Classic Pumpkin Pie with Jaca

By Jaca Kitchen · · Updated

This sugar-free pumpkin pie swaps conventional sugar for Jaca allulose, giving you the same creamy, warmly spiced classic — with only about 3 grams of sugar per slice instead of the 30-plus grams in a traditional pumpkin pie. It bakes up silky and custardy, tastes exactly like the pie you grew up with, and no one at the table will guess it is sugar-free.

This is a Jaca-adjusted, healthier version of the beloved original: every bit of the conventional sugar is replaced with Jaca 100% pure allulose at double the amount, so you keep all the sweetness and lose the added sugar. Allulose browns and caramelizes just like the sugar we grew up with, so the custard sets and colors beautifully.

Ingredients

  • 1 (9-inch) single pie crust, pre-baked (store-bought or homemade)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 2 ½ cups Jaca allulose (replaces 1 ¼ cups packed brown sugar, at 2x)
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon fresh-ground black pepper (optional — it deepens the spice)
  • ½ teaspoon salt
  • 1 cup heavy cream
  • ¼ cup milk

Instructions

  1. Preheat the oven to 375°F (190°C). Have your pie crust pre-baked and ready in a 9-inch pie plate.
  2. In a large bowl, whisk the pumpkin puree, eggs, and Jaca allulose together until smooth and well combined.
  3. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper. Whisk in the heavy cream and milk until the filling is completely smooth.
  4. Pour the filling into the pre-baked crust, filling it to about three-quarters full.
  5. Bake for 55–60 minutes, until the edges are set and the center has just a slight wobble. After the first 25 minutes, tent the crust edges with foil so they do not over-brown.
  6. Cool completely on a wire rack for at least 3 hours so the custard fully sets. Chill before serving and finish with a dollop of whipped cream.

Prep time: 20 minutes  |  Cook time: 60 minutes  |  Servings: 8 slices

Recipe adapted for Jaca allulose. Because allulose is a rare sugar the body barely absorbs, this pie keeps its rich, spiced flavor with a fraction of the sugar of the conventional version.