16 Sugar-Free Pie Recipes To Add To Your Thanksgiving Table
Thanksgiving dinner traditionally ends with a parade of pies, but for those watching their sugar intake or managing diabetes, the dessert table can feel off-limits. These 16 sugar-free pie recipes prove that you don’t need refined sugar to create memorable holiday desserts. Using natural sweeteners like stevia, monk fruit, erythritol, and fruit concentrates, these pies deliver all the flavor and satisfaction of their traditional counterparts.
Classic Sugar-Free Pumpkin Pie
This traditional pumpkin pie uses erythritol as a sugar substitute and maintains the creamy, spiced filling that defines Thanksgiving.
Description: A smooth, custard-style pumpkin pie with warm spices and a flaky crust, sweetened with erythritol instead of sugar.
Ingredients:
- 1 unbaked 9-inch pie crust
- 15 oz canned pumpkin puree
- 3/4 cup erythritol
- 3 large eggs
- 1 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
Instructions: Preheat oven to 425°F. Whisk together pumpkin, erythritol, eggs, cream, spices, and salt until smooth. Pour into pie crust. Bake for 15 minutes, then reduce heat to 350°F and bake for 40-50 minutes until center is set. Cool completely before serving.
Sugar-Free Apple Pie
Tart apples naturally sweeten this pie, with monk fruit sweetener enhancing their flavor without adding refined sugar.
Description: A double-crust apple pie filled with cinnamon-spiced apples, sweetened with monk fruit and the natural sugars from the fruit itself.
Ingredients:
- 2 pie crusts (top and bottom)
- 6 cups sliced Granny Smith apples
- 3/4 cup monk fruit sweetener
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter
- 1 tbsp lemon juice
Instructions: Preheat oven to 375°F. Toss apples with monk fruit sweetener, cornstarch, spices, and lemon juice. Place bottom crust in pie pan, add filling, dot with butter. Cover with top crust, seal edges, and cut vents. Bake 50-60 minutes until golden and bubbling. Cool before slicing.
Sugar-Free Pecan Pie
This rich, nutty pie uses sugar-free maple syrup and erythritol to create the characteristic gooey filling.
Description: A decadent pecan pie with a sweet, caramel-like filling made without corn syrup or refined sugar.
Ingredients:
- 1 unbaked 9-inch pie crust
- 1 1/2 cups pecan halves
- 3/4 cup sugar-free maple syrup
- 1/2 cup erythritol
- 3 large eggs
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions: Preheat oven to 350°F. Arrange pecans in pie crust. Whisk together syrup, erythritol, eggs, butter, vanilla, and salt. Pour over pecans. Bake 50-55 minutes until filling is set but slightly jiggly in center. Cool completely.
Sugar-Free Sweet Potato Pie
Sweet potatoes provide natural sweetness in this Southern classic, enhanced with stevia for balanced flavor.
Description: A creamy sweet potato pie with warm spices, naturally sweet and smooth in texture.
Ingredients:
- 1 unbaked 9-inch pie crust
- 2 cups mashed sweet potatoes
- 1/2 cup stevia blend (baking type)
- 2 large eggs
- 1/2 cup evaporated milk
- 3 tbsp butter, melted
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions: Preheat oven to 350°F. Beat sweet potatoes with stevia, eggs, milk, butter, vanilla, and spices until smooth. Pour into crust. Bake 55-60 minutes until center is set. Cool before serving.
Sugar-Free Cherry Pie
Tart cherries create a naturally sweet-tart filling in this classic fruit pie.
Description: A double-crust cherry pie bursting with fruit flavor, sweetened with erythritol and the cherries’ natural sugars.
Ingredients:
- 2 pie crusts
- 4 cups pitted tart cherries (fresh or frozen)
- 1 cup erythritol
- 1/4 cup cornstarch
- 1/4 tsp almond extract
- 2 tbsp butter
Instructions: Preheat oven to 375°F. Mix cherries with erythritol, cornstarch, and almond extract. Pour into bottom crust, dot with butter. Add top crust, seal, and vent. Bake 45-50 minutes until golden and bubbling. Cool completely.
Sugar-Free Chocolate Cream Pie
Rich chocolate pudding fills this no-bake pie, sweetened with stevia for a guilt-free indulgence.
Description: A silky chocolate cream pie with a graham cracker crust and sugar-free whipped topping.
Ingredients:
- 1 sugar-free graham cracker crust
- 2 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 3 tbsp cornstarch
- 3 egg yolks
- 2 tbsp butter
- 1 tsp vanilla
- Sugar-free whipped cream
Instructions: Whisk milk, cocoa, erythritol, cornstarch, and egg yolks in saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla. Pour into crust, cover with plastic wrap touching surface. Refrigerate 4 hours. Top with whipped cream before serving.
Sugar-Free Lemon Meringue Pie
Bright lemon filling topped with fluffy meringue makes this pie a refreshing addition to the dessert table.
Description: A tangy lemon curd filling with sweet meringue topping, both made without refined sugar.
Ingredients:
- 1 baked 9-inch pie crust
- 1 cup lemon juice
- 1 cup erythritol, divided
- 1/2 cup cornstarch
- 1 1/2 cups water
- 4 egg yolks
- 3 tbsp butter
- 4 egg whites
- 1/4 tsp cream of tartar
Instructions: Cook lemon juice, 3/4 cup erythritol, cornstarch, and water until thick. Temper in egg yolks, cook 2 minutes more. Stir in butter, pour into crust. Beat egg whites with cream of tartar until soft peaks, gradually add remaining erythritol, beat until stiff. Spread over filling, sealing edges. Bake at 350°F for 12-15 minutes until golden.
Sugar-Free Blueberry Pie
Fresh blueberries shine in this simple pie that celebrates the fruit’s natural sweetness.
Description: A lattice-topped blueberry pie with plump, juicy berries sweetened with monk fruit.
Ingredients:
- 2 pie crusts
- 5 cups fresh blueberries
- 3/4 cup monk fruit sweetener
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/4 tsp cinnamon
Instructions: Preheat oven to 375°F. Toss blueberries with monk fruit, cornstarch, lemon juice, and cinnamon. Pour into bottom crust. Create lattice top with remaining dough. Bake 45-50 minutes until filling bubbles. Cool completely.
Sugar-Free Coconut Cream Pie
Tropical coconut flavor defines this creamy, no-bake pie perfect for coconut lovers.
Description: A coconut custard filling topped with whipped cream and toasted coconut, sweetened with erythritol.
Ingredients:
- 1 baked 9-inch pie crust
- 2 cups coconut milk
- 3/4 cup erythritol
- 1/3 cup cornstarch
- 3 egg yolks
- 2 tbsp butter
- 1 tsp vanilla
- 1 cup shredded coconut
- Sugar-free whipped cream
Instructions: Cook coconut milk, erythritol, cornstarch, and egg yolks until thick. Stir in butter, vanilla, and 3/4 cup coconut. Pour into crust, refrigerate 4 hours. Top with whipped cream and toasted coconut before serving.
Sugar-Free Key Lime Pie
Tangy Key lime juice creates a refreshing pie that doesn’t need much sweetener.
Description: A tart, creamy Key lime pie with graham cracker crust, sweetened with stevia.
Ingredients:
- 1 sugar-free graham cracker crust
- 14 oz sweetened condensed milk (sugar-free)
- 3 egg yolks
- 1/2 cup Key lime juice
- 1 tbsp lime zest
- Sugar-free whipped cream
Instructions: Preheat oven to 350°F. Whisk condensed milk, egg yolks, lime juice, and zest until smooth. Pour into crust. Bake 15-17 minutes until set. Cool, then refrigerate 3 hours. Top with whipped cream before serving.
Sugar-Free Banana Cream Pie
Layers of vanilla pudding and fresh bananas make this a crowd-pleasing classic.
Description: A no-bake pie with vanilla custard, sliced bananas, and whipped cream topping.
Ingredients:
- 1 sugar-free graham cracker crust
- 2 cups whole milk
- 1/2 cup erythritol
- 1/4 cup cornstarch
- 3 egg yolks
- 2 tbsp butter
- 1 tsp vanilla
- 3 ripe bananas, sliced
- Sugar-free whipped cream
Instructions: Make vanilla pudding by cooking milk, erythritol, cornstarch, and egg yolks until thick. Stir in butter and vanilla. Layer half the pudding in crust, add banana slices, top with remaining pudding. Refrigerate 4 hours. Top with whipped cream before serving.
Sugar-Free Strawberry Pie
Fresh strawberries suspended in a glazed filling make this pie as beautiful as it is delicious.
Description: A fresh strawberry pie with a glossy, sugar-free glaze filling a pre-baked crust.
Ingredients:
- 1 baked 9-inch pie crust
- 6 cups fresh strawberries, hulled and halved
- 1 cup water
- 3/4 cup erythritol
- 3 tbsp cornstarch
- 1/4 cup water (additional)
- Sugar-free whipped cream
Instructions: Mash 1 cup strawberries with 1 cup water and erythritol. Cook until boiling. Mix cornstarch with 1/4 cup water, add to pot, cook until thick. Cool slightly. Arrange remaining strawberries in crust, pour glaze over. Refrigerate 3 hours. Serve with whipped cream.
Sugar-Free Peanut Butter Pie
Rich peanut butter flavor defines this no-bake pie that comes together quickly.
Description: A creamy peanut butter filling in a chocolate crust, topped with sugar-free chocolate drizzle.
Ingredients:
- 1 sugar-free chocolate cookie crust
- 8 oz cream cheese, softened
- 1 cup natural peanut butter
- 1/2 cup powdered erythritol
- 1 tsp vanilla
- 1 cup heavy cream, whipped
- Sugar-free chocolate sauce
Instructions: Beat cream cheese, peanut butter, powdered erythritol, and vanilla until smooth. Fold in whipped cream. Spread in crust. Refrigerate 4 hours. Drizzle with chocolate sauce before serving.
Sugar-Free Raspberry Pie
Tart raspberries need minimal sweetening in this elegant pie.
Description: A double-crust raspberry pie with bright berry flavor, sweetened with monk fruit.
Ingredients:
- 2 pie crusts
- 5 cups fresh raspberries
- 3/4 cup monk fruit sweetener
- 1/4 cup cornstarch
- 1 tbsp lemon juice
Instructions: Preheat oven to 375°F. Gently toss raspberries with monk fruit, cornstarch, and lemon juice. Pour into bottom crust. Add top crust, seal, and vent. Bake 45-50 minutes until golden. Cool completely before slicing.
Sugar-Free Chocolate Silk Pie
Ultra-smooth chocolate filling creates a luxurious dessert experience.
Description: A mousse-like chocolate pie with a cookie crust and whipped cream topping.
Ingredients:
- 1 sugar-free chocolate cookie crust
- 8 oz cream cheese, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol
- 1 tsp vanilla
- 1 1/2 cups heavy cream, whipped
- Sugar-free chocolate shavings
Instructions: Beat cream cheese, cocoa, powdered erythritol, and vanilla until smooth. Fold in whipped cream. Spread in crust. Refrigerate 4 hours. Top with chocolate shavings before serving.
Sugar-Free Mixed Berry Pie
A combination of berries creates complex flavor in this colorful pie.
Description: A lattice-topped pie filled with strawberries, blueberries, raspberries, and blackberries, sweetened with erythritol.
Ingredients:
- 2 pie crusts
- 1 1/2 cups strawberries, quartered
- 1 1/2 cups blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1 cup erythritol
- 1/4 cup cornstarch
- 1 tbsp lemon juice
Instructions: Preheat oven to 375°F. Gently combine all berries with erythritol, cornstarch, and lemon juice. Pour into bottom crust. Create lattice top. Bake 50-55 minutes until golden and bubbling. Cool completely.
These sugar-free pies prove that dietary restrictions don’t mean sacrificing tradition or flavor at Thanksgiving. Whether you prefer fruit pies or cream pies, there’s an option here that will satisfy everyone at your table. Most importantly, these recipes use sweeteners that won’t cause the blood sugar spikes associated with traditional pies, making them suitable for diabetics and anyone watching their sugar intake. This Thanksgiving, everyone can enjoy dessert.
