The Best Sugar Free Thanksgiving Pies People Fight for Seconds

The house smelled like cinnamon and roasted turkey, the table was full of family, but that first Thanksgiving after my husband’s diagnosis felt completely different. Watching him quietly avoid dessert pushed me to rebuild our pie table with diabetic friendly recipes that still tasted like the real thing, no sad “diet food” in sight. This guide pulls together sugar free and low sugar pies that focus on flavor, texture, and tradition, so you can keep the holiday joy without the blood sugar spike. Are you ready for The Best Sugar Free Thanksgiving Pies People Fight for Seconds?

How To Make Thanksgiving Pies Diabetic Friendly And Still Completely Craveable
Pumpkin Pie Recipes That Taste Like Tradition (Without The Sugar Spike)
Apple Pies And Apple Bars That Keep The Sweetness, Not The Sugar
Nutty Pecan Pies And Creamy Peanut Butter Pies Everyone Will Devour
Chocolate Lover’s Dream: Mud Pies, Chess Pies, And Cream Pies Without The Sugar
Bright Fruit, Custard, And Cream Pies That Lighten Up The Dessert Table
Conclusion

How To Make Thanksgiving Pies Diabetic Friendly And Still Completely Craveable

Diabetic friendly Thanksgiving pies do not have to taste like a compromise. With the right sweeteners, a smarter crust, and creamy fillings that rely on texture and flavor instead of sugar, you can keep that “wow” factor on the dessert table and still be kind to blood sugar.

Think of this section as your foundation. These are the tools and tricks that show up in the recipes later, and once you understand them, you can mix and match with confidence.

Smart Sweeteners For Sugar Free Thanksgiving Pies

Choosing a sweetener is one of the biggest shifts when baking for diabetes. The good news is, there are several options that work well in pies and do not taste like diet food.

Here is a quick guide to the most common ones you will see in the recipes below.

Stevia
Stevia comes from a plant and is very sweet in tiny amounts.

Pros: Strong sweetness, very low or no impact on blood sugar, easy to find.
Cons: Can have a bitter or herbal aftertaste, especially in high amounts or in simple flavors like vanilla custard.

Stevia works better when it is blended with another sweetener, not as the only one in a pie.

Monk fruit
Monk fruit sweetener is often mixed with erythritol or allulose in baking blends.

Pros: Clean sweetness, less aftertaste than stevia, popular in baking blends that measure like sugar.
Cons: Pure monk fruit is very sweet and hard to dose, so most people use blends and those can behave differently from brand to brand.

Monk fruit blends are usually a safe choice for pies, especially when the package says “bakes like sugar” or “1:1 sugar replacement.”

Allulose
Allulose is a newer sweetener that tastes very close to sugar.

Pros: Browns and caramelizes, keeps fillings soft and gooey, great in pumpkin and pecan pies.
Cons: Some people notice digestive upset in large amounts, and it is often a bit more expensive.

If you want that classic golden look and smooth texture, allulose is often the best option.

Erythritol
Erythritol is a sugar alcohol that is common in many “sugar free” products.

Pros: Widely available, usually budget friendly, lower impact on blood sugar than regular sugar.
Cons: Can leave a cooling sensation on the tongue, and it can crystallize as pies cool, which gives fillings a slightly gritty bite if used alone in custard or pecan pies.

Erythritol works better when combined with a bit of allulose or a liquid sweetener, so it stays dissolved.

Most of the recipes below will list a preferred sweetener and also give options. In many cases, you can swap one sweetener blend for another if you follow the package directions for how it measures compared to sugar. When in doubt, start with less, taste the filling before baking, and add more if needed.

Better Crust Choices: Nut, Oat, And Alternative Flour Crusts

Traditional pie crust is mostly white flour and fat, which means fast carbs with very little fiber. That does not play well with blood sugar. The flavor is great, though, so instead of swearing off crust forever, it helps to adjust the base.

Nut and alternative flour crusts can lower carbs, add texture, and still feel like real pie.

Almond flour
Almond flour is a staple for low carb baking. It has a mild flavor and a tender bite.

Great for: Press in crusts for pumpkin, cheesecake style pies, and chocolate pies.
Tip: Use a mix of almond flour, melted butter or coconut oil, and a pinch of sweetener and salt. Press it into the pan with your fingers or the bottom of a measuring cup.

Pecan meal or other nut meals
Pecan meal tastes like the holiday table in crust form. It adds richness and pairs well with warm spices.

Great for: Pecan pie, chocolate pecan, and sweet potato pie.
Tip: Toast the nut meal lightly before mixing, so the flavor is deeper and the crust holds together better.

Oat flour
Oat flour brings a gentle, cozy flavor and more fiber than white flour.

Great for: Fruit pies where you want a slightly hearty crust, like apple or berry.
Tip: You can grind rolled oats in a blender to make your own oat flour. Combine it with almond flour or a bit of whole wheat flour to keep the carbs lower but still get some structure.

Mixing in whole wheat or gluten free flour
Some people want a more classic crust feel, even if they are cutting carbs. In that case, you can use:

A mix of almond flour and a small amount of whole wheat flour.
A gluten free flour blend with almond flour for structure.

This gives you a crust that behaves more like traditional dough but still softens the blood sugar hit.

Press in vs rolled crusts

Press in crusts: These are the easiest. You simply press the mixture into the pan. No rolling, no chilling, and no stress. Perfect for custard and cream pies.
Rolled crusts: These feel more like a classic pie, and you can crimp the edges. They often need a mix of flours, some cold fat, and a bit more patience.

If you want to avoid soggy crust, especially with pumpkin or fruit pies, blind bake the crust. That means you:

Press or roll the crust into the pan.
Bake it partway until it is lightly set and just starting to color.
Add your filling and bake again.

Blind baking helps nut and oat based crusts stay crisp instead of turning soft under a wet filling.

If you are short on time, some of the recipes will use ready made low carb or whole grain crusts. They are not perfect, but they can be a good middle ground when you are juggling many dishes and guests.

Keeping Fillings Creamy And Sweet Without Added Sugar

Once the crust is handled, the real star is the filling. Sugar usually helps with both sweetness and texture, but you can get that same creamy, satisfying bite with other ingredients.

Here are the main thickening agents that show up in the recipes.

Eggs: Eggs are the workhorse of custard pies. In pumpkin or sweet potato pie, eggs set the filling into a smooth, sliceable custard.
Cornstarch (in small amounts): A tablespoon or two can give fruit or cream fillings a soft gel without adding many carbs.
Arrowroot: This starch works like cornstarch, but some people find it easier on digestion. It thickens at a lower temperature and gives a clear, glossy finish in fruit pies.
Gelatin: Unflavored gelatin is great for no bake pies and can help a light filling hold its shape without sugar.
Cream cheese: Cream cheese brings richness, tang, and structure. It is perfect in cheesecakes, chocolate silk pie, or pumpkin cream pies.

The trick is to rely on texture plus flavor, not just sweetness. When you cut sugar, you need more flavor support so each bite still feels bold.

A few simple tools help a lot:

Vanilla: Deepens sweetness and rounds out sharper edges from some sweeteners.
Cinnamon and nutmeg: Classic holiday spices that make pies smell rich and warm. A little goes a long way.
Citrus zest: Lemon or orange zest can wake up a fruit filling or even a pumpkin pie. It adds brightness that keeps “sugar free” pies from tasting flat.
Salt: A small pinch in both crust and filling makes flavors pop and keeps pies from tasting dull.

When you taste a filling before baking, ask yourself:
Does it taste sweet enough, and does it have enough flavor?

If the sweetness is there but it feels boring, add a bit more cinnamon, vanilla, or a pinch of salt before it goes into the oven. You can do more with a teaspoon of spice than with an extra quarter cup of sweetener.

Simple Portion And Serving Tips For People With Diabetes

Even the most carefully planned diabetic friendly pie still has carbs. That does not mean it is off limits, it just means you treat it with a little respect.

A few simple serving habits can make a big difference.

Cut smaller slices
Instead of the classic giant wedge, cut the pie into more pieces than you usually would.

For an 8 or 9 inch pie, try 10 or 12 slices instead of 6 or 8.
Serve the smaller slice on a normal sized plate so it still looks generous.

If someone wants more, they can always come back for another small slice once they see how they feel.

Pair pie with protein and fiber

Eating pie alone on an empty stomach is like giving your blood sugar a roller coaster ticket. You can soften the rise by pairing dessert with:

A scoop of Greek yogurt or a dollop of lightly sweetened whipped cream made with a sugar substitute.
A handful of nuts on the side.
A meal that already includes lean protein and high fiber sides, so the pie is not the first carb your body sees.

This is not a magic shield, but it helps slow digestion and flatten the spike.

Check blood sugar and notice patterns

Every body reacts differently. My husband can handle a slice of low sugar pie better when he has gone for a walk that day. Someone else might see a bigger jump and need a smaller piece or a different time of day.

If you or your guests track blood sugar, it helps to:

Check before dessert.
Check again 1 to 2 hours after eating.
Notice how much pie and what kind of meal worked best.

Use that information for the next holiday instead of guessing each time.

And a quick, gentle reminder: this section is not medical advice. Everyone’s health situation is different. If you are unsure how pie fits into your plan, or you are cooking for someone with diabetes and you feel nervous, encourage a quick chat with their doctor or dietitian. A short conversation now can make the whole holiday table feel more relaxed later.

Pumpkin Pie Recipes That Taste Like Tradition (Without The Sugar Spike)

Pumpkin pie is usually the first thing people look for on the dessert table. When my husband was first counting every carb, I was not ready to give that up. The goal became simple, keep the flavor, keep the creamy texture, lose the sugar crash.

These pumpkin pies hit that spot. They taste familiar, slice clean, and still feel like Thanksgiving. You can mix and match crusts, sweeteners, and toppings based on what works for your people and their numbers.

Classic Sugar Free Pumpkin Pie

This is the pie that tastes most like the one many of us grew up with, just without the sugar bomb. You can use either an almond flour crust for a lower carb option or a simple whole wheat crust if you want a more classic bite.

Ingredients (almond flour crust)
1 1/2 cups fine almond flour
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

Ingredients (whole wheat crust)
1 1/4 cups whole wheat flour
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 to 4 tablespoons ice water

Pumpkin filling
1 (15 ounce) can pumpkin puree
2 large eggs
1 large egg yolk
3/4 cup granulated allulose or monk fruit blend
1 cup heavy cream or evaporated milk
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Preheat oven to 375°F. Lightly grease a 9 inch pie plate.
For almond flour crust, mix almond flour, sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand. Press into the bottom and up the sides of the pie plate. Bake 8 to 10 minutes, until lightly set, then cool slightly.
For whole wheat crust, stir flour and salt in a bowl. Cut in cold butter with a pastry cutter or fork until you have pea sized pieces. Add ice water, 1 tablespoon at a time, until the dough holds when pressed. Shape into a disk, roll between parchment sheets, then fit into the pie plate. Crimp edges. Prick the bottom with a fork and bake 10 minutes, just until lightly set.
Lower oven temperature to 350°F.
In a large bowl, whisk pumpkin puree, eggs, and yolk until smooth. Add sweetener, cream, pumpkin pie spice, vanilla, and salt. Whisk until well blended and slightly thick.
Pour filling into the warm crust. Bake 40 to 50 minutes, until the edges are set and the center has a slight wobble.
Cool on a rack for at least 2 hours. Chill for 4 hours or overnight so the texture fully sets. Slice and serve with lightly sweetened sugar free whipped cream if you like.

5-Ingredient Mini Pumpkin Pies (Perfect For Portion Control)

These mini pies are fast, simple, and a nice built in portion check. Guests can enjoy dessert, take one or two, and not feel like they are committing to a massive slice.

Ingredients
6 low carb tortillas or 12 pre made low carb mini crusts
1 cup pumpkin puree
2 large eggs
1/2 cup granulated allulose or monk fruit blend
1 1/2 teaspoons pumpkin pie spice

Directions

Preheat oven to 350°F. Grease a 12 cup muffin tin.
If using tortillas, cut 12 circles with a cookie cutter or the rim of a glass. Press each circle into a muffin cup to form a mini crust.
In a bowl, whisk pumpkin puree, eggs, sweetener, and pumpkin pie spice until smooth.
Spoon filling into each crust, almost to the top.
Bake 18 to 22 minutes, until the centers are set. Cool in the tin, then lift out gently. Chill before serving for the best texture.

Mini pies help people with diabetes enjoy dessert with less risk of a big spike, since each one is a natural, smaller serving.

Ginger Pumpkin Pie With A Warm, Spicy Kick

If you like a little heat and depth with your pumpkin pie, ginger is your friend. The bold spice lets you use less sweetener while the pie still tastes rich and full.

Ingredients (crust)
1 1/4 cups almond flour or oat flour
2 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (filling)
1 (15 ounce) can pumpkin puree
3 large eggs
2/3 cup granulated allulose or monk fruit blend
1 cup heavy cream
1 tablespoon fresh grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Preheat oven to 350°F. Grease a 9 inch pie plate.
For the crust, combine almond or oat flour, sweetener, and salt. Stir in melted butter until the mixture is evenly moistened. Press firmly into the bottom and up the sides of the pie plate. Bake 8 to 10 minutes, until just set.
In a large bowl, whisk pumpkin puree and eggs until smooth. Add sweetener, cream, fresh grated ginger, ground ginger, cinnamon, nutmeg, vanilla, and salt. Whisk until fully combined and slightly frothy.
Pour filling into the warm crust. Bake 40 to 45 minutes, until the center is mostly set and only the very middle jiggles slightly.
Cool completely, then chill for at least 3 hours. The ginger flavor blooms as it sits, so it tastes even better the next day.

Deep Dish Pumpkin Meringue Pie Without Added Sugar

This one feels a little fancy, but the steps are simple. You get a tall pumpkin layer and a fluffy, toasted meringue on top, all without added sugar.

Ingredients (crust)
1 1/2 cups almond flour
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Pumpkin filling
1 (15 ounce) can pumpkin puree
3 large eggs
1 cup heavy cream
3/4 cup granulated allulose or monk fruit blend
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt

Meringue topping
4 large egg whites, room temperature
1/2 cup powdered allulose (or another heat stable powdered sweetener)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Grease a deep dish 9 inch pie plate.
For the crust, mix almond flour, sweetener, and salt. Stir in melted butter until combined. Press into the bottom and up the sides of the deep dish plate. Bake 8 to 10 minutes, then cool slightly.
For the filling, whisk pumpkin puree, eggs, cream, sweetener, pumpkin pie spice, vanilla, and salt in a large bowl until smooth. Pour into the crust.
Bake 45 to 55 minutes, until the filling is mostly set and only the center has a gentle wobble. Cool completely.
For the meringue, place egg whites and cream of tartar in a clean bowl. Beat with a mixer on medium speed until soft peaks form. Gradually add powdered allulose, 1 to 2 tablespoons at a time, then increase speed to high. Beat until glossy, stiff peaks hold their shape. Beat in vanilla.
Preheat oven to 400°F or set broiler to low. Spoon meringue over the cooled pie, sealing it to the crust edges. Swirl the top with a spatula.
Bake 5 to 8 minutes, or broil 1 to 3 minutes, watching closely, until the meringue is golden on the tips. Cool to room temperature, then chill before slicing.

Maple Pumpkin Pie With Streusel Topping (Low Sugar Version)

This pie leans on a little real maple syrup for classic holiday flavor, then balances it with a sugar free sweetener so the total sugar stays lower.

Ingredients (crust)
1 1/4 cups almond flour or whole wheat flour
2 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Pumpkin filling
1 (15 ounce) can pumpkin puree
2 large eggs
1/3 cup pure maple syrup
1/3 cup granulated allulose or monk fruit blend
3/4 cup evaporated milk or heavy cream
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt

Streusel topping
1/2 cup almond flour
1/3 cup chopped pecans
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon cinnamon
3 tablespoons cold unsalted butter, cubed

Directions

Preheat oven to 350°F. Grease a 9 inch pie plate.
For the crust, mix almond or whole wheat flour with sweetener and salt. Stir in melted butter until the mixture clumps when pressed. Press into the pie plate and bake 8 to 10 minutes.
For the filling, whisk pumpkin puree, eggs, maple syrup, sweetener, evaporated milk or cream, pumpkin pie spice, vanilla, and salt until smooth. Pour into the warm crust.
In a small bowl, mix almond flour, pecans, sweetener, and cinnamon. Cut in cold butter with a fork until you have coarse crumbs.
Bake the pie for 20 minutes, then carefully pull it out and sprinkle the streusel evenly on top.
Return to the oven and bake another 20 to 25 minutes, until the center is set and the topping is lightly golden.
Cool completely and chill for a few hours. The maple flavor comes through without weighing the whole dessert down in sugar.

Bars are a smart choice when you have a crowd and want clean, smaller servings. You can cut tiny squares for people who want just a taste, or larger ones for those who can handle more carbs.

Sugar Free Pumpkin Pie Bars

Ingredients
1 1/2 cups almond flour
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1 (15 ounce) can pumpkin puree
2 large eggs
2/3 cup granulated allulose or monk fruit blend
3/4 cup evaporated milk or heavy cream
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Preheat oven to 350°F. Line a 9 by 13 inch baking pan with parchment, leaving overhang to lift later.
Mix almond flour, 3 tablespoons sweetener, and salt. Stir in melted butter. Press into the bottom of the pan. Bake 10 minutes.
While the crust bakes, whisk pumpkin puree, eggs, 2/3 cup sweetener, evaporated milk or cream, pumpkin pie spice, vanilla, and salt until smooth.
Pour filling over the hot crust. Bake 30 to 35 minutes, until the center is set.
Cool completely in the pan, then chill for at least 3 hours. Lift out with the parchment and cut into 24 bars or more for smaller servings.

Sugar Free Pumpkin Cheesecake Bars

These feel a little more indulgent, but the mix of protein and fat from cream cheese helps slow digestion, which can be helpful for blood sugar when the portion is modest.

Ingredients
1 1/2 cups almond flour
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1/2 cup granulated allulose or monk fruit blend
2 large eggs
1 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Directions

Keep oven at 350°F. Line a second 9 by 13 inch pan with parchment, or rinse and reuse the first once cooled.
For the crust, mix almond flour, 3 tablespoons sweetener, and salt. Stir in melted butter and press into the pan. Bake 8 to 10 minutes.
In a mixing bowl, beat cream cheese and 1/2 cup sweetener until smooth. Add eggs one at a time, mixing well. Blend in pumpkin puree, pumpkin pie spice, and vanilla until creamy.
Pour the cheesecake filling over the warm crust. Smooth the top.
Bake 25 to 30 minutes, until the center is just set and no longer wet.
Cool to room temperature, then chill at least 4 hours or overnight. Cut into small bars. Serve plain or with a small spoonful of sugar free whipped cream on top.

Pumpkin bars hold up well on a buffet, pack easily for leftovers, and give friends and family with diabetes a way to join the dessert ritual without feeling like they have to sit out or go overboard.

Apple Pies And Apple Bars That Keep The Sweetness, Not The Sugar

Apple pie is where I really felt the tension between tradition and health. My husband grew up on big slices of warm apple pie with vanilla ice cream, so just skipping it did not feel like an option. The trick became learning how to keep the cozy spices, soft baked apples, and crunchy toppings, while cutting the sugar that makes blood sugar jump.

These apple recipes use real fruit, warm spices, and smart sweeteners so the flavor still shouts “Thanksgiving,” not “diet dessert.” You can mix and match crusts, toppings, and shapes based on your time, your equipment, and how many people are coming over.

Apple Crumble Pie With Crunchy Oat And Nut Topping

This is that classic, bubbling apple pie with a golden crumble on top, just without the sugar rush. The oats and nuts add fiber and crunch, and the filling still tastes like cinnamon apples straight from the oven.

Ingredients (apple filling)
6 cups thinly sliced tart apples (Granny Smith or similar)
1 tablespoon lemon juice
1/3 to 1/2 cup granulated allulose or monk fruit blend
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons cornstarch or arrowroot

Ingredients (crumble topping)
3/4 cup old fashioned rolled oats
1/2 cup almond flour
1/3 cup chopped pecans or walnuts
1/3 cup granulated allulose or monk fruit blend
1/4 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons cold unsalted butter, diced, or coconut oil

Optional crust
1 chilled 9 inch low sugar or whole wheat pie crust, unbaked

Directions

Preheat oven to 375°F. If using a crust, fit it into a 9 inch pie plate, trim, and crimp the edges. Lightly prick the bottom with a fork.
In a large bowl, toss sliced apples with lemon juice. Add sweetener, cinnamon, nutmeg, salt, and cornstarch. Stir until every slice is coated and glossy. Let sit 10 minutes so the juices start to release.
For the crumble, combine oats, almond flour, nuts, sweetener, cinnamon, and salt in a medium bowl. Add cold butter or coconut oil. Rub with your fingers or use a fork until the mixture forms moist, chunky crumbs.
If using a crust, spread the apple mixture evenly in the pie shell, mounding slightly in the center. If skipping crust, grease the pie plate and add the apples directly to the dish.
Sprinkle the crumble topping evenly over the apples. Press gently so it sticks but do not pack it too tightly.
Place the pie on a baking sheet to catch drips. Cover loosely with foil so the crumble does not brown too fast.
Bake 30 minutes covered. Remove the foil and bake another 20 to 25 minutes, until the topping is golden and the apples are tender when pierced with a knife.
Cool at least 30 to 45 minutes so the juices thicken. Serve warm or at room temperature with a spoonful of sugar free whipped cream or a small scoop of low sugar vanilla ice cream.

Precooking the apples in the bowl with sweetener and starch helps them release juice and bake more evenly, so you are less likely to get crunchy centers or a watery filling.

Salted Caramel Apple Pie Bars And Mini Apple Pies

When I started making apple desserts for a crowd, bars and mini pies quickly became my secret weapon. You get all the flavor of a full pie, but built in portion control and easy serving for people who are counting carbs.

Sugar Free Salted Caramel Apple Pie Bars

Ingredients (shortbread style crust)
1 3/4 cups almond flour
3 tablespoons coconut flour or oat flour
1/4 cup granulated allulose or monk fruit blend
1/4 teaspoon salt
6 tablespoons unsalted butter, melted

Ingredients (spiced apple layer)
4 cups chopped apples, small dice
1 tablespoon lemon juice
1/3 to 1/2 cup granulated allulose or monk fruit blend
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon cornstarch or arrowroot

Ingredients (sugar free salted caramel)
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 cup allulose (granulated or powdered)
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon fine sea salt

Directions

Preheat oven to 350°F. Line an 8 by 8 or 9 by 9 inch pan with parchment and leave overhang for easy lifting.
For the crust, mix almond flour, coconut or oat flour, sweetener, and salt. Stir in melted butter until the mixture clumps. Press firmly into the bottom of the pan in an even layer. Bake 10 to 12 minutes, until just set and lightly golden at the edges.
In a bowl, toss apples with lemon juice. Add sweetener, cinnamon, nutmeg, salt, and cornstarch. Stir until well coated. Spread the apples evenly over the hot crust.
Return the pan to the oven and bake 20 to 25 minutes, until the apples are tender when poked with a fork.
While the bars bake, make the caramel. Add cream, butter, and allulose to a small saucepan. Cook over medium heat, stirring often, until it comes to a gentle simmer.
Lower the heat slightly and cook 5 to 8 minutes, stirring, until the mixture thickens and coats the back of a spoon. Remove from heat, stir in vanilla and salt, and let cool a few minutes. It will thicken more as it cools.
When the bars come out of the oven, let them sit 5 to 10 minutes. Drizzle the warm salted caramel evenly over the apple layer.
Cool completely, then chill until firm. Lift out by the parchment and cut into 16 to 20 bars. The smaller the square, the easier it is on blood sugar.

Allulose behaves much closer to real sugar in caramel, so you get that deep flavor without the spike.

Mini Apple Pies In A Muffin Tin

These are cute, fast, and perfect when you need grab and go Thanksgiving desserts for people watching carbs.

Ingredients (crust and filling)
2 ready made low carb or whole wheat pie crusts, chilled
3 cups finely chopped apples
1 tablespoon lemon juice
1/4 to 1/3 cup granulated allulose or monk fruit blend
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon cornstarch or arrowroot
1 egg, beaten, for egg wash (optional)

Directions

Preheat oven to 375°F. Grease a 12 cup muffin pan.
Unroll the crusts and use a round cutter or wide glass to cut 12 circles slightly larger than the muffin cups. Gently press each circle into a cup, making little crust “bowls.”
In a bowl, toss apples with lemon juice. Add sweetener, cinnamon, nutmeg, and cornstarch. Stir to coat.
Spoon the apple mixture into each crust, filling almost to the top and pressing lightly to pack.
If you have extra dough, cut small shapes or strips and place on top of the pies. Brush crust edges and tops lightly with beaten egg if you want more color.
Bake 18 to 22 minutes, until crusts are golden and the filling is bubbling.
Cool in the pan for at least 15 minutes, then run a thin knife around the edges and gently lift out. Serve warm or at room temperature.

Each mini pie is a small, tidy portion that still feels like a real dessert, which helps people with diabetes enjoy Thanksgiving without feeling left out.

Salted Caramel Apple Pie And Old Fashioned Dutch Apple Pie

Sometimes you just want a full size pie on the table. These two versions keep that traditional feel, but the sweetener and toppings are adjusted so people do not get slammed with sugar.

Sugar Free Salted Caramel Apple Pie

Ingredients (crust)
1 1/4 cups whole wheat pastry flour or a gluten free blend
1/2 cup fine almond flour
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 to 5 tablespoons ice water

Ingredients (apple filling)
6 cups thinly sliced apples
1 tablespoon lemon juice
1/3 to 1/2 cup granulated allulose or monk fruit blend
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons cornstarch or arrowroot

Ingredients (salted caramel drizzle)
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 cup allulose
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon fine sea salt

Directions

For the crust, mix whole wheat flour, almond flour, and salt in a bowl. Cut in cold butter with a pastry cutter or fork until you see pea sized bits.
Add ice water, 1 tablespoon at a time, tossing with a fork until the dough holds together when pressed. Form into a disk, wrap, and chill 30 minutes.
Preheat oven to 375°F. On a lightly floured surface, roll the dough into a circle and fit it into a 9 inch pie plate. Trim and crimp the edges. Chill while you make the filling.
Toss sliced apples with lemon juice, sweetener, cinnamon, nutmeg, salt, and cornstarch. Let sit 10 minutes so the juices start to thicken. This pre soaking step helps the apples bake evenly and keeps the filling from turning soupy.
Fill the crust with the apple mixture, mounding slightly. Cover the edges with foil or a pie shield.
Bake 35 to 45 minutes, until the apples are tender and the crust is golden.
While the pie bakes, cook the caramel. Add cream, butter, and allulose to a saucepan. Bring to a gentle simmer over medium heat, then cook, stirring often, until thick and golden, about 6 to 8 minutes. Remove from heat, stir in vanilla and salt, and cool slightly.
When the pie comes out of the oven, cool at least 30 minutes. Drizzle warm salted caramel over the top just before serving, or serve it on the side so people can add their own amount.

Old Fashioned Dutch Apple Pie With Crumble Topping

This is the pie that tastes like your grandma’s, only lighter on sugar and topped with a crunchy crumble instead of a top crust.

Ingredients (bottom crust)
1 1/4 cups whole wheat pastry flour or white whole wheat flour
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 to 4 tablespoons ice water

Ingredients (apple filling)
6 cups sliced apples
1 tablespoon lemon juice
1/3 to 1/2 cup granulated allulose or monk fruit blend
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons cornstarch or arrowroot

Ingredients (crumble topping)
3/4 cup almond flour or oat flour
1/2 cup rolled oats
1/3 cup granulated allulose or monk fruit blend
1/4 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons cold unsalted butter, diced

Directions

For the crust, combine flour and salt. Cut in butter until crumbly. Add ice water a tablespoon at a time until the dough comes together. Shape into a disk, chill 20 to 30 minutes, then roll out and fit into a 9 inch pie plate. Crimp edges.
Preheat oven to 375°F. Place the crust in the fridge while you mix the filling.
Toss the apples with lemon juice, sweetener, cinnamon, nutmeg, salt, and cornstarch. Let sit about 10 minutes. This slight pre soak helps the apples soften evenly and release some juice before baking.
For the crumble, mix almond or oat flour, oats, sweetener, cinnamon, and salt. Cut in butter until you have coarse crumbs.
Fill the crust with the apple mixture. Sprinkle the crumble topping evenly over the apples.
Place the pie on a baking sheet. Cover loosely with foil and bake 25 minutes. Remove the foil and bake another 20 to 25 minutes, until the topping is deep golden and the filling is bubbling at the edges.
Cool at least 45 minutes so the juices set. Slice and serve as is, or with a small spoonful of sugar free vanilla yogurt on the side.

Classic Double Crust Apple Pie And Apple Pear Phyllo Pie

These two desserts sit on opposite ends of the texture spectrum. One is sturdy and traditional with a double crust, the other is flaky and delicate with thin layers of phyllo. Both keep sugar in check, so they work for a mixed table.

Reduced Sugar Classic Double Crust Apple Pie

Ingredients (lighter double crust)
1 1/2 cups whole wheat pastry flour or half whole wheat, half all purpose
1/2 cup fine almond flour
1/2 teaspoon salt
2 tablespoons granulated allulose or monk fruit blend
8 tablespoons cold unsalted butter, cubed
4 to 6 tablespoons ice water

Ingredients (apple filling)
7 cups thinly sliced apples
1 tablespoon lemon juice
1/3 to 1/2 cup granulated allulose or monk fruit blend
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves (optional)
1/4 teaspoon salt
2 tablespoons cornstarch or arrowroot

Directions

For the crust, whisk flours, salt, and sweetener. Cut in butter until you have pea sized pieces. Sprinkle in ice water, a tablespoon at a time, until the dough just holds together.
Divide the dough into two disks. Wrap and chill at least 30 minutes.
Preheat oven to 400°F. Roll one disk into a circle and fit it into a 9 inch pie plate, leaving some overhang. Keep the second disk chilled.
Toss apples with lemon juice. Add sweetener, spices, salt, and cornstarch. Stir and let sit 10 minutes. This helps start the softening process so the apples bake evenly.
Fill the bottom crust with the apple mixture, piling it slightly higher in the center.
Roll out the second crust and place it over the apples. Trim excess, fold edges under, and crimp. Cut a few slits in the top for steam. You can brush with a little milk and sprinkle with a tiny bit of granulated sweetener if you like.
Bake 20 minutes at 400°F. Lower heat to 350°F, cover the edges with foil, and bake another 30 to 35 minutes, until the crust is golden and the filling is bubbling.
Cool at least 1 hour. Double crust pies need time to set, or the filling will spill out when sliced.

Apple Pear Phyllo Pie With Lightly Sweet Filling

Phyllo gives you those crisp, shattering layers that feel special but use less fat and dough than a regular crust. The key is a gentle hand and a little patience.

Ingredients (filling)
3 cups thinly sliced apples
2 cups thinly sliced ripe pears
1 tablespoon lemon juice
1/4 to 1/3 cup granulated allulose or monk fruit blend
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla extract
1 tablespoon cornstarch or arrowroot

Ingredients (phyllo and fat)
8 to 10 sheets phyllo dough, thawed
4 tablespoons unsalted butter, melted, or a mix of butter and neutral oil

Directions

Preheat oven to 350°F. Lightly grease a 9 inch pie plate or round baking dish.
In a bowl, toss apples and pears with lemon juice. Add sweetener, cinnamon, nutmeg, vanilla, and cornstarch. Stir gently and let stand 5 to 10 minutes.
Unroll the phyllo and cover it with a clean, slightly damp kitchen towel so it does not dry out. Phyllo tears easily when dry, so this step matters.
Lay one sheet of phyllo in the pie plate, letting the edges hang over the sides. Brush lightly with melted butter. Repeat with 5 to 6 more sheets, turning each one slightly so the overhang rotates around the plate and brushing each layer with a little butter.
Spoon the apple pear mixture into the center and spread it evenly.
Fold the overhanging phyllo toward the center, crinkling it gently to form a rough, ruffled edge over part of the filling. Brush the top with more butter. If using extra sheets, crumple them lightly and place on top for more flaky layers.
Bake 30 to 40 minutes, until the phyllo is crisp and golden and the fruit is tender.
Cool at least 20 minutes. Phyllo is delicate, so use a sharp knife and a small spatula to lift out slices.

Phyllo handling tips

Work quickly and keep unused sheets under a damp towel.
Do not soak the sheets with butter, a light brush is enough.
If a sheet tears, just patch it. The layers hide flaws and still bake up beautifully.

Slow Cooker, Rose, And Rustic Apple Desserts (3-In-1 Recipe Set)

On busy Thanksgiving mornings, the oven is prime real estate. These three recipes give you flexible options, from a slow cooker dessert to a pretty rose tartlet and a rustic galette that looks like you tried harder than you did.

3 Ingredient Slow Cooker Apple Pie

Ingredients
6 cups sliced apples
1 box sugar free yellow cake mix or 2 cups oats mixed with 1/3 cup sweetener
1/3 to 1/2 cup granulated allulose or monk fruit blend

Directions

Grease the slow cooker. Add apples and sprinkle with sweetener. Toss to coat.
Sprinkle the dry sugar free cake mix over the apples, or use the oat and sweetener mix if you prefer more fiber.
Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours, until the apples are tender and the top is set.
Serve warm in bowls with a small spoonful of sugar free whipped cream or plain Greek yogurt.

Mini Apple Rose Pies

Ingredients
2 low carb or whole wheat pie crusts
3 to 4 apples, cored and very thinly sliced
2 tablespoons lemon juice
3 tablespoons granulated allulose or monk fruit blend
1 teaspoon cinnamon

Directions

Preheat oven to 375°F. Grease a 12 cup muffin tin.
Cut crust into 12 circles and press into muffin cups.
Toss apple slices with lemon juice, sweetener, and cinnamon. Microwave 1 to 2 minutes until just flexible.
Arrange 6 to 8 apple slices in a line, overlapping. Roll up into a “rose” and place inside a crust. Repeat for all cups.
Bake 18 to 22 minutes, until crust is golden and apples are tender. Cool slightly before removing.

Rustic Sugar Free Apple Galette

Ingredients
1 whole wheat or low sugar pie crust, rolled into a circle
4 cups sliced apples
1 tablespoon lemon juice
1/3 cup granulated allulose or monk fruit blend
1 teaspoon cinnamon
1 tablespoon cornstarch or arrowroot
1 egg, beaten, for brushing (optional)

Directions

Preheat oven to 400°F. Line a baking sheet with parchment.
Toss apples with lemon juice, sweetener, cinnamon, and cornstarch.
Place the crust on the baking sheet. Pile the apple mixture in the center, leaving a 2 inch border.
Fold the edges of the crust up and over the apples, pleating as you go. Brush edges with beaten egg if you want more color.
Bake 30 to 35 minutes, until the crust is golden and the apples are soft.
Cool slightly, slice into wedges, and serve warm or at room temperature.

These three options prove you can keep all the cozy apple dessert energy on your Thanksgiving table, without leaning on a wall of sugar.

Nutty Pecan Pies And Creamy Peanut Butter Pies Everyone Will Devour

If pumpkin and apple pies are the steady favorites, pecan and peanut butter pies are the show-offs. They are rich, sticky, and over the top in the best way. The trick for a diabetic friendly Thanksgiving table is getting that same gooey, nutty bite without a flood of sugar.

These recipes use smart sweeteners, nut based crusts, and a few flavor tricks like brandy, bourbon, cocoa, and dates. The result is a group of pies people will fight over, whether they count carbs or not.

Classic Sugar Free Pecan Pie And Brandy Pecan Pie

These two pies share the same sugar free pecan base. One stays classic, the other adds a gentle brandy note for adults who like a deeper flavor.

Classic Sugar Free Pecan Pie

Ingredients (low carb crust)
1 1/2 cups fine almond flour
1/4 cup pecan meal or very finely chopped pecans
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

Ingredients (pecan filling)
1 1/2 cups pecan halves or large pieces
3 large eggs
3/4 cup liquid allulose or sugar free syrup blend
2 tablespoons granulated allulose or monk fruit blend
1 tablespoon molasses
4 tablespoons unsalted butter, melted and cooled slightly
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

Directions

Preheat oven to 350°F. Grease a 9 inch pie plate.
For the crust, mix almond flour, pecan meal, sweetener, and salt in a bowl. Add melted butter and vanilla. Stir until the mixture clumps.
Press the crust firmly across the bottom and up the sides of the pie plate. Bake 8 to 10 minutes, until just set and lightly golden at the edges. Cool for 5 to 10 minutes.
Spread pecans evenly over the warm crust.
In another bowl, whisk eggs until smooth. Add liquid allulose, granulated sweetener, molasses, melted butter, vanilla, and salt. Whisk until glossy and fully combined.
Pour the filling over the pecans. Use a fork to gently nudge pecans so they sit in an even layer.
Bake 35 to 45 minutes, until the edges are set and the center has a slight jiggle. If the crust browns too fast, cover the edges with foil.
Cool at least 2 hours at room temperature. Chill for cleaner slices. Cut into 10 to 12 thin wedges for a more gentle carb load.

Brandy Pecan Pie (Sugar Free Base)

Ingredients (crust)
Use the same low carb crust as the Classic Sugar Free Pecan Pie, baked as directed.

Ingredients (brandy pecan filling)
1 1/2 cups pecan halves or large pieces
3 large eggs
3/4 cup liquid allulose or sugar free syrup blend
2 tablespoons granulated allulose or monk fruit blend
1 tablespoon molasses
3 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons brandy
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

Directions

Preheat oven to 350°F if not already on. Prepare and pre bake the crust as in the classic version.
Scatter pecans over the warm crust in an even layer.
In a bowl, whisk eggs until blended. Add liquid allulose, granulated sweetener, molasses, melted butter, brandy, vanilla, and salt. Whisk until smooth.
Pour the filling over the pecans. Gently tap the pan on the counter to release any air bubbles.
Bake 35 to 45 minutes, until the pie is set around the edges and the center still has a soft wobble. Tent loosely with foil if the top darkens too quickly.
Cool completely. The brandy flavor softens as it rests, so the pie tastes better after at least 4 hours in the fridge.
Slice thin and serve to adults. Pair with sugar free whipped cream if you want to stretch the serving without adding more carbs from the pie itself.

Chocolate Pecan Pie, Instant Pot Bourbon Pecan Pie, And Pecan Pie Cheesecake

These are the “extra” pies. They are richer, thicker, and feel like something from a fancy bakery, only with far less sugar hiding in each slice.

Chocolate Pecan Pie (Sugar Free)

Ingredients (crust)
1 1/2 cups almond flour
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (chocolate pecan filling)
1 1/2 cups pecan halves or pieces
3 large eggs
3/4 cup liquid allulose or sugar free syrup blend
2 tablespoons granulated allulose or monk fruit blend
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Preheat oven to 350°F. Grease a 9 inch pie plate.
Mix almond flour, sweetener, and salt. Stir in melted butter until the mixture holds together. Press into the pan and up the sides. Bake 8 to 10 minutes. Cool slightly.
Scatter pecans over the crust.
In a bowl, whisk eggs. Add liquid allulose, granulated sweetener, cocoa powder, melted butter, vanilla, and salt. Whisk until no cocoa lumps remain.
Pour filling over the pecans.
Bake 35 to 45 minutes, until the top looks set and the center moves a little when you gently shake the pan.
Cool fully, then chill. The chocolate flavor deepens after a few hours in the fridge. Cut into small slices. This one is rich.

Instant Pot Bourbon Pecan Pie (Soft Custard Texture)

This version cooks the filling pot in pot, which gives a tender, custard style center.

Ingredients (filling and crust base)
1 1/2 cups pecan halves or pieces
3 large eggs
3/4 cup liquid allulose or sugar free syrup blend
2 tablespoons granulated allulose or monk fruit blend
1 tablespoon molasses (optional for flavor)
3 tablespoons unsalted butter, melted and cooled
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups almond flour
3 tablespoons melted butter (for press in crust)
2 tablespoons granulated allulose or monk fruit blend

Directions

Grease a 7 inch round springform pan or pressure safe cake pan. In a bowl, mix almond flour, 3 tablespoons melted butter, and 2 tablespoons sweetener. Press into the bottom of the pan. Sprinkle pecans on top.
In another bowl, whisk eggs. Add liquid allulose, granulated sweetener, molasses if using, melted butter, bourbon, vanilla, and salt. Whisk until smooth.
Pour filling over the pecans and crust.
Cover the pan tightly with foil. Pour 1 cup water into the Instant Pot. Place a trivet inside and set the covered pan on the trivet.
Lock the lid. Cook on High Pressure for 25 minutes. Let pressure release naturally for 15 minutes, then release any remaining pressure.
Carefully lift out the pan. Remove foil. The center should look set around the edges with a slight jiggle in the middle.
Cool to room temperature, then chill at least 4 hours or overnight. The custard firms as it cools.
Slice into 10 to 12 small wedges. The bourbon flavor is gentle but present, so keep this one for adults.

Pecan Pie Cheesecake (Sugar Free)

This dessert layers a nut crust, creamy cheesecake, and sticky pecan topping. It looks like a lot of work, but each part is simple.

Ingredients (nut crust)
1 1/2 cups almond flour
1/2 cup finely chopped pecans
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (cheesecake layer)
24 ounces cream cheese, softened
3/4 cup granulated allulose or monk fruit blend
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon salt

Ingredients (pecan topping)
1 cup pecan halves or large pieces
1/3 cup liquid allulose or sugar free syrup blend
2 tablespoons granulated allulose or monk fruit blend
3 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt

Directions

Preheat oven to 325°F. Grease a 9 inch springform pan. Wrap the outside with foil if you plan to use a water bath.
For the crust, mix almond flour, pecans, sweetener, and salt. Stir in melted butter until it clumps. Press firmly into the bottom of the pan. Bake 8 to 10 minutes, then cool slightly.
For the cheesecake, beat cream cheese and sweetener until smooth and fluffy. Add eggs one at a time, mixing on low until just combined. Blend in sour cream, vanilla, and salt.
Pour cheesecake batter over the crust. Tap the pan on the counter to release air bubbles.
Place the pan on a baking sheet. Bake 45 to 55 minutes, until the edges look set and the center has a soft jiggle.
Turn off the oven, crack the door, and let the cheesecake sit inside 30 minutes. Move to a rack and cool to room temperature, then chill at least 6 hours.
For the topping, add butter, liquid allulose, and granulated sweetener to a small pan. Cook over medium heat, stirring, until it gently simmers and thickens slightly, about 3 to 5 minutes. Remove from heat, stir in pecans, vanilla, and salt. Let cool until just warm and pourable.
Spoon the pecan topping over the chilled cheesecake. Chill again for 30 minutes to set the top.
Cut into thin slices. The mix of fat, protein, and fiber makes this feel indulgent while still being more friendly to blood sugar than a traditional pecan pie.

Maple Pecan Pie Bars And No Bake Peanut Butter Pie With Chocolate Whipped Cream

Bars and no bake pies are your best friends when the oven is full and guests are already asking about dessert. These two recipes hold well in the fridge and taste even better the next day.

Maple Pecan Pie Bars (Lower Sugar)

Ingredients (nutty crust)
1 1/2 cups almond flour
1/2 cup chopped pecans
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
5 tablespoons unsalted butter, melted

Ingredients (maple pecan topping)
2 cups pecan halves or pieces
2 large eggs
1/4 cup pure maple syrup
1/2 cup liquid allulose or sugar free syrup blend
2 tablespoons granulated allulose or monk fruit blend
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Preheat oven to 350°F. Line a 9 by 13 inch pan with parchment and leave some overhang.
For the crust, combine almond flour, chopped pecans, sweetener, and salt. Add melted butter and mix until the crumbs hold together. Press into the pan in a firm, even layer. Bake 10 to 12 minutes, until lightly golden.
For the topping, scatter the 2 cups of pecans over the hot crust.
In a bowl, whisk eggs. Add maple syrup, liquid allulose, granulated sweetener, melted butter, vanilla, and salt. Whisk until smooth.
Pour the mixture over the pecans and crust.
Bake 20 to 25 minutes, until the topping looks set and the center no longer appears wet.
Cool completely in the pan, then chill at least 3 hours. Lift out using the parchment and cut into 24 or more small bars.
Make ahead tip: These bars keep well for 3 to 4 days in the fridge. The flavor improves by day two, so they are perfect to bake the day before Thanksgiving.

No Bake Peanut Butter Pie With Sugar Free Chocolate Whipped Cream

This pie tastes like a peanut butter cup in a creamy, fluffy form, without the sugar crash.

Ingredients (crust)
1 1/2 cups almond flour or crushed low carb cookies
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
5 tablespoons unsalted butter, melted

Ingredients (peanut butter filling)
8 ounces cream cheese, softened
3/4 cup creamy natural peanut butter (no sugar added)
2/3 cup powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract
1 cup cold heavy cream

Ingredients (chocolate whipped cream)
1 cup cold heavy cream
3 tablespoons powdered allulose or powdered monk fruit blend
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract

Directions

For the crust, mix almond flour or cookie crumbs with sweetener and salt. Stir in melted butter until the mixture is moist. Press into the bottom and up the sides of a 9 inch pie plate. Chill while you make the filling.
For the filling, beat cream cheese and peanut butter until smooth. Add powdered sweetener and vanilla, and mix until creamy.
In a separate bowl, whip 1 cup heavy cream to stiff peaks. Fold the whipped cream gently into the peanut butter mixture until fully blended and airy.
Spoon the filling into the chilled crust and smooth the top. Chill at least 4 hours, or overnight, until firm enough to slice.
For the chocolate whipped cream, beat heavy cream, powdered sweetener, cocoa powder, and vanilla until soft to medium peaks form.
Spread or pipe the chocolate whipped cream over the chilled pie just before serving, or up to a few hours ahead.
Make ahead tip: The pie (without whipped cream) can be made 1 to 2 days in advance and kept covered in the fridge. Add the chocolate topping the day you plan to serve for the best texture.

Peanut Butter Pie And Date Walnut Pie For Deep, Caramelly Flavor

This last pair hits that deep, almost caramel style flavor that people miss when they cut sugar. One leans on peanut butter, the other on dates and walnuts.

Classic Style Sugar Free Peanut Butter Pie

This version tastes like a diner peanut butter pie, only with a fraction of the sugar.

Ingredients (crust)
1 1/2 cups almond flour
1/2 cup crushed peanuts or chopped pecans
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
5 tablespoons unsalted butter, melted

Ingredients (peanut butter filling)
8 ounces cream cheese, softened
3/4 cup creamy natural peanut butter (no sugar added)
2/3 to 3/4 cup powdered allulose or powdered monk fruit blend, to taste
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks

Directions

Mix almond flour, crushed nuts, sweetener, and salt. Stir in melted butter until everything is evenly moist. Press firmly into a 9 inch pie plate. Chill for at least 30 minutes.
For the filling, beat cream cheese and peanut butter until smooth and fluffy. Add powdered sweetener and vanilla. Taste and adjust sweetness if needed.
Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
Spoon the filling into the chilled crust. Smooth the top.
Chill at least 4 hours, or overnight, until the pie is firm enough to hold clean slices.
Serving tip: Cut this pie into 10 to 12 small slices. It is rich, so a smaller piece still feels generous and helps with blood sugar control.

Date Walnut Pie With Controlled Sugar

Dates bring natural sweetness and a strong caramel note. A small amount of sugar substitute balances the flavor without pushing the sugars too high.

Ingredients (crust)
1 1/2 cups almond flour or oat flour
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (date walnut filling)
1 cup pitted dates, chopped
1/2 cup hot water
3 large eggs
1/4 cup granulated allulose or monk fruit blend
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped walnuts

Directions

Preheat oven to 350°F. Grease a 9 inch pie plate.
For the crust, mix almond or oat flour with sweetener and salt. Stir in melted butter until it holds together. Press into the pan and bake 8 to 10 minutes. Cool slightly.
Place chopped dates in a bowl. Pour hot water over them and let sit 10 minutes to soften.
Blend the soaked dates and their soaking water with an immersion blender or in a regular blender until mostly smooth. Some small bits are fine.
In a bowl, whisk eggs. Add the date mixture, granulated sweetener, melted butter, vanilla, and salt. Mix until smooth.
Stir in chopped walnuts.
Pour the filling into the warm crust.
Bake 30 to 40 minutes, until the top is set and slightly puffed and the center no longer looks wet.
Cool completely. Chill for at least 3 hours before slicing so the filling firms.
Serving tip: Because dates still contain natural sugar, keep slices thin and pair with a protein rich side, like a spoonful of Greek yogurt. This helps take the edge off any blood sugar spike while still letting everyone enjoy that deep, caramel style flavor.

Chocolate Lover’s Dream: Mud Pies, Chess Pies, And Cream Pies Without The Sugar

When my husband first gave up regular sugar, I knew chocolate pie would be the hardest thing for him to lose. Pumpkin he could negotiate with. Apple he could walk past. Chocolate pie, though, was non‑negotiable in his mind. So this section was born out of a simple goal: keep the chocolate, cut the sugar, protect the blood sugar.

These pies hit every texture you expect from chocolate desserts at Thanksgiving. You will find frozen, silky, custard, and thick fudgy layers, all built with sugar free sweeteners and smarter crusts. You can easily mix and match based on how much oven space and time you have that day.

Frozen Mud Pie, Mississippi Mud Pie, And Frozen Chocolate Treats

Think of this as the chocolate leg of your Thanksgiving dessert table. One version lives in the freezer and can be made days ahead, the other bakes into a rich, custardy slice that feels like a cross between mousse and brownie.

Frozen Sugar Free Mud Pie

This frozen mud pie is perfect when you need a make ahead dessert. It slices like an ice cream cake and keeps well for several days.

Ingredients (crust)
1 1/2 cups almond flour or finely ground pecans
3 tablespoons granulated allulose or monk fruit blend
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
5 tablespoons unsalted butter, melted

Ingredients (filling)
3 cups sugar free chocolate ice cream, slightly softened
or
3 cups chocolate mousse made from:

1 1/2 cups heavy cream
1/2 cup powdered allulose or powdered monk fruit blend
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract

Topping
1 1/2 cups cold heavy cream
3 tablespoons powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract
Optional: 2 tablespoons shaved sugar free chocolate or finely chopped nuts

Directions

Lightly grease a 9 inch deep dish pie plate.
In a bowl, combine almond flour or ground pecans, granulated sweetener, cocoa powder, and salt. Stir in melted butter until the mixture holds together when pressed.
Press evenly into the bottom and sides of the pie plate. Freeze for 15 to 20 minutes so it firms up.
If using ice cream, scoop the softened sugar free chocolate ice cream into the crust and smooth the top.
If making mousse instead, beat heavy cream, powdered sweetener, cocoa, and vanilla in a bowl until thick and fluffy. Spread the mousse into the chilled crust.
For the topping, beat 1 1/2 cups heavy cream with powdered sweetener and vanilla until medium to stiff peaks form. Spread over the chocolate layer.
Sprinkle with shaved sugar free chocolate or nuts if you like.
Cover well and freeze at least 4 hours, or overnight.
Before serving, let the pie sit at room temperature for 10 to 15 minutes so it cuts cleanly.

Make ahead note: This pie can sit in the freezer for 3 to 5 days. Wrap it tightly to prevent ice crystals.

Sugar Free Mississippi Mud Pie (Baked Chocolate Custard)

Mississippi mud pie usually means a dense chocolate base with a cool, creamy top. This version uses a baked chocolate custard and a big pillow of whipped cream.

Ingredients (crust)
1 1/2 cups almond flour
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (chocolate custard base)
4 ounces unsweetened baking chocolate, chopped
6 tablespoons unsalted butter
3/4 cup granulated allulose or monk fruit blend
1/4 cup allulose syrup or other liquid sugar free sweetener
3 large eggs, room temperature
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt

Topping
1 1/2 cups heavy cream
3 tablespoons powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Grease a 9 inch pie plate.
For the crust, mix almond flour, sweetener, and salt in a bowl. Stir in melted butter until the mixture is evenly moistened. Press into the bottom and sides of the plate. Bake 8 to 10 minutes, until set but not dark. Let cool slightly.
Place chopped unsweetened chocolate and 6 tablespoons butter in a heatproof bowl. Microwave in 20 to 30 second bursts, stirring after each, until smooth.
Whisk in granulated sweetener and liquid sweetener while the chocolate mixture is still warm but not hot.
In a separate bowl, lightly whisk eggs. Slowly add a little of the warm chocolate mixture to the eggs while whisking, then gradually add the rest. This step helps prevent scrambled eggs.
Whisk in heavy cream, vanilla, and salt until the custard is smooth and glossy.
Pour the chocolate custard into the crust.
Bake 25 to 35 minutes, until the edges are set and the center has a soft, even jiggle when you gently shake the pan.
Cool to room temperature, then chill at least 4 hours so the texture firms into a dense, truffle like base.
For the topping, whip heavy cream with powdered sweetener and vanilla until thick but still soft enough to spread.
Pile the whipped cream over the chilled pie right before serving.

You can serve both of these on the same table if you have a lot of chocolate lovers. One gives that ice cream cake vibe, the other feels like a rich, old fashioned mud pie without the sugar crash.

Chocolate Cream Pie, French Silk Pie, And Fudge Bottom Pie

This group is all about smooth, spoon worthy chocolate. These pies use eggs, cream, and a bit of thickener to hold their shape while staying soft and silky.

Classic Sugar Free Chocolate Cream Pie

This pie uses a cooked custard on the stove that sets in the fridge. It slices well and has a soft, pudding style texture.

Ingredients (crust)
1 pre baked 9 inch almond flour crust or low carb cookie crust

Ingredients (chocolate cream filling)
2 1/2 cups unsweetened almond milk or regular milk
1 cup heavy cream
3 large egg yolks
3/4 cup granulated allulose or monk fruit blend
1/4 cup unsweetened cocoa powder
3 tablespoons cornstarch or 2 tablespoons cornstarch plus 1 tablespoon arrowroot
1/4 teaspoon salt
4 ounces sugar free dark chocolate or unsweetened baking chocolate, finely chopped
2 teaspoons vanilla extract

Topping
1 1/2 cups heavy cream
3 tablespoons powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract

Directions

Have your pre baked crust ready and cooled.
In a medium saucepan, whisk together granulated sweetener, cocoa powder, cornstarch, and salt.
Slowly whisk in almond milk or milk and heavy cream until the mixture is smooth with no dry clumps.
Place the pan over medium heat. Cook, whisking often, until the mixture starts to steam and thicken.
In a small bowl, whisk egg yolks. Pour in a small ladle of the hot chocolate mixture while whisking. Do this two or three times to warm the yolks.
Pour the warmed yolks back into the saucepan, whisking constantly.
Continue cooking, whisking, until the mixture bubbles and becomes thick, about 2 to 4 minutes after first bubbles. Remove from heat.
Add chopped chocolate and vanilla to the hot custard. Let sit 1 minute, then whisk until smooth and glossy.
Pour the filling into the cooled crust. Press plastic wrap directly onto the surface so it does not form a skin.
Chill at least 4 hours, or overnight.
Before serving, whip cream, powdered sweetener, and vanilla until soft to medium peaks form. Spread or pipe on top of the chilled pie.

Sugar Free French Silk Pie

French silk pie is richer than chocolate cream pie and uses butter for a silky texture. Traditional recipes rely on raw eggs. To cut risk, this method uses pasteurized eggs.

Food safety tip: Use pasteurized shell eggs or liquid pasteurized eggs for French silk, since the eggs are not fully cooked. This reduces the risk of salmonella, which is especially important for kids, pregnant women, older adults, and anyone with a weaker immune system.

Ingredients (crust)
1 pre baked 9 inch almond flour or nut crust

Ingredients (filling)
3 ounces unsweetened baking chocolate, melted and cooled to room temperature
1 cup unsalted butter, softened to room temperature
3/4 cup powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract
4 large pasteurized eggs, room temperature

Topping
1 1/2 cups heavy cream
3 tablespoons powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract
Optional: shaved sugar free chocolate for garnish

Directions

In a large mixing bowl, beat softened butter until smooth and creamy.
Add powdered sweetener and beat until light and fluffy, about 3 minutes.
Beat in cooled melted chocolate and vanilla until fully blended.
Add one egg and beat on medium to high speed for 3 to 4 minutes. Repeat with each egg, beating 3 to 4 minutes after each addition. The long beating time is what gives the filling that silky, airy texture.
Scrape the bowl often so no butter lumps remain. The mixture should look smooth, thick, and glossy.
Spread the filling into the cooled crust and smooth the top.
Chill at least 4 hours, or overnight, so the butter firms and the pie slices cleanly.
Before serving, whip cream, powdered sweetener, and vanilla until soft peaks form. Spread or pipe over the pie. Garnish with shaved sugar free chocolate if you like.

Keep this pie refrigerated until serving. Do not leave it at room temperature for more than 2 hours.

Fudge Bottom Pie (Sugar Free)

Fudge bottom pie feels like a secret brownie layer hiding under a cool cream layer. It is perfect for people who want both dense and light textures in one slice.

Ingredients (crust)
1 pre baked 9 inch low carb or nut crust

Ingredients (fudge layer)
4 ounces unsweetened baking chocolate, chopped
6 tablespoons unsalted butter
1/2 cup granulated allulose or monk fruit blend
1/4 cup allulose syrup or other liquid sugar free sweetener
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Ingredients (cream layer)
1 1/4 cups cold heavy cream
3 tablespoons powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F.
For the fudge layer, place chocolate and butter in a small saucepan or microwave safe bowl. Heat gently until melted and smooth.
Whisk in granulated sweetener and liquid sweetener while the mixture is still warm.
Let cool a few minutes, then whisk in eggs, vanilla, and salt until smooth and slightly thick.
Pour the fudge mixture into the baked crust and spread evenly.
Bake 12 to 18 minutes, until the edges look set and the center is slightly puffed but still soft. Do not overbake.
Cool completely. The fudge layer will firm as it cools.
For the cream layer, whip heavy cream, powdered sweetener, and vanilla until thick and spreadable.
Spread the cream over the cooled fudge layer.
Chill at least 2 hours before slicing.

You can make the fudge layer a day ahead and add the cream layer on Thanksgiving morning to save time.

Easiest Chocolate Pie And Chocolate Chess Pie For Last Minute Bakers

Sometimes you just need a fast chocolate dessert that feels homemade but does not eat up oven time. These two pies lean hard on shortcuts without sacrificing flavor.

Easiest Sugar Free Chocolate Pie

This pie is almost a pantry dessert. Use a ready made low carb crust and sugar free pudding mix or a quick stove filling.

Ingredients (super fast version)
1 ready made 9 inch low carb or whole grain crust
2 (1 ounce) boxes sugar free instant chocolate pudding mix
2 3/4 cups cold milk or unsweetened almond milk (check package directions)
1 1/2 cups whipped cream or sugar free whipped topping

Directions (super fast)

In a large bowl, whisk pudding mixes with cold milk for 2 minutes, until thick.
Let sit 5 minutes to finish setting.
Spoon the pudding into the crust and smooth the top.
Chill at least 2 hours.
Top with whipped cream or sugar free whipped topping before serving.

Ingredients (simple stovetop version)
1 ready made 9 inch low carb or nut crust
2 cups unsweetened almond milk or regular milk
1 cup heavy cream
1/2 cup granulated allulose or monk fruit blend
1/4 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract

Directions (stovetop)

In a saucepan, whisk sweetener, cocoa powder, cornstarch, and salt.
Slowly whisk in almond milk or milk and cream until smooth.
Cook over medium heat, whisking often, until the mixture thickens and starts to bubble. Let bubble for 1 to 2 minutes while whisking.
Remove from heat and stir in vanilla.
Pour into the crust, smooth the top, and press plastic wrap directly on the surface.
Chill at least 4 hours until firm. Add sugar free whipped cream on top before serving.

Sugar Free Chocolate Chess Pie

Chess pie is usually a simple batter made in one bowl and baked until it forms a crackly top and soft center. This chocolate version keeps that spirit, just without sugar.

Ingredients
1 9 inch low sugar or nut based crust, unbaked
1/2 cup unsalted butter, melted and cooled slightly
1 1/4 cups granulated allulose or monk fruit blend
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 large eggs, room temperature
1/3 cup heavy cream
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Place the crust in a 9 inch pie plate if it is not already fitted.
In a large bowl, whisk melted butter and sweetener until combined.
Add cocoa powder and salt and whisk until no dry spots remain.
Whisk in eggs, one at a time, until the mixture is smooth and slightly thick.
Add heavy cream and vanilla and whisk again. The batter should be glossy and pourable.
Pour into the unbaked crust.
Bake 35 to 45 minutes, until the top is set and crackly and the center has only a slight jiggle.
If the crust browns too quickly, cover the edges with foil during the last 10 to 15 minutes.
Cool completely. The center will firm as it cools. Chill for cleaner slices if you like.

Bake time can vary based on your oven and the depth of your crust. Start checking around 30 minutes and add time in 5 minute steps.

S’mores Pie And Fancy No Bake Chocolate Caramel Tart

These two desserts are kid favorites at my house. They feel like something from a bakery, but both keep sugar under control with better sweeteners and lighter crusts.

Sugar Conscious S’mores Pie

This version keeps the graham flavor, chocolate center, and fluffy top, just with less sugar and more control.

Ingredients (graham style crust)
1 1/2 cups crushed low sugar or high fiber graham style crackers, or almond flour with 2 tablespoons ground flax
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, melted

Ingredients (chocolate layer)
1 1/4 cups heavy cream
8 ounces sugar free dark chocolate or 70 to 85 percent dark chocolate, chopped
2 tablespoons granulated allulose or monk fruit blend
1 teaspoon vanilla extract
Pinch of salt

Topping (pick one)
Option 1: sugar free marshmallow style topping, store bought, enough to cover the pie
Option 2: meringue

4 large egg whites, room temperature
1/2 cup powdered allulose
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F.
Mix crust ingredients in a bowl until evenly moistened. Press into a 9 inch pie plate. Bake 8 to 10 minutes, until lightly set. Cool to room temperature.
For the chocolate layer, heat heavy cream in a small saucepan until steaming but not boiling.
Place chopped chocolate, granulated sweetener, vanilla, and salt in a heatproof bowl. Pour hot cream over the top.
Let sit 1 to 2 minutes, then stir until smooth and shiny.
Pour chocolate filling into the cooled crust and chill until mostly firm, about 2 hours.
If using sugar free marshmallow topping, spread it over the chilled chocolate and toast lightly with a kitchen torch if you have one.
For meringue, beat egg whites and cream of tartar until soft peaks form. Slowly add powdered allulose and beat to stiff, glossy peaks. Beat in vanilla. Spread over the pie, making peaks and swirls.
Broil on low for 1 to 3 minutes or toast with a torch until golden, watching very closely so it does not burn.

Kids love the toasted top and the soft chocolate center. Adults appreciate the lower sugar load.

No Bake Chocolate Caramel Tart (Sugar Free)

This tart looks impressive but skips the oven. It layers a crunchy nut crust, smooth chocolate ganache, and a sugar free caramel swirl.

Ingredients (nut crust)
1 1/2 cups finely ground pecans or almonds
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (chocolate ganache)
1 1/2 cups heavy cream
10 ounces sugar free dark chocolate or 70 to 85 percent dark chocolate, chopped
2 tablespoons granulated allulose or monk fruit blend
1 teaspoon vanilla extract
Pinch of salt

Ingredients (sugar free caramel swirl)
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 cup allulose
1/2 teaspoon vanilla extract
1/4 to 1/2 teaspoon fine sea salt

Directions

Lightly grease a 9 inch tart pan with a removable bottom, or a 9 inch pie plate.
For the crust, combine ground nuts, sweetener, and salt. Stir in melted butter until the mixture holds together. Press firmly into the bottom and up the sides of the pan. Chill while you make the ganache.
For the ganache, heat cream in a saucepan until it just starts to simmer.
Place chopped chocolate, granulated sweetener, vanilla, and salt in a heatproof bowl. Pour hot cream over the top.
Let sit a minute or two, then stir gently until smooth and glossy.
Pour the ganache into the chilled crust.
For the caramel, add cream, butter, and allulose to a small saucepan. Cook over medium heat, stirring often, until it simmers and thickens slightly, about 6 to 8 minutes.
Remove from heat. Stir in vanilla and salt. Let cool until it is thick but still pourable.
Spoon thin lines or small dollops of caramel over the chocolate layer. Use a knife or skewer to gently swirl it into the ganache.
Chill at least 4 hours, or overnight, until firm.

This tart is rich, so small slices go a long way. Kids see the swirl and feel like they got the “fancy” dessert, adults get chocolate and caramel without the sugar bomb.

Million Dollar Pie And Neapolitan Ice Cream Pie With Crispy Crust

These two pies feel light and fun, almost like something from a potluck, just cleaned up for blood sugar. There is fruit, cream, and a crispy crust, all with less sugar than the originals.

Lower Sugar Million Dollar Pie

Traditional million dollar pie can be a sugar trap. This version leans on whipped cream, pineapple in moderation, and a sugar substitute.

Ingredients (crust)
1 1/2 cups almond flour or finely ground pecans
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (filling)
1 1/2 cups heavy cream, cold
1/2 cup powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract
1 cup crushed pineapple in juice, well drained and lightly squeezed in paper towels
1 cup unsweetened shredded coconut
1/2 to 3/4 cup chopped pecans or walnuts

Directions

Grease a 9 inch pie plate.
For the crust, mix almond flour or ground nuts with sweetener and salt. Stir in melted butter until moist. Press into the bottom and sides of the pie plate. Bake at 350°F for 8 to 10 minutes, or chill for a fully no bake option. Cool completely.
For the filling, whip heavy cream, powdered sweetener, and vanilla until stiff peaks form.
Gently fold in drained pineapple, coconut, and chopped nuts. Taste and adjust sweetness if needed with a bit more powdered sweetener.
Spoon the filling into the cooled crust and smooth the top.
Chill at least 4 hours, or overnight. The flavors blend as it sits.

Because pineapple still brings natural sugar, keep slices modest for anyone tracking carbs. The fat and fiber from nuts and cream help soften the impact.

Neapolitan Ice Cream Pie With Crispy Low Sugar Crust

This pie looks playful and is a smart way to offer variety in one dessert. You get vanilla, chocolate, and strawberry ice creams in layers over a crunchy crust.

Ingredients (crispy crust)
3 cups puffed rice style cereal with no added sugar or a very low sugar option
1/3 cup sugar free syrup or allulose syrup
3 tablespoons unsalted butter, melted
1/4 teaspoon salt

Ingredients (filling)
1 pint sugar free vanilla ice cream, softened
1 pint sugar free strawberry ice cream, softened
1 pint sugar free chocolate ice cream, softened

Directions

Lightly grease a 9 inch deep dish pie plate or springform pan.
In a bowl, combine cereal, sugar free syrup, melted butter, and salt. Stir until the cereal is evenly coated.
Press the mixture firmly into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to pack it well so it stays crisp.
Freeze the crust for 15 minutes.
Spread softened chocolate ice cream in an even layer over the crust. Freeze 20 to 30 minutes until firm.
Spread softened strawberry ice cream over the chocolate layer. Freeze again for 20 to 30 minutes.
Finish with the vanilla ice cream on top. Smooth the surface.
Cover well and freeze at least 4 hours, or overnight.
Before serving, let the pie sit at room temperature for 10 to 15 minutes so it is easier to slice.

You can drizzle a little sugar free chocolate syrup over each slice or add a spoonful of whipped cream if you want it to feel even more like a classic ice cream parlor treat.

Bright Fruit, Custard, And Cream Pies That Lighten Up The Dessert Table

After the heavy Thanksgiving mains, a bright, cool slice of pie can feel like a reset button. Tangy berries, sharp citrus, and creamy custards all play nicely with sugar substitutes, so you can keep that holiday dessert feeling without sending blood sugar through the roof.

This group of pies leans on tart fruit, creamy textures, and smart thickeners instead of big cups of sugar. You can pick one or two, or build a whole lighter pie corner on your table.

Cranberry Crumb Pie And Raspberry Pie With Streusel Topping

These two berry pies share the same idea: bold fruit flavor, a touch of orange or vanilla, and a crunchy top instead of a sweet, syrupy filling. The tart fruit does most of the work, so you can keep sweetener low.

Cranberry Crumb Pie (Sugar Conscious)

Ingredients (filling)
3 cups fresh or frozen cranberries
1/2 cup granulated allulose or monk fruit blend, or to taste
1 tablespoon finely grated orange zest
1/3 cup orange juice or water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
2 to 3 tablespoons cornstarch or arrowroot

Ingredients (crumb topping)
3/4 cup almond flour or oat flour
1/2 cup old fashioned rolled oats
1/3 cup granulated allulose or monk fruit blend
1/4 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons cold unsalted butter, diced

Optional crust
1 unbaked 9 inch low sugar or nut based crust

Directions

Preheat oven to 375°F. If using a crust, fit it into a 9 inch pie plate and crimp the edges. Place the plate on a baking sheet.
In a saucepan, add cranberries, 1/2 cup sweetener, orange zest, orange juice or water, vanilla, cinnamon, and salt. Cook over medium heat, stirring, until berries start to pop and release juice, about 5 to 7 minutes.
Sprinkle 2 tablespoons cornstarch over the berries. Stir and simmer 1 to 2 minutes until thick and glossy. If it still looks loose, stir in the extra tablespoon. This pre cooking step thickens the fruit without needing a lot of sugar.
For the crumb, mix almond or oat flour, oats, sweetener, cinnamon, and salt in a bowl. Cut in cold butter with a fork or your fingers until crumbly.
Spread the warm cranberry filling in the crust, or directly into a greased pie dish if skipping crust.
Sprinkle the crumb topping evenly over the fruit.
Bake 25 to 30 minutes, until the topping is golden and the filling bubbles at the edges.
Cool at least 1 hour so the filling firms. Serve warm or at room temperature with a small spoonful of lightly sweetened whipped cream or Greek yogurt.

Berry thickening tip: When fruit is very juicy, cook it briefly with sweetener, then add starch and simmer. You use less starch, avoid watery slices, and do not need heavy sugar to get that jammy texture.

Raspberry Pie With Streusel Topping

Ingredients (filling)
4 cups raspberries, fresh or frozen
1/3 to 1/2 cup granulated allulose or monk fruit blend
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
3 tablespoons cornstarch or arrowroot

Ingredients (streusel topping)
3/4 cup almond flour or whole wheat pastry flour
1/2 cup finely chopped almonds or pecans
1/3 cup granulated allulose or monk fruit blend
1/4 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons cold unsalted butter, diced

Optional crust
1 unbaked 9 inch low sugar crust

Directions

Preheat oven to 375°F. Line a 9 inch pie plate with the crust if using, and set on a baking sheet.
In a large bowl, gently toss raspberries with sweetener, lemon juice, lemon zest, vanilla, salt, and cornstarch. Let sit 10 minutes so the raspberries start to release juice and the starch hydrates. This helps the filling set with less starch and sugar.
For the streusel, combine almond flour or whole wheat flour, nuts, sweetener, cinnamon, and salt. Work in cold butter until clumpy.
Spoon the raspberry mixture into the crust or directly into a greased pie plate.
Sprinkle the streusel evenly over the top.
Bake 30 to 35 minutes, until the topping is golden and the filling is bubbling all around the edges.
Cool at least 1 hour. Raspberry pies need time to firm, or they will run when sliced.

You can use the same thickening approach for blueberries, blackberries, or mixed berries if you like to riff on recipes.

Citrus Pies: Lemon Chess, Lemon Yogurt Icebox Tart, And Citrus Meringue Pie

Citrus pies are a gift when you are cutting sugar, because acidity carries flavor. A little zest and juice, plus a good sweetener, gives you a bright filling that wakes everyone up at the end of the meal.

A quick flavor trick for all three: use zest generously. The oils in the zest give strong lemon or lime flavor without extra carbs.

Sugar Free Lemon Chess Pie

Ingredients (crust)
1 9 inch low sugar or nut based crust, unbaked

Ingredients (filling)
4 large eggs
1 cup granulated allulose or monk fruit blend
1/4 cup unsweetened almond milk or regular milk
1/4 cup melted unsalted butter, cooled slightly
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons fine cornmeal or almond flour
Pinch of salt

Directions

Preheat oven to 350°F. Place the unbaked crust in a 9 inch pie plate.
In a bowl, whisk eggs until smooth. Add sweetener, milk, melted butter, lemon juice, lemon zest, vanilla, cornmeal or almond flour, and salt. Whisk until fully blended.
Pour filling into the crust. Tap the plate lightly on the counter to release air bubbles.
Bake 35 to 45 minutes, until the center is mostly set and only has a slight jiggle.
Cool to room temperature, then chill at least 3 hours. The custard firms as it cools and slices more cleanly.

The cornmeal or almond flour gives that classic chess pie texture but keeps the carbs more controlled.

Lemon Yogurt Icebox Tart With Nut Crust

This one is cool, tangy, and higher in protein thanks to Greek yogurt. It also skips the oven after the quick crust bake.

Ingredients (nut crust)
1 1/2 cups almond flour
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (lemon yogurt filling)
2 cups plain Greek yogurt (2 percent or full fat)
1/2 cup powdered allulose or powdered monk fruit blend
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Grease a 9 inch tart pan or pie plate.
Mix almond flour, sweetener, and salt. Stir in melted butter until the mixture holds together when pressed.
Press firmly into the bottom and up the sides of the pan. Bake 8 to 10 minutes, until lightly golden. Cool completely.
In a bowl, whisk Greek yogurt, powdered sweetener, lemon juice, lemon zest, and vanilla until smooth and thick.
Taste the filling. Add a bit more powdered sweetener or zest if you like it sweeter or brighter.
Spoon the filling into the cooled crust. Smooth the top.
Chill at least 4 hours, or overnight, until set enough to slice.

The mix of fat and protein from yogurt and nuts helps slow digestion, which can be helpful for blood sugar control.

Citrus Meringue Pie (Lemon, Lime, Or Orange)

You can choose your citrus here, or mix them. Lemon and lime keep it more tart, orange softens the flavor and adds natural sweetness.

Ingredients (crust)
1 pre baked 9 inch low sugar crust

Ingredients (citrus filling)
1 1/2 cups water
1/2 cup fresh citrus juice (lemon, lime, orange, or a mix)
2 tablespoons finely grated zest from chosen fruit
3/4 cup granulated allulose or monk fruit blend
3 tablespoons cornstarch or arrowroot
Pinch of salt
4 large egg yolks
2 tablespoons unsalted butter

Ingredients (meringue)
4 large egg whites, room temperature
1/2 cup powdered allulose
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Directions

For the filling, whisk sweetener, cornstarch, and salt in a saucepan. Slowly whisk in water and citrus juice until smooth.
Cook over medium heat, whisking often, until the mixture thickens and starts to bubble.
In a small bowl, whisk egg yolks. Gradually whisk in a few spoonfuls of the hot citrus mixture to warm the yolks. Pour yolk mixture back into the pan while whisking.
Cook 1 to 2 more minutes, stirring, until very thick and glossy. Remove from heat. Stir in zest and butter until smooth.
Pour hot filling into the pre baked crust.
For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually beat in powdered allulose until stiff and glossy. Beat in vanilla.
Spread meringue over the hot filling, sealing it to the crust edge so it does not pull away.
Bake at 350°F for 10 to 12 minutes, until the meringue is lightly golden.
Cool to room temperature, then chill at least 3 hours before slicing.

Using plenty of zest here means you can keep sweetener moderate and still get a strong citrus punch.

Creamy Classics: Banana Cream, Boston Cream, Orange Cream, And Impossibly Light Coconut Cream Pie

These are the pies for people who love soft, creamy textures. The key shift is to let custards and whipped cream do the pleasure work, not sugar.

Lighter Banana Cream Pie

Ingredients (crust)
1 pre baked 9 inch nut or whole wheat crust

Ingredients (filling)
2 cups unsweetened almond milk or milk
1 cup heavy cream
1/2 cup granulated allulose or monk fruit blend
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla extract
2 small ripe bananas, sliced thin

Topping
1 cup cold heavy cream
2 tablespoons powdered allulose

Directions

In a saucepan, whisk sweetener, cornstarch, and salt. Slowly whisk in almond milk or milk and 1 cup heavy cream.
Cook over medium heat, whisking, until thick and starting to bubble.
In a bowl, whisk egg yolks. Slowly whisk in some hot mixture, then pour yolks back into the pan, whisking.
Cook 1 to 2 minutes, until very thick. Remove from heat and stir in vanilla.
Cool 10 minutes, stirring now and then so it does not form a skin.
Arrange banana slices over the bottom of the crust. Pour warm custard over the bananas.
Chill at least 4 hours.
Whip 1 cup cream with powdered sweetener until soft peaks form. Spread over the chilled pie before serving.

Limiting bananas to two small ones keeps the flavor without loading on natural sugar.

Boston Cream Pie Style Tart

Ingredients (sponge layer)
2 large eggs
1/3 cup granulated allulose or monk fruit blend
1 teaspoon vanilla extract
1/2 cup almond flour or finely milled oat flour
1 teaspoon baking powder
Pinch of salt

Ingredients (vanilla custard)
1 1/2 cups unsweetened almond milk or milk
1/2 cup heavy cream
1/3 cup granulated allulose or monk fruit blend
3 tablespoons cornstarch
Pinch of salt
3 egg yolks
2 teaspoons vanilla extract

Ingredients (chocolate topping)
1/2 cup heavy cream
4 ounces sugar free dark chocolate, chopped

Directions

Preheat oven to 350°F. Grease a 9 inch springform pan or deep tart pan.
For the sponge, beat eggs, sweetener, and vanilla until pale and thick. Fold in almond or oat flour, baking powder, and salt.
Spread batter in the pan. Bake 12 to 15 minutes, until golden and springy. Cool in the pan.
For custard, whisk sweetener, cornstarch, and salt in a saucepan. Slowly whisk in milk and cream. Cook until thick and bubbling.
Temper yolks with a little hot mixture, then return to pan. Cook 1 to 2 minutes. Remove from heat and stir in vanilla.
Cool 10 minutes, then pour custard over the sponge layer. Chill until firm, at least 3 hours.
For chocolate, heat cream to steaming. Pour over chopped chocolate. Let sit, then stir smooth.
Spread ganache over chilled custard. Chill again until set.

You get all the Boston cream flavor, just in pie form and with far less sugar.

Orange Cream Pie That Tastes Like A Creamsicle

Ingredients (crust)
1 9 inch pre baked almond flour crust

Ingredients (filling)
1 1/2 cups plain Greek yogurt
1/2 cup cream cheese, softened
1/2 cup powdered allulose or powdered monk fruit blend
1/2 cup orange juice, preferably fresh
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract

Directions

Beat cream cheese until smooth. Add Greek yogurt and powdered sweetener. Mix until creamy.
Blend in orange juice, orange zest, and vanilla. The filling should be thick but pourable.
Pour into the cooled crust and smooth the top.
Chill at least 4 hours. The texture should be sliceable but still soft and creamy.

You can garnish with a few curls of orange zest or a tiny sprinkle of shaved dark chocolate.

Impossibly Light Coconut Cream Pie

Ingredients (crust)
1 pre baked 9 inch nut or whole wheat crust

Ingredients (coconut filling)
1 can (13.5 ounces) full fat coconut milk
1 cup unsweetened almond milk or milk
1/2 cup granulated allulose or monk fruit blend
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
1 cup unsweetened shredded coconut
1 teaspoon vanilla extract

Topping
1 cup heavy cream or coconut cream, chilled
2 to 3 tablespoons powdered allulose
2 tablespoons toasted unsweetened shredded coconut

Directions

In a saucepan, whisk sweetener, cornstarch, and salt. Slowly whisk in coconut milk and almond milk.
Cook over medium heat, stirring, until thick and starting to bubble.
Temper egg yolks with a little hot mixture, then add back to pan. Cook 1 to 2 minutes, until very thick.
Remove from heat. Stir in shredded coconut and vanilla.
Pour hot filling into the pre baked crust. Cool to room temperature, then chill at least 4 hours.
Beat cream or coconut cream with powdered sweetener until thick. Spread over the chilled pie.
Sprinkle with toasted coconut.

This pie feels rich but uses coconut milk and unsweetened coconut instead of sugary mixes, so you get strong flavor without the sugar spike.

Chess Pies And Southern Style Favorites: Buttermilk, Shoofly, And Kentucky Bourbon Walnut Pie

Southern pies often lean sweet and bold. With a few tweaks, you can keep the flavor and make them more friendly for people watching blood sugar.

Balancing the strong flavors here is simple: use vanilla and warm spices like cinnamon or nutmeg. They offset the sharp buttermilk and the deep taste of molasses so you do not need extra sweetener.

Buttermilk Chess Pie, Lightened

Ingredients (crust)
1 unbaked 9 inch low sugar crust

Ingredients (filling)
4 large eggs
3/4 cup granulated allulose or monk fruit blend
3/4 cup low fat or full fat buttermilk
1/4 cup unsalted butter, melted and cooled
2 tablespoons fine cornmeal or almond flour
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/4 teaspoon ground nutmeg
Pinch of salt

Directions

Preheat oven to 350°F. Place the crust in a pie plate.
In a bowl, whisk eggs and sweetener until smooth.
Add buttermilk, melted butter, cornmeal or almond flour, vanilla, lemon zest, nutmeg, and salt. Whisk until blended.
Pour into the crust.
Bake 35 to 45 minutes, until the top is lightly golden and the center only has a gentle wiggle.
Cool to room temperature, then chill before slicing.

The lemon zest and nutmeg play off the tangy buttermilk and let you keep sweetener on the lower side.

Shoofly Pie With Gentle Molasses Flavor

Traditional shoofly pie is heavy on molasses and sugar. This version uses a small amount of real molasses plus sugar substitute, so you still taste that deep flavor without as much impact on blood sugar.

Ingredients (crust)
1 unbaked 9 inch whole wheat or low sugar crust

Ingredients (crumb mixture)
1 1/2 cups almond flour or whole wheat pastry flour
1/2 cup granulated allulose or monk fruit blend
1/4 teaspoon cinnamon
Pinch of salt
4 tablespoons cold unsalted butter, diced

Ingredients (wet mixture)
1/3 cup molasses
2/3 cup very hot water
1/3 cup granulated allulose or monk fruit blend
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon baking soda

Directions

Preheat oven to 350°F. Fit the crust into a pie plate.
For crumbs, mix almond or wheat flour, sweetener, cinnamon, and salt in a bowl. Cut in cold butter until you have coarse crumbs.
For the wet mix, stir molasses, hot water, extra sweetener, vanilla, cinnamon, ginger, and baking soda in another bowl. It will foam slightly.
Sprinkle half of the crumbs over the bottom of the unbaked crust.
Pour the wet molasses mixture over the crumbs.
Sprinkle the rest of the crumbs evenly on top.
Bake 35 to 45 minutes, until the center is set and the top looks dry and cracked.
Cool completely before slicing. The pie firms as it sits.

The mix of real molasses and sweetener gives that classic taste while trimming a big chunk of sugar.

Kentucky Bourbon Walnut Pie

Think of this as a cousin of pecan pie, only with walnuts and a light bourbon flavor.

Ingredients (crust)
1 unbaked 9 inch nut or whole wheat crust

Ingredients (filling)
1 1/2 cups walnut halves or pieces
3 large eggs
3/4 cup liquid allulose or sugar free syrup blend
2 tablespoons granulated allulose or monk fruit blend
2 tablespoons molasses
3 tablespoons unsalted butter, melted and cooled
2 tablespoons bourbon
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 350°F. Place the crust in a pie plate.
Scatter walnuts evenly in the crust.
In a bowl, whisk eggs. Add liquid allulose, granulated sweetener, molasses, melted butter, bourbon, vanilla, salt, and cinnamon. Whisk until smooth.
Pour filling over the walnuts.
Bake 35 to 45 minutes, until the edges are set and the center still has a slight jiggle.
Cool at least 2 hours, then chill for easier slicing.

Serve this one in thin wedges. The flavor is strong, and a small piece goes a long way.

Sweet Potato Pie, Sweet Potato Variations, And Free Form Rustic Tarts

Sweet potatoes are naturally sweet, which helps a lot when you are cutting sugar. A good spice mix and a sugar substitute bring it close to the classic pie most families know.

Reduced Sugar Sweet Potato Pie

Ingredients (crust)
1 unbaked 9 inch whole wheat or nut crust

Ingredients (filling)
2 cups mashed baked sweet potato (about 2 medium)
2 large eggs
2/3 cup granulated allulose or monk fruit blend
3/4 cup evaporated milk or half and half
2 tablespoons melted unsalted butter or coconut oil
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Pinch of salt

Directions

Preheat oven to 350°F. Place crust in a pie plate.
In a bowl, whisk mashed sweet potato, eggs, sweetener, milk or half and half, melted butter or oil, spices, vanilla, and salt until smooth.
Pour filling into the crust and smooth the top.
Bake 45 to 55 minutes, until the center is set and a knife near the center comes out mostly clean.
Cool at least 1 hour before slicing.

The natural sweetness of baked sweet potato means you can get away with less added sweetener and still have a dessert that tastes like Thanksgiving.

Free Form Apple Tart (Galette Style)

Ingredients
1 whole wheat or low sugar pie crust, rolled into a rough circle
3 cups thinly sliced apples
1 tablespoon lemon juice
1/3 cup granulated allulose or monk fruit blend
1 teaspoon cinnamon
1 tablespoon cornstarch
1 egg, beaten, for brushing (optional)

Directions

Preheat oven to 400°F. Line a baking sheet with parchment.
Toss apples with lemon juice, sweetener, cinnamon, and cornstarch.
Place the crust on the baking sheet. Pile apples in the center, leaving a 2 inch border.
Fold edges up over the apples, pleating as needed. Brush crust with beaten egg if you like.
Bake 30 to 35 minutes, until crust is golden and apples are tender.

Pear Galette With Flaky Crust

Ingredients
1 pie crust, rolled into a circle
3 cups thinly sliced ripe pears
1 tablespoon lemon juice
1/4 to 1/3 cup granulated allulose or monk fruit blend
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon cornstarch

Directions

Preheat oven to 400°F. Line a baking sheet with parchment.
Toss pears with lemon juice, sweetener, cinnamon, vanilla, and cornstarch.
Place crust on the sheet. Spoon pear mixture into the center, leaving a 2 inch border.
Fold edges over the fruit. Bake 28 to 32 minutes, until crust is golden and pears are soft.

Let the fruit do most of the sweetening. Slow roasting concentrates flavor, so you do not need much sweetener.

Classic Style Tarte Tatin, Lightened

Ingredients
4 to 5 medium apples or firm pears, peeled, cored, and quartered
1/4 cup butter
1/4 cup allulose
1 tablespoon molasses (for color and flavor)
Pinch of salt
1 teaspoon vanilla extract
1 pie crust circle, chilled

Directions

Preheat oven to 375°F.
In a heavy 9 inch oven safe skillet, melt butter with allulose and molasses over medium heat. Cook until bubbly and lightly golden.
Arrange fruit quarters tightly in the pan, rounded side down. Cook 10 to 15 minutes, turning once, until fruit starts to soften and syrup thickens.
Remove from heat. Drizzle vanilla over fruit.
Lay the crust over the fruit, tucking edges down around the sides.
Bake 25 to 30 minutes, until crust is golden.
Cool 5 to 10 minutes, then carefully invert onto a plate.

The small amount of molasses gives color and flavor, while most of the sweetness comes from fruit and allulose.

No Bake And Icebox Stars: Ice Cream, Yogurt, And Boba Pies

No bake pies save oven space and tend to feel lighter, which is helpful after a big meal. These options focus on simple assembly and chill time, not long ingredient lists.

Brown Sugar Swirled Boba Pie (Lightened)

This is a fun one for teens and anyone who likes boba drinks. The key is keeping the tapioca pearls to a modest amount and using a brown sugar style sweetener.

Ingredients (crust)
1 1/2 cups almond flour or crushed high fiber cookies
3 tablespoons granulated allulose or brown sugar style sweetener
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (boba and filling)
1/2 cup dry tapioca pearls (small or regular)
2 tablespoons brown sugar style allulose or similar sweetener
1 1/2 cups cold heavy cream
1 cup plain Greek yogurt or light cream cheese, softened
1/2 cup powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract

Directions

Cook tapioca pearls according to package directions until tender. Drain and rinse under cold water.
Toss warm pearls with 2 tablespoons brown sugar style sweetener. Let cool completely.
For the crust, mix almond flour or crumbs, granulated sweetener, and salt. Stir in melted butter. Press into a 9 inch pie plate. Chill while you make the filling.
Beat Greek yogurt or cream cheese with powdered sweetener and vanilla until smooth.
In another bowl, whip heavy cream to soft peaks. Fold into the yogurt mixture.
Gently fold in cooled boba, reserving a few for the top if you like.
Spoon filling into the chilled crust and smooth the top.
Chill at least 4 hours. Serve the same day for the best boba texture.

Keeping the boba portion small lets everyone enjoy the fun texture without loading too many starches in one slice.

Simple Lemon Yogurt Icebox Tart (Recap Friendly Version)

If you want the easiest possible version, you can skip baking and use a ready crust.

Ingredients
1 ready made 9 inch low sugar or nut based crust
2 cups plain Greek yogurt
1/2 cup powdered allulose or powdered monk fruit blend
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Directions

Whisk yogurt, powdered sweetener, lemon juice, zest, and vanilla until smooth.
Pour into the crust and smooth the top.
Chill 4 to 6 hours, until firm enough to slice.

This is the kind of pie that disappears quietly, because it tastes like a cross between cheesecake and lemon mousse.

No Bake Berry Yogurt Tart

This last option is a simple refrigerated tart that works with almost any berry you have.

Ingredients (crust)
1 1/2 cups almond flour
3 tablespoons granulated allulose or monk fruit blend
1/4 teaspoon salt
4 tablespoons unsalted butter, melted

Ingredients (filling and topping)
2 cups plain Greek yogurt
1/2 cup powdered allulose or powdered monk fruit blend
1 teaspoon vanilla extract
1 to 1 1/2 cups fresh berries for topping (strawberries, raspberries, blueberries, or a mix)

Directions

Mix almond flour, sweetener, and salt. Stir in melted butter. Press into a 9 inch tart pan or pie plate. Chill at least 20 minutes.
Whisk yogurt, powdered sweetener, and vanilla until smooth.
Spread yogurt filling in the chilled crust.
Arrange berries on top in a single layer.
Chill at least 2 hours before serving.

Between the tart yogurt and fresh berries, you get plenty of flavor without needing much sweetener at all.

Conclusion

When my husband was diagnosed with Type 2 Diabetes and was put on cholesterol and high blood pressure medicine, I felt like someone had pulled the plug on our old Thanksgiving table. At first, I saw nothing but “no” everywhere. No sugar. No crust. No second slice. Learning how to bake sugar free and lower sugar pies slowly turned that around, and it did more than protect his numbers. It helped all of us feel better while we kept the traditions we love.

That is really the point of these Thanksgiving pies that’ll have people fighting for seconds. You are not giving up dessert. You are learning new ways to build it so your body, and the people you love, can handle it. A smart dessert table often has a mix of rich pies and lighter ones. Put one or two decadent options in the “small slice” category, then balance them with fruit based pies, yogurt tarts, or frozen options that feel bright and clean.

To keep stress low, pick just one or two recipes from this guide for this year. Add them beside your usual standards, or quietly swap one traditional pie for a sugar conscious version and see what happens. Label the sugar free and lower sugar pies clearly, so guests who watch carbs or blood sugar know where to start. That tiny bit of clarity goes a long way for people who usually skip dessert to stay safe.

Most of all, treat these recipes as a toolbox, not a rule book. Swap fillings and crusts, adjust sweetener, combine two ideas into one pie that feels like yours. Listen to your body, pay attention to any medical advice you have been given, and let dessert support your life instead of run it. The real win is not a perfect slice, it is a table full of people you care about, still enjoying pie together.