The Best 25+ Sugar Free Pie Recipes for the Holidays

Holiday baking brings everyone to the table, even with mixed needs. The best 25+ sugar free pie recipes for the holidays use erythritol or stevia, taste rich, and help keep glucose steady. Each recipe is grouped by flavor, with exact ingredients, clear steps, and smart swap tips. Prep 20 to 30 minutes, bake 40 to 60, serves 8, with sugar-free store or almond flour crust.

Festive Fruit Pies for Holiday Tables

Fruit pies bring bright, tart flavors that balance rich holiday meals, and these versions keep things light with zero added sugar. Cranberries deliver that classic red-white pop, apples feel warm and cozy, and blueberries and cherries add deep jewel tones. Each pie uses an almond flour crust for a tender, gluten-free base, and natural sweeteners to keep glucose steady without losing the festive feel.

Tip for all pies: Use the same simple crust. Mix 1 1/2 cups almond flour, 1/4 cup melted butter, and 1 tablespoon erythritol. Press into a 9-inch pan and par-bake at 375°F for 10 minutes unless noted.

Sugar-Free Citrus Cranberry Pie

This pie pops with sweet-tart cranberries and bright orange. It reads like a holiday wreath in a dish.

Ingredients
- Crust: almond flour base above
- Filling: 2 cups fresh cranberries, 1 cup orange juice, zest of 2 oranges, 1/2 cup erythritol, 2 tablespoons cornstarch, 1 teaspoon vanilla
Directions
1. Preheat oven to 375°F. Prepare and bake crust 10 minutes.
2. Cook cranberries with orange juice, zest, erythritol, cornstarch, and vanilla over medium heat for about 10 minutes, stirring, until thick.
3. Cool slightly, pour into crust, and bake 30 minutes until bubbly.
4. Cool completely to set. Serves 8.
Tip: Add a dollop of sugar-free whipped cream for extra zing.

Sugar-Free Blueberry Pie

Deep purple berries bake into a jammy filling that holds its shape. A dusting of powdered erythritol gives a snowy finish.

Ingredients
- Crust: same almond flour base
- Filling: 4 cups fresh blueberries, 1/2 cup erythritol, 2 tablespoons lemon juice, 3 tablespoons tapioca starch, 1 teaspoon cinnamon
Directions
1. Heat oven to 375°F. Par-bake crust 10 minutes.
2. Toss blueberries with erythritol, lemon juice, tapioca, and cinnamon.
3. Pour into crust. Optionally add an almond flour lattice from a second batch of dough.
4. Bake 45 to 50 minutes, until golden and bubbling.
5. Cool 2 hours for clean slices. Serves 8.
Holiday twist: Sprinkle with powdered erythritol for a snow effect.

Sugar-Free Apple Raspberry Pie

Apples bring comfort, raspberries bring sparkle. The mix cuts through heavier mains without feeling sparse.

Ingredients
- Crust: almond flour base
- Filling: 4 apples (peeled, sliced), 1 cup raspberries, 2/3 cup erythritol, 1 teaspoon nutmeg, 2 tablespoons arrowroot powder, 1 tablespoon lemon juice
- 2 tablespoons butter for dotting
Directions
1. Set oven to 375°F. Prepare crust.
2. Toss apples and raspberries with erythritol, nutmeg, arrowroot, and lemon juice.
3. Fill crust, dot with butter.
4. Bake 50 minutes. Cover edges if browning too fast.
5. Rest before slicing. Serves 8.
Holiday note: Pairs well with spiced tea or mulled coffee.

Sugar-Free Cherry Pie

Bright cherry flavor with a hint of almond tastes like a classic bakery pie without the sugar crash.

Ingredients
- Crust: almond flour base, blind baked 10 minutes
- Filling: 4 cups pitted cherries, 3/4 cup erythritol, 1/4 cup almond flour (thickener), 1 teaspoon almond extract
Directions
1. Preheat oven to 375°F. Blind bake crust 10 minutes.
2. Simmer cherries with erythritol and almond extract for 5 minutes.
3. Stir in almond flour until thickened.
4. Fill crust and bake 40 minutes.
5. Cool fully to set. Serves 8.
Festive tip: Frozen cherries work great. Thaw and drain first for best texture.

Sugar-Free Lattice-Topped Pear Slab Pie

Pear is mellow and fragrant, and the slab format feeds a crowd. The ginger brings a cozy, cookie-like warmth.

Ingredients
- Crust: double the almond flour crust for a 10×15-inch pan
- Filling: 6 pears (sliced), 1/2 cup erythritol, 1 teaspoon ginger, 2 tablespoons cornstarch, juice of 1 lemon
Directions
1. Preheat oven to 350°F.
2. Press half the dough into the pan. Mix pears with erythritol, ginger, cornstarch, and lemon.
3. Spread filling evenly. Lattice top with remaining dough.
4. Bake 45 minutes, until pears are tender and the filling bubbles.
5. Cool, then cut into squares. Serves 8 to 12, depending on slice size.
Holiday vibe: Ginger adds warmth without making it heavy.

Sugar-Free Cinnamon Apple Pie

Simple, classic, and deeply fragrant. This one tastes like tradition and makes the kitchen smell amazing.

Ingredients
- Crust: almond flour base, with a second crust for the top
- Filling: 6 apples, thinly sliced, 1/2 cup erythritol, 2 teaspoons cinnamon, 1/4 teaspoon salt, 2 tablespoons tapioca
Directions
1. Heat oven to 375°F. Prep bottom crust.
2. Toss apples with erythritol, cinnamon, salt, and tapioca.
3. Mound into crust. Top with crust, crimp, and vent.
4. Bake 55 minutes. Foil the edges for the last 20 minutes.
5. Cool 3 hours to set the juices. Serves 8.

Sugar-Free Cranberry-Almond Apple Pie

Cranberries add snap, apples soften it out, and almonds bring a pleasant crunch. It slices neatly and holds on the plate.

Ingredients
- Crust: double crust
- Filling: 3 apples, 1 cup cranberries, 1/2 cup erythritol, 1/2 cup chopped almonds, 1 teaspoon almond extract, 2 tablespoons flour alternative
Directions
1. Preheat oven to 375°F. Line pie pan with bottom crust.
2. Mix apples, cranberries, erythritol, almonds, almond extract, and flour alternative.
3. Add filling, top with second crust, crimp, and vent.
4. Bake 50 minutes until bubbling and golden.
5. Cool for clean cuts. Serves 8.
Tip: Sprinkle a few extra chopped almonds on top the last 10 minutes for toastiness.

Decadent Chocolate Pies Without the Guilt

Chocolate satisfies those holiday cravings, yet it often spikes blood sugar and energy swings. These sugar-free pies flip that script. Cocoa brings depth, sugar-free chocolate adds body, and low-carb sweeteners like erythritol keep things sweet without the crash. The eight pies below are rich, balanced, and party ready.

Photo by Ana Gonzalez

Tip for all pies: Use the same almond flour crust base from above for a gluten-free option, or a store-bought sugar-free crust when time is tight.

Sugar-Free Chocolate Praline Pie

Decadent and nutty, with a glossy chocolate layer that sets to a soft bite.

Ingredients
- Crust: 1 1/2 cups sugar-free chocolate cookie crumbs, 1/4 cup melted butter
- Filling: 1 cup chopped pecans, 1/2 cup erythritol, 4 oz unsweetened chocolate (melted), 1 cup heavy cream (whipped)
Directions
1. Heat oven to 350°F. Mix crumbs and butter, press into a 9-inch pan. Bake 8 minutes, cool.
2. Sprinkle pecans and erythritol over the crust.
3. Pour melted chocolate evenly over the nuts.
4. Chill 1 hour. Top with whipped cream before serving.
Pro tip: Toast pecans first for a deeper praline vibe.

Sugar-Free Chocolate Mousse Pie

Light, airy, and sliceable. It tastes like a fancy dessert but comes together fast.

Ingredients
- Crust: almond crust or sugar-free graham-style crust
- Filling: 8 oz sugar-free chocolate, 2 cups heavy cream, 1/4 cup erythritol, 1 tsp vanilla
Directions
1. Melt chocolate, then cool until just warm.
2. Whip cream, erythritol, and vanilla to medium-stiff peaks.
3. Fold chocolate into the cream in two additions.
4. Pour into baked crust. Chill 4 hours, or overnight for the cleanest slices.
Make it festive: Add a pinch of espresso powder to boost chocolate flavor.

Sugar-Free Italian Chocolate-Hazelnut Cheesecake Pie

Creamy cheesecake meets gianduja notes for a smooth, nutty finish.

Ingredients
- Crust: 1 cup hazelnut flour, 1/4 cup melted butter
- Filling: 16 oz cream cheese (softened), 1/2 cup erythritol, 4 oz melted sugar-free chocolate, 1/2 cup chopped hazelnuts, 2 eggs
Directions
1. Heat oven to 325°F. Mix hazelnut flour and butter, press into pan.
2. Blend cream cheese and erythritol until smooth. Beat in melted chocolate and eggs.
3. Fold in hazelnuts. Pour into crust.
4. Bake 45 minutes until the edges are set and the center has a slight jiggle.
5. Cool slowly in the oven with the door cracked, then chill.
Serving tip: A small spoon of mascarpone on top adds café-style polish.

Sugar-Free Chocolate Pecan Pie

Gooey, rich, and deeply chocolatey, with big pecan halves on top.

Ingredients
- Crust: your favorite sugar-free crust
- Filling: 1 cup pecan halves, 3 eggs, 1 cup erythritol, 1/2 cup melted butter, 4 oz unsweetened chocolate (melted), 1 tsp vanilla
Directions
1. Preheat oven to 350°F. Whisk eggs until frothy.
2. Whisk in erythritol, melted butter, melted chocolate, and vanilla.
3. Stir in pecans and pour into crust.
4. Bake 50 minutes until the center is set. Cool before slicing.

Sugar-Free French Silk Pie

Ultra-smooth and glossy with a delicate chocolate mousse texture.

Ingredients
- Crust: fully baked
- Filling: 1 cup butter (softened), 1 cup powdered erythritol, 4 oz melted chocolate, 1 tsp vanilla, 3 egg yolks
Directions
1. Beat butter and powdered erythritol until fluffy and pale.
2. Mix in melted chocolate and vanilla.
3. Beat yolks until slightly thick. Fold into the chocolate mixture.
4. Spread in the crust. Chill overnight for a firm, silky set.
Optional finish: Add sugar-free whipped cream and shave dark chocolate on top.

Sugar-Free Chocolate Chess Pie

A Southern classic with a chocolate custard that bakes to a gentle crackle top.

Ingredients
- Crust: prepared
- Filling: 1 1/2 cups erythritol, 1/2 cup cocoa powder, 4 eggs, 1/2 cup butter (melted), 1/2 cup milk, 1 tsp vinegar
Directions
1. Heat oven to 350°F. Whisk erythritol and cocoa until no lumps remain.
2. Whisk in eggs, melted butter, milk, and vinegar.
3. Pour into crust and bake 40 minutes, until the custard is set but tender.
4. Cool to room temp, then chill for neat slices.
Tip: A pinch of salt sharpens the chocolate and balances sweetness.

Sugar-Free Chocolate Cream Pie with or without Meringue

Creamy and classic with a smooth stovetop pudding that sets in the fridge.

Ingredients
- Crust: baked
- Filling: 2 cups milk, 1/4 cup cornstarch, 1/2 cup erythritol, 4 oz chocolate, 1 tsp vanilla
- Topping: whipped cream
- Optional: Meringue: 4 egg whites, 1/4 cup erythritol
Directions
1. Whisk milk, cornstarch, and erythritol in a saucepan. Cook over medium heat, stirring, until it reaches a gentle boil and thickens.
2. Off heat, add chocolate and vanilla. Stir until silky.
3. Cool 10 minutes, pour into crust, and chill until set.
4. Note: This is if you do not want the meringue. Top with whipped cream before serving.
5. Optional: For meringue, beat whites with cream of tartar to soft peaks. Slowly add erythritol and beat to stiff, glossy peaks.
6. Optional: Spread meringue over hot filling, sealing the edges. Bake 15 minutes until lightly browned. Cool completely before slicing.
Texture tip: Strain the hot pudding for the smoothest bite.

Sugar-Free Millionaire Fudge Pie

Three layers, big flavor, and that glossy pecan-studded finish.

Ingredients
- Crust: your choice
- Fudge layer: 1 cup erythritol, 1/2 cup heavy cream, 8 oz chocolate
- Caramel layer: 1/2 cup erythritol melted with butter
- Add-ins: toasted pecans
Directions
1. Make the caramel first. Cook erythritol with butter until amber and smooth. Spread a thin layer in the crust and let cool.
2. For fudge, heat erythritol with cream until dissolved. Remove from heat, stir in chocolate until glossy.
3. Pour fudge over the caramel. Chill 30 minutes.
4. Top with pecans. Chill again until firm, then slice.
Serving idea: Add a sprinkle of flaky salt to sharpen the sweet and bitter notes.

Creamy and Nutty Holiday Pie Ideas

Creamy custards, mousse-style fillings, and crunchy nuts make holiday pies feel luxurious without extra sugar. These eight recipes lean into rich textures and warm spice, so you get that bakery-level finish with smart swaps. I use erythritol in most fillings because it bakes clean and tastes neutral (no bitter edge). Where a reference helps, I link to trusted guides for technique.

Sugar-Free Pecan Pie

Sticky, buttery, and packed with toasted pecans. No corn syrup, just a glossy custard that sets beautifully.

Ingredients
- Crust: your favorite sugar-free crust
- Filling: 1 1/2 cups pecans, 3 eggs, 1 cup erythritol, 1/2 cup butter, 1/4 cup heavy cream, 1 tsp vanilla
Directions
1. Preheat oven to 350°F. Place crust in a 9-inch pie pan.
2. Beat eggs in a bowl. In a saucepan, melt butter with erythritol and cream until syrup-like. Cool 5 minutes.
3. Whisk the syrup into the eggs slowly. Stir in vanilla.
4. Fold in pecans. Pour into crust.
5. Bake 55 minutes, until the center puffs slightly and a gentle jiggle remains. Cool to set.

Sugar-Free Gingersnap Sweet Potato Praline Pie

Gingersnap crust, silky sweet potato, and a crisp praline on top. It tastes like a hug from the oven.

Ingredients
- Crust: 1 1/2 cups crushed sugar-free gingersnaps, 1/4 cup melted butter
- Filling: 2 cups mashed sweet potatoes, 1/2 cup erythritol, 2 eggs, 1/2 cup cream
- Praline topping: 1/2 cup chopped pecans, 1/4 cup erythritol
Directions
1. Heat oven to 350°F. Mix crumbs with butter, press into a 9-inch pan. Bake 10 minutes.
2. Blend sweet potatoes, erythritol, eggs, and cream until smooth. Pour into crust.
3. Bake 40 minutes, until the center is just set.
4. Mix pecans and erythritol. Sprinkle on top, then broil 2 minutes until lightly toasted. Watch closely.
Make it yours: Add 1 tsp ginger and 1/2 tsp cinnamon to the filling for extra warmth.

Sugar-Free Mincemeat Pie

Classic, spiced fruit with a gentle nutty bite. The lattice top turns a weeknight bake into a special dessert.

Ingredients
- Crust: double sugar-free pie crust
- Filling: 2 cups sugar-free mincemeat (apples, raisins, spices, erythritol), 1 apple chopped, 1/2 cup nuts (walnuts or pecans)
Directions
1. Preheat oven to 375°F. Line pan with bottom crust.
2. Mix mincemeat, chopped apple, and nuts.
3. Fill crust, then top with lattice. Crimp edges and vent.
4. Bake 45 minutes until bubbling and golden. Cool before slicing.
Tip: Brush the lattice with a light cream wash for richer color.

Sugar-Free Eggnog Pumpkin Pie

Pumpkin meets eggnog for a silky custard that slices clean. The spice notes feel festive without being heavy.

Ingredients
- Crust: prepared sugar-free crust
- Filling: 1 cup pumpkin puree, 1 cup sugar-free eggnog, 1/2 cup erythritol, 2 eggs, 1 tsp pumpkin pie spice
Directions
1. Heat oven to 350°F.
2. Blend pumpkin, eggnog, erythritol, eggs, and spice until smooth.
3. Pour into crust and bake 50 minutes, until the edges are set and the center has a soft wobble.
4. Cool to room temp, then chill for neat slices.
Serve with: A light dusting of nutmeg and a spoon of sugar-free whipped cream.

Sugar-Free Maple Cream Meringue Pie

A cool maple custard topped with soft, glossy meringue. It tastes like a lighter version of butterscotch cream.

Ingredients
- Crust: fully baked sugar-free crust
- Filling: 1 1/2 cups milk, 1/2 cup erythritol, 3 tbsp cornstarch, 2 tbsp sugar-free maple syrup
- Meringue: 4 egg whites, 1/4 cup erythritol
Directions
1. In a saucepan, whisk milk, erythritol, and cornstarch. Cook over medium heat, stirring, until thick and smooth. Stir in sugar-free maple syrup.
2. Cool slightly, then pour into the baked crust. Chill until set.
3. Whip whites to soft peaks, rain in erythritol, and beat to glossy peaks.
4. Spread over the cold pie. Broil 2 minutes until tips are golden. Chill 30 minutes before slicing.
Pro tip: Add 1 tsp vanilla to the custard for rounder flavor.

Sugar-Free Candy Cane Pie

Creamy peppermint cheesecake filling with crunchy candy cane bits. It sets in the fridge, so the prep is low stress.

Ingredients
- Crust: sugar-free chocolate cookie crust
- Filling: 1 cup crushed sugar-free candy canes, 2 cups cream cheese (softened), 1/2 cup erythritol, 1 cup whipped cream, 1/2 to 1 tsp peppermint extract
Directions
1. For baked crust, preheat to 325°F, then bake 8 minutes and cool. Or use a no-bake crust.
2. Beat cream cheese with erythritol and peppermint until smooth.
3. Fold in whipped cream, then the crushed candy canes.
4. Spoon into crust and chill 4 hours, until sliceable.
Balance tip: Start with 1/2 tsp peppermint, taste, then add more if needed.

Sugar-Free Eggnog Pie

No-bake, quick set, and perfect for make-ahead. The texture is lush without feeling heavy.

Ingredients
- Crust: your favorite sugar-free crust
- Filling: 2 cups sugar-free eggnog, 1 package instant vanilla pudding (sugar-free), 1 cup whipped cream, nutmeg for topping
Directions
1. Whisk pudding into cold eggnog until thick.
2. Fold in whipped cream.
3. Fill crust and chill 3 hours.
4. Dust with nutmeg before serving.

Sugar-Free Cherry Almond Mousse Pie

Light, fruity mousse with a gentle almond finish. It firms up overnight for clean dessert-bar style slices.

Ingredients
- Crust: baked sugar-free crust
- Filling: 1 cup cherry puree (from 2 cups cherries, sweetened with erythritol), 1 1/2 cups whipped cream, 1/2 cup almond butter, 1 tbsp gelatin
Directions
1. Bloom gelatin in a few tablespoons of cold water. Warm gently until clear.
2. Blend cherry puree with almond butter. Stir in warm gelatin.
3. Fold in whipped cream in two additions.
4. Spread into crust and chill overnight to set.
Finishing touch: Top with shaved dark chocolate or a few sliced almonds for texture.

Unique Holiday Twists and Classics

These pies bring fresh energy to the dessert table while staying sugar-free. You will see bright citrus, cozy spice, and a few fun surprises like coffee and brandy. Each recipe balances sweetness with texture, so you get bold flavor and clean slices. Use your favorite sugar-free crust, or the almond flour base from earlier for an easy gluten-free path.

Sugar-Free Lemon Meringue Pie

Tart meets sweet in a clean citrus curd with a soft, glossy cap of meringue.

Ingredients
- Crust: your favorite sugar-free crust, fully baked
- Lemon filling: 1 cup lemon juice, zest of 1 to 2 lemons, 1 cup erythritol, 4 egg yolks, 1/4 cup cornstarch, 1 1/2 cups water, pinch of salt
- Meringue: 4 egg whites, 1/4 cup erythritol, 1/4 tsp cream of tartar (optional)
Directions
1. Heat oven to 350°F.
2. Whisk erythritol, cornstarch, salt, and water in a saucepan. Cook over medium heat, stirring, until thick and clear.
3. Whisk yolks in a bowl. Slowly whisk in a cup of hot mixture, then return to the pan. Stir in lemon juice and zest. Cook 1 to 2 minutes until glossy.
4. Pour into the baked crust.
5. For meringue, beat whites with cream of tartar to soft peaks. Slowly add erythritol and beat to stiff, glossy peaks.
6. Spread meringue over hot filling, sealing the edges. Bake 15 minutes until lightly browned. Cool completely before slicing.
Tip: For a sharper lemon punch, add extra zest. The hot filling helps the meringue set without weeping.

Sugar-Free Cranberry Cheese Crumb Pie

Tangy cranberry meets creamy cheesecake with a crisp oat-almond crumb.

Ingredients
- Crust crumb: 3/4 cup quick oats, 3/4 cup almond flour, 1/4 cup erythritol, 1/4 cup melted butter, pinch of salt
- Cranberry layer: 1 cup fresh or frozen cranberries, 1/2 cup erythritol, 2 tbsp water
- Cheesecake layer: 8 oz cream cheese, 1/2 cup erythritol, 1 egg, 1 tsp vanilla
- Streusel topping: 1/2 cup almond flour, 1/4 cup oats, 2 tbsp cold butter, 2 tbsp erythritol
Directions
1. Heat oven to 375°F. Mix crust crumb ingredients, press into a 9-inch pan.
2. Simmer cranberries with erythritol and water for 6 to 8 minutes until jammy. Cool slightly.
3. Beat cream cheese, erythritol, egg, and vanilla until smooth.
4. Layer cranberry sauce over crust, then the cheesecake mixture.
5. Mix streusel and sprinkle on top.
6. Bake 35 minutes until set and golden. Cool, then chill for clean slices.
Make ahead: The texture improves after a few hours in the fridge.

Sugar-Free Eggnog Cranberry Pie

Silky eggnog custard with a bright cranberry swirl. It tastes festive and slices neat.

Ingredients
- Crust: par-baked sugar-free crust
- Filling: 1 cup sugar-free eggnog, 1 cup cranberries, 1/2 cup erythritol, 2 eggs, 1 tsp cinnamon, 1 tsp vanilla
Directions
1. Heat oven to 350°F.
2. Blend eggnog, erythritol, eggs, cinnamon, and vanilla until smooth.
3. Pulse cranberries to a rough chop. Fold into the custard or reserve a few spoonfuls for a swirl.
4. Pour into crust. If swirling, spoon cranberry puree on top and drag a knife for ribbons.
5. Bake 45 minutes until edges are set and the center has a soft wobble. Cool, then chill.
Tip: Grate fresh nutmeg on top before serving for a classic finish.

Sugar-Free Pumpkin Pie

An essential holiday pie with smooth spice and a gentle set.

Ingredients
- Crust: prepared sugar-free crust
- Filling: 15 oz pumpkin puree, 1 cup unsweetened almond milk, 1/2 cup erythritol, 2 eggs, 1 tbsp pumpkin pie spice, 1/2 tsp salt
Directions
1. Heat oven to 425°F.
2. Whisk pumpkin, almond milk, erythritol, eggs, spice, and salt until smooth.
3. Pour into crust. Bake 15 minutes.
4. Reduce oven to 350°F and bake 40 minutes more until the center is just set.
5. Cool to room temp, then chill for tidy slices.
Serving note: A spoon of sugar-free whipped cream softens the spice in a nice way.

Sugar-Free Apple Cranberry Slab Pie

A sheet-pan pie that feeds a crowd. Tart berries and sweet apples hold well in squares.

Ingredients
- Slab crust: double batch sugar-free crust for a 10×15-inch pan
- Filling: 4 apples, thinly sliced, 2 cups cranberries, 3/4 cup erythritol, 2 tbsp cornstarch, 1 tsp cinnamon, 1/4 tsp salt, 1 tbsp lemon juice
- Finish: 1 tbsp butter, cut into small pieces
Directions
1. Heat oven to 375°F. Line pan with half the crust.
2. Toss apples and cranberries with erythritol, cornstarch, cinnamon, salt, and lemon juice.
3. Spread into the pan, dot with butter, and top with remaining crust. Vent the top.
4. Bake 50 minutes until bubbling and golden. Cool before cutting.
Crowd tip: Slab pies travel well and slice into tidy bars.

Sugar-Free Sugar Cream Pie

Indiana’s classic, made without sugar. The custard is thick, velvety, and lightly spiced.

Ingredients
- Crust: fully baked sugar-free crust
- Filling: 2 cups heavy cream, 1/2 cup erythritol, 1/4 cup cornstarch, 1 tsp vanilla, 1/4 tsp salt, fresh nutmeg
Directions
1. Heat oven to 350°F.
2. Whisk cream, erythritol, cornstarch, and salt in a saucepan. Cook over medium heat, stirring, until thick and smooth.
3. Stir in vanilla. Pour into the crust.
4. Bake 30 minutes until the surface looks set at the edges.
5. Lightly broil 1 to 2 minutes for a golden top. Cool, then chill.
Note: A gentle dusting of nutmeg adds that signature flavor.

Sugar-Free Freezer Pumpkin Pie

No-bake, creamy, and fast. Great when the oven is packed with mains.

Ingredients
- Crust: sugar-free graham-style, no-bake
- Filling: 1 cup pumpkin puree, 8 oz cream cheese (softened), 1/2 cup erythritol, 1 cup sugar-free whipped topping, 1 tsp pumpkin pie spice, 1 tsp vanilla
Directions
1. Beat cream cheese and erythritol until smooth.
2. Mix in pumpkin, spice, and vanilla.
3. Fold in whipped topping until fluffy.
4. Spoon into crust, smooth the top, and freeze 4 hours. Thaw 10 to 15 minutes before slicing.
Variation: Add a quick pecan sprinkle for crunch before freezing.

Sugar-Free Creamy Coffee Pie

Silky coffee pudding in a crisp crust. It tastes like a mocha in pie form.

Ingredients
- Crust: baked sugar-free crust
- Filling: 1 cup strong brewed coffee, cooled, 1 package sugar-free chocolate pudding mix, 1 1/2 cups cold milk, 1 cup whipped cream
- Topping: cocoa powder or shaved dark chocolate
Directions
1. Whisk pudding mix with cold milk and cooled coffee until thick.
2. Spread into the crust and chill 2 hours.
3. Top with whipped cream. Dust with cocoa or add chocolate shavings.
Tip: Use decaf if serving late at night.

Sugar-Free Brandy Pear Pie

Buttery pears with warm cardamom and a gentle hint of brandy. Elegant and cozy.

Ingredients
- Crust: prepared sugar-free crust
- Filling: 5 ripe pears, thinly sliced, 1/4 cup sugar-free brandy, 1/2 cup erythritol, 1 tsp ground cardamom, 2 tbsp thickener of choice, pinch of salt
- Finish: 1 tbsp butter, cut in dots
Directions
1. Heat oven to 375°F.
2. Toss pears with brandy, erythritol, cardamom, thickener, and salt. Rest 10 minutes.
3. Fill crust, dot with butter.
4. Bake 45 minutes until the fruit is tender and juices bubble. Cool before slicing.
Serving idea: Add a light drizzle of sugar-free caramel for contrast.

Sugar-Free Mile-High Cranberry Meringue Pie

Bold cranberry curd under a lofty meringue. The color is stunning on a holiday table.

Ingredients
- Crust: fully baked
- Cranberry curd: 2 cups cranberries, 3/4 cup erythritol, 1 cup water, 2 tbsp cornstarch, pinch of salt, 1 tsp vanilla
- Meringue: 6 egg whites, 1/2 cup erythritol, 1/4 tsp cream of tartar
Directions
1. Heat oven to 350°F.
2. Simmer cranberries with water and erythritol until berries burst. Press through a sieve to remove skins. Return to pan, whisk in cornstarch and salt, and cook until thick. Stir in vanilla.
3. Pour hot curd into the crust.
4. Beat whites with cream of tartar to soft peaks. Slowly add erythritol and whip to stiff, glossy peaks.
5. Pile meringue high, sealing edges. Bake 20 minutes until lightly browned. Cool fully.
Presentation tip: Create tall swoops with a spoon for that bakery look.

From bright fruit pies and rich chocolate layers to creamy custards and nutty classics, these 25+ sugar-free picks keep the dessert table inclusive and steady for everyone, with bold flavors, sturdy textures, and simple swaps that skip the sugar spike (gluten-free guests will feel seen too). Pick one or two, test a new crust or sweetener, share your tweaks in the comments, pin a favorite, bake this season, and serve a warm slice with hot cocoa on the side for a cozy finish.