Sugarless Pumpkin Pie

Remember when I was making Pumpkin Butter? Well, I also baked up an additional sugar pie pumpkin to use as pie filling and made some of Grandma’s Pie Crust so I could whip up a pie in no time – on a different day.

**To prep the pumpkin, I simply cut the top off, cut the rest in half and then scooped out the seeds and strings. I lined a cookie sheet with foil and placed the pumpkin halves on the sheet (skin side up). Baked on 350 for one hour. I then let the pumpkin completely cool on the counter, scooped it out from the peel and refridgerated it until I was ready to make my pie. If you don’t want to do all that, you can simply use canned pumpkin and follow the rest of the recipe.

Sugarless Pumpkin Pie

Prep Time: (once you have the pumpkin filling) about 15 min Cook Time: 1 hour at 350. Serves: 1 pie

1 Sugar Pie Pumpkin (Prepared as described above. Alternatively, use 1 cup canned pumpkin puree)
1 Cup Milk
1 Cup Chai Concentrate (or plain water for less “spice”)
1/3 Chobani Plain Greek Yogurt
2 eggs
1/4 tsp clove
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp lemon juice

[Feel free to play around with the spices for more savory, more spicey, or even add a touch of brown sugar for some extra sweetness]

In a food processor, puree the pumpkin until smooth and creamy. In a mixing bowl, combine the puree’d pumpkin, milk, chai, yogurt, eggs, spices and lemon juice. Blend until fully combined. (The yogurt and chai will look weird together at first, just keep mixing)
I suggest that you bake your pie crust for a couple minutes (less than 10) to get it a little golden before adding in the pie filling.
Once your crust is ready, fill with the pumpkin mixture and bake for about an hour. Bake until the pumpkin is stiff to the touch and crust is flakey and golden.

Just keep mixing :)

All Pretty

Enjoy! This is a fairly “healthified” version of pumpkin pie so don’t feel bad going back for seconds!

I actually had this pie in the oven on Tuesday night while doing my kettlebell workout - but by the time I finished up, showered, etc – I was more excited about the date with my pillow than my pumpkin pie. I finally had some last night though and it was delicious! I think pie tastes better cold anyway :)

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**If you are stopping by via Chobani, you might also be interested in these recipes featuring Chobani as well:

Ranch Dipping Sauce
Chai Spice Pancakes
Protein Brownies

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  1. Joan says:

    You keep it up now, unedsrtand? Really good to know.

  2. I’m ready to make this pie, but need to know the exact measure of pumpkin puree to put
    into the pie. I have about four cups of the sugar pumpkin puree. Also, do you use the
    regular Chai concentrate, or the Chai latte? I see the Chai concentrate does contain some
    sugar, but less than the Chai latte. Thanks.

    • Kimberly says:

      Roberta, you will use 1 Cup of pumpkin puree.
      I used Oregon Chai Tea Latte concentrate – here
      it does contain a bit of sugar (cane juice and honey) but you can sub out water if you would like to use absolutely no sugar.
      Also, Oregon Chai is available sugar free but does contain sucralose which I try to stay away from.
      I hope this helps you!
      Since it sounds like you will have extra pumpkin puree, I totally recommend making pumpkin butter with your extras :)

      • Thanks for your quick reply. It’s already in the oven and smells great. Of course I had to stick my finger in the filling to taste before baking and it’s really very good! I used the Tazo Chai Concentrate (regular) and it’s mildly sweet, which is ok. I never use artificial sweetener either. But I did put all the pumpkin puree into it. It came to about 3 cups, but it looks like it’ll be fine. Next spring I’ll plant the pumpkins again. I usually grow them for the chickens but kept one for myself to try a pie.

        • Kimberly says:

          Oh good glad you got it all put together. I love that you grow pumpkins for your chickens!
          Hey Roberta if you don’t mind I’d love if you shared a photo of your pie on my facebook page. I love when folks share what they’ve tried and any recommendations or changes to the recipes. It totally makes my day. Happy Friday and enjoy your pie!


  1. [...] Well, I also baked up an additional sugar pie pumpkin to use as pie filling and made … Tags : chobani recipes, cooking with chobani, greek yogurt recipe, pie, pumpkin… Original detail [...]

  2. [...] I also have a Sugarless Pumpkin Pie recipe here. [...]

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