Sugar-Free Sugar Cream Pie with Jaca

By Jaca Kitchen · · Updated

This sugar-free sugar cream pie swaps every bit of sugar for Jaca allulose, so you get the same silky, buttery-vanilla Hoosier custard with only about 5 grams of sugar per slice. It is the old-fashioned Indiana “desperation pie” — just cream, vanilla, and sweetener thickened with cornstarch (no eggs, no fuss) — made the Jaca way, with a caramelized, nutmeg-dusted top.

Because allulose browns and caramelizes just like sugar, that signature bubbly, golden top comes out beautifully — this is one dessert where Jaca really shows off. We doubled the sweetener (Jaca is about 70% as sweet as sugar, so twice the volume keeps it perfectly balanced). Just watch the broiler closely at the end, since allulose caramelizes a touch faster than sugar.

This is a Jaca-adjusted, healthier version of the classic — all of the sugar is replaced with Jaca allulose at twice the volume.

Ingredients:

For the pie:

  • 1 prepared 9-inch deep-dish pie crust
  • 3 cups Jaca (allulose) — replaces 1½ cups sugar
  • 6 tablespoons cornstarch
  • Hefty pinch of salt
  • 3½ cups half-and-half
  • 6 tablespoons unsalted butter, cut into cubes
  • 1 tablespoon pure vanilla extract

For the topping:

  • ¼ cup Jaca (allulose) — replaces 2 tablespoons sugar
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch deep-dish pie plate, trim the overhang, and flute the edge.
  2. Line the crust with parchment paper and fill with pie weights (dried beans work too). Blind-bake for 20 minutes, then lift out the parchment and weights and set the crust aside.
  3. In a medium saucepan, whisk together the 3 cups Jaca, cornstarch, and salt. Whisk in the half-and-half until smooth.
  4. Cook over medium-high heat, stirring frequently to prevent scorching, until the filling is thick, glossy, and bubbling — about 10 minutes. It should look like a thick pudding.
  5. Remove from the heat and stir in the cubed butter and vanilla until the butter melts completely. Pour the filling into the baked crust and smooth the top.
  6. Make the topping: stir together the ¼ cup Jaca, cinnamon (if using), and nutmeg. Drizzle the melted butter over the pie, then sprinkle the Jaca-spice mixture evenly on top.
  7. Bake for 20–25 minutes, until the crust is golden and the filling is bubbling around the edges (the center will still jiggle slightly).
  8. For the signature caramelized top, switch on the broiler for 1–2 minutes — watch it closely, as Jaca allulose browns faster than sugar.
  9. Cool at room temperature for 1 hour, then refrigerate until fully set, at least 3 hours or overnight. The pie firms up as it chills. Serve cold, with an extra grating of nutmeg if you like.

Prep time: 20 minutes · Cook time: 45 minutes · Chill: 3+ hours · Servings: 8 slices

Each slice has roughly 410 calories, about 21g net carbs, and only ~5g sugar — versus 40+ grams of sugar in a traditional sugar cream pie. Sweeten it the Jaca way and taste the difference.