Low Sugar Classic Pumpkin Pie

Total time4 hr

Prep time30 min

Cook time1 hr

A flaky, all-butter crust comes together with just a few pantry staples and a quick chill before it's blind-baked to a pale golden set — the kind of sturdy base that holds up beautifully under a silky filling. That filling starts with real pumpkin purée whisked with warming cinnamon, ginger, nutmeg, and cloves, then eggs and heavy cream bring it to a smooth, custardy consistency that bakes into a slow, gentle wobble rather than a dry, cracked top. A low-and-slow bake at 375°F gets you that classic set-but-tender texture, and a full cool-down before slicing is what gives you those clean, picture-perfect wedges. Finished with a cloud of whipped cream, it's a cozy, spiced dessert that's a genuinely solid pick for an added sugar free spread. Whether it's the centerpiece of a holiday table or a weeknight treat, this one delivers all the familiar pumpkin pie comfort without any fuss.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
3–4 tbsp ice water

For the filling

1 can (15 oz) pumpkin purée
¾ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
3 large eggs
1 ¼ cups heavy cream
1 tsp vanilla extract

For serving

whipped cream, for serving (optional)

Instructions

1
In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

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