to replace one 15-ounce can.

If your purée is especially watery, you may need to strain it through cheesecloth or a fine-mesh strainer.

The consistency of your pumpkin can make a big difference in how well your pie sets.

Yes, and I actually recommend it!

Pumpkin pie is one of those desserts that’s especially convenient to prepare the day before you plan to serve it.

After baking, allow the pie to cool, then refrigerate it overnight.

The filling will finish setting, making it easier to cut clean slices.

This makes it a wonderful Thanksgiving dessert because you can prepare it ahead of time and have one less thing to worry about on the big day.

Yes! Pumpkin pie freezes surprisingly well.

For best results:

1. Bake the pie and allow it to cool completely.
2. Refrigerate until thoroughly chilled.
3. Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil.
4. Freeze for up to 1–2 months for the best quality.

When you’re ready to serve it, thaw the pie overnight in the refrigerator.

The texture may change slightly after freezing, but it’s a convenient way to prepare desserts ahead of time.

What to Serve With No Refined Sugar Pumpkin Pie

I think a slice of homemade pumpkin pie is pretty wonderful all by itself. But if you want to dress it up a little, try serving it with freshly whipped cream.

To make whipped cream without refined sugar, simply whip heavy cream with a little pure maple syrup and vanilla extract. It’s a simple topping that complements the pumpkin pie beautifully.

You could also sprinkle a little cinnamon over the whipped cream for an extra touch of fall flavor.

A Simple, Old-Fashioned Fall Dessert

One thing I’ve learned over the years is that homemade food doesn’t have to be complicated to be special. Sometimes it’s the simplest recipes that become family favorites. This no refined sugar pumpkin pie is a good example. It’s made with familiar ingredients, naturally sweetened with maple syrup, and baked in a flaky homemade crust. There’s nothing fancy about it, and that’s exactly what I love.

Whether you’re making it for Thanksgiving, Sunday dinner, or just because you’re craving something sweet on a chilly fall day, I hope it finds a place at your family table.