20 Delicious Sugarfree Pumpkin Recipes Healthy

Kickstart your autumn with a twist! Our roundup of 20 Delicious Sugar-Free Pumpkin Recipes is here to sweeten your season without the sugar. Perfect for home cooks craving healthy, flavorful dishes, these recipes celebrate pumpkin in all its glory—from cozy breakfasts to hearty dinners. Dive in and discover how easy and satisfying sugar-free cooking can be. Your taste buds (and health) will thank you!

Sugarfree Pumpkin Spice Latte

Evenings like these call for a comforting embrace, a warm mug cradled between your hands, filled with the essence of autumn. This sugar-free pumpkin spice latte offers just that, a gentle nod to the season without the sweetness, letting the spices and pumpkin shine through.

Ingredients

• 2 cups unsweetened almond milk
• 2 tbsp pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 cup strong brewed coffee
• 1 tbsp coconut oil

Instructions

1. In a small saucepan over medium heat, warm the almond milk until it begins to steam, about 3 minutes. Stir occasionally to prevent a skin from forming.
2. Add the pumpkin puree and pumpkin pie spice to the saucepan. Whisk vigorously until the mixture is smooth and fully combined, about 1 minute.
3. Pour in the vanilla extract and brewed coffee, continuing to whisk until the latte is uniformly mixed, about 30 seconds. Tip: For a frothier latte, use a hand blender for 15 seconds after combining all ingredients.
4. Remove the saucepan from heat and stir in the coconut oil until it’s completely melted and incorporated, about 1 minute. Tip: The coconut oil adds a creamy texture and healthy fats, enhancing the latte’s richness without sugar.
5. Divide the latte between two mugs, serving immediately. Tip: Garnish with a sprinkle of pumpkin pie spice on top for an extra aromatic touch.

Perfectly balanced, this latte boasts a velvety texture with the warmth of pumpkin and spice. Enjoy it as a quiet morning ritual or share it as an afternoon pick-me-up, perhaps with a dollop of whipped coconut cream for indulgence.

Sugarfree Pumpkin Bread

Venturing into the heart of autumn’s embrace, this sugar-free pumpkin bread offers a tender, spiced solace that feels like a quiet morning wrapped in a warm blanket. It’s a humble creation, born from the simplest of ingredients, yet it carries the profound ability to comfort and satisfy without a grain of sugar.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1/2 cup unsweetened applesauce
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp pumpkin pie spice until well combined.
3. In another bowl, mix 1/2 cup unsweetened applesauce, 1/2 cup melted coconut oil, 3 large eggs, 1 cup pumpkin puree, and 1 tsp vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to ensure a tender texture.
5. If using, gently fold in 1/2 cup chopped walnuts for added crunch.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist and richly spiced, this pumpkin bread delights with its soft crumb and deep, autumnal flavors. Enjoy it sliced thick with a smear of cream cheese or toasted lightly for a crisp edge that contrasts beautifully with its tender interior.

Sugarfree Pumpkin Pancakes

Wandering through the quiet of the morning, the thought of something warm, spiced, and gently sweetened without sugar feels like a hug from within. These pumpkin pancakes are my autumn morning solace, a way to savor the season’s flavors without a drop of sweetness.

Ingredients

• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup whole wheat flour, 1 tbsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt until well combined.
2. In another bowl, mix 1 cup unsweetened almond milk, 1/2 cup pumpkin puree, 1 large egg, 1 tbsp melted coconut oil, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken slightly.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, greasing the skillet as needed.

Best enjoyed fresh off the skillet, these pancakes are wonderfully fluffy with a hint of spice and earthiness from the pumpkin. Drizzle with a bit of almond butter or serve with a side of roasted pecans for an extra crunch.

Sugarfree Pumpkin Soup

Sometimes, the simplest dishes bring the most comfort, especially when they’re crafted with care and a touch of nostalgia. This sugar-free pumpkin soup is a gentle embrace in a bowl, perfect for those quiet evenings when you crave something warm and wholesome.

Ingredients

• 2 cups pumpkin puree
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup coconut milk
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1/2 cup chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves minced garlic and cook for another 30 seconds until fragrant.
4. Pour in 2 cups pumpkin puree, stirring to combine with the onions and garlic.
5. Add 4 cups vegetable broth, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
7. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
8. Return the soup to the pot, stir in 1/2 cup coconut milk, and heat through over low heat for 5 minutes.
9. Season with salt to taste, starting with 1/4 tsp and adjusting as needed.

With its velvety texture and a harmonious blend of spices, this soup is a celebration of autumn’s bounty. Serve it with a drizzle of coconut milk and a sprinkle of cinnamon for an extra touch of warmth.

Sugarfree Pumpkin Muffins

Perhaps there’s no better way to welcome the subtle shift of seasons than with the warm, spiced aroma of sugarfree pumpkin muffins filling your kitchen. These muffins, tender and moist, offer a comforting embrace, perfect for those quiet mornings when the world outside seems to pause.

Ingredients

• 1 3/4 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup almond milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, baking soda, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the unsweetened applesauce, melted coconut oil, pumpkin puree, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, stirring just until combined. Tip: Overmixing can lead to dense muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the muffin tin halfway through baking for even cooking.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: These muffins develop more flavor as they cool.

Moist and richly spiced, these sugarfree pumpkin muffins carry the essence of autumn in every bite. Serve them warm with a dollop of Greek yogurt for a delightful contrast, or enjoy them as they are, letting their natural sweetness shine.

Sugarfree Pumpkin Pie

Comforting and wholesome, this sugarfree pumpkin pie is a testament to the beauty of simplicity. It’s a dish that whispers of autumn leaves and cozy evenings, inviting you to savor each bite with mindful appreciation.

Ingredients

• 1 1/2 cups pumpkin puree
• 3/4 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 pre-made pie crust

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the pumpkin puree, heavy cream, eggs, and vanilla extract, whisking until smooth.
3. Add the ground cinnamon, nutmeg, ginger, and cloves to the mixture, stirring well to incorporate all the spices evenly.
4. Pour the filling into the pre-made pie crust, using a spatula to smooth the top for an even bake.
5. Bake in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
6. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the flavors meld and the texture firm up.

Velvety and rich, this pie offers a harmonious blend of spices that dance lightly on the palate. Serve it chilled with a dollop of whipped cream for an extra touch of indulgence, or enjoy it as is for a pure, unadulterated pumpkin experience.

Sugarfree Pumpkin Cookies

Beneath the golden hues of autumn, there’s a quiet joy in baking treats that warm the soul without the heaviness of sugar. These sugarfree pumpkin cookies are a tender embrace of spice and softness, perfect for savoring with a cup of tea on a crisp afternoon.

Ingredients

• 1 cup pumpkin puree
• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 1 tsp baking powder

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, melted coconut oil, and vanilla extract until smooth.
3. Add the almond flour, cinnamon, nutmeg, cloves, salt, and baking powder to the wet ingredients. Stir until a cohesive dough forms. Tip: If the dough feels too sticky, let it rest for 5 minutes to firm up.
4. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each ball slightly with the back of a spoon or your fingers. Tip: For even baking, ensure all cookies are of uniform thickness.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: The cookies will be soft when they come out but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Velvety and subtly spiced, these cookies carry the essence of pumpkin in every bite. Enjoy them as they are, or pair with a dollop of whipped coconut cream for an indulgent twist.

Sugarfree Pumpkin Cheesecake

Under the soft glow of the kitchen light, the thought of a sugarfree pumpkin cheesecake brings a comforting warmth, much like the gentle embrace of autumn itself. This recipe, a harmonious blend of creamy texture and spiced sweetness, offers a guilt-free indulgence that doesn’t skimp on flavor.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup melted coconut oil
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, mix 1 1/2 cups almond flour, 1/4 cup melted coconut oil, and 2 tbsp erythritol until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly. Tip: Chilling the crust for 10 minutes can help it set faster.
4. In a large bowl, beat 16 oz softened cream cheese until smooth. Add 1 cup pumpkin puree, 2 eggs, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, and 1/4 tsp salt, mixing until fully incorporated.
5. Pour the filling over the crust, smoothing the top with a spatula. Tip: Tap the pan gently on the counter to remove any air bubbles.
6. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly. Tip: A water bath can prevent cracks, ensuring a smooth surface.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
8. Refrigerate for at least 4 hours, or overnight, before serving.

Silky and rich, this cheesecake carries the essence of pumpkin spice in every bite, with a crust that’s subtly nutty and perfectly crumbly. Serve it with a dollop of whipped coconut cream for an extra touch of decadence.

Sugarfree Pumpkin Smoothie

Gently, as the morning light filters through the kitchen window, there’s a quiet joy in blending a smoothie that feels like autumn in a glass. This sugar-free pumpkin smoothie is a whisper of spice and warmth, a simple pleasure for those seeking a healthier start to their day.

Ingredients

• 1 cup pumpkin puree
• 1 cup unsweetened almond milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tbsp chia seeds
• 1/2 cup ice cubes

Instructions

1. Measure 1 cup pumpkin puree and add it to the blender.
2. Pour 1 cup unsweetened almond milk into the blender with the pumpkin puree.
3. Sprinkle 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger into the blender for a warm spice blend.
4. Add 1 tbsp chia seeds to the mixture for a nutrient boost and a slight texture.
5. Place 1/2 cup ice cubes into the blender to chill the smoothie.
6. Blend all ingredients on high speed for 45 seconds, or until the mixture is smooth and uniform. Tip: For a thicker smoothie, add more ice cubes one at a time until desired consistency is reached.
7. Stop the blender and check the consistency. Tip: If the smoothie is too thick, add a tablespoon of almond milk and blend for an additional 10 seconds.
8. Pour the smoothie into a glass and serve immediately. Tip: For an extra touch, lightly dust the top with cinnamon before serving.

Silky with a hint of spice, this smoothie carries the essence of pumpkin pie without the guilt. The chia seeds add a subtle crunch, making each sip a delightful contrast. Serve it in a hollowed-out mini pumpkin for a festive twist that celebrates the season.

Sugarfree Pumpkin Oatmeal

Perhaps there’s no better way to welcome the crisp embrace of autumn than with a bowl of warm, sugar-free pumpkin oatmeal. This dish, a humble yet hearty offering, blends the earthy sweetness of pumpkin with the comforting chew of oats, creating a morning ritual that feels both nourishing and indulgent.

Ingredients

• 1 cup rolled oats
• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 1 tbsp chia seeds
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 tbsp almond butter

Instructions

1. In a medium saucepan, combine 1 cup rolled oats and 1 cup unsweetened almond milk over medium heat.
2. Stir in 1/2 cup pumpkin puree until fully incorporated.
3. Add 1 tbsp chia seeds, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ginger to the mixture, stirring well to distribute the spices evenly.
4. Reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking. Tip: For creamier oatmeal, let it sit covered for 2 minutes after cooking.
5. Remove from heat and swirl in 1 tbsp almond butter until melted and combined. Tip: Toasting the oats before cooking can add a deeper flavor.
6. Serve warm. Tip: Top with a sprinkle of cinnamon or a dollop of almond butter for extra richness.

Each spoonful offers a velvety texture, with the spices and pumpkin playing a harmonious melody on the palate. Consider garnishing with toasted pecans for a delightful crunch or a drizzle of coconut cream for a tropical twist.

Sugarfree Pumpkin Pudding

Lingering in the quiet of the morning, the thought of a sugarfree pumpkin pudding brings a comforting warmth, a gentle nod to the season’s embrace without the heaviness of sugar. It’s a dish that whispers of autumn’s approach, yet light enough to savor any day.

Ingredients

• 1 cup pumpkin puree
• 2 cups almond milk
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

Instructions

1. In a medium saucepan, whisk together 1 cup pumpkin puree and 2 cups almond milk over medium heat until smooth.
2. Add 1/4 cup cornstarch, whisking continuously to avoid lumps, for about 2 minutes until the mixture begins to thicken.
3. Reduce heat to low and stir in 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt, blending well for another minute.
4. Pour the mixture into 4 individual serving dishes, smoothing the tops with a spatula.
5. Chill in the refrigerator for at least 2 hours, or until set and firm to the touch.

This pudding sets with a velvety texture, its spiced pumpkin flavor deepening as it cools. Serve it with a dollop of whipped coconut cream for an extra touch of indulgence, or enjoy its simplicity as is, a quiet celebration of flavor.

Sugarfree Pumpkin Custard

Just as the first light of dawn gently fills the kitchen, there’s something deeply comforting about preparing a dish that feels like a hug in a bowl. This sugarfree pumpkin custard is a whisper of autumn, a creamy, spiced delight that doesn’t rely on sugar to shine.

Ingredients

• 1 cup pumpkin puree
• 2 cups heavy cream
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F and lightly grease a 9-inch pie dish.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, and vanilla extract until smooth.
3. Add the cinnamon, nutmeg, cloves, and salt to the bowl, whisking until all spices are evenly distributed.
4. Pour the mixture into the prepared pie dish, tapping gently on the counter to remove any air bubbles.
5. Place the pie dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish.
6. Bake for 45 minutes, or until the custard is set but still slightly jiggly in the center.
7. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.

Gently spooned into bowls, this custard is velvety and rich, with the warmth of spices playing beautifully against the earthy pumpkin. For an extra touch, a dollop of whipped cream or a sprinkle of toasted pecans adds texture and contrast.

Sugarfree Pumpkin Waffles

Morning light filters through the kitchen window as I ponder the quiet joy of making something wholesome and sweet, yet kind to the body. These sugar-free pumpkin waffles are a testament to the beauty of autumn flavors, crafted with care for those moments when you crave warmth without the weight.

Ingredients

• 1 cup pumpkin puree
• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3 eggs
• 1/2 cup almond milk
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough for a crisp exterior.
2. In a large bowl, whisk together the pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
3. Tip: For an extra fluffy texture, let the batter sit for 5 minutes before cooking to allow the baking powder to activate.
4. Add the almond flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients, stirring until just combined. Avoid overmixing to keep the waffles light.
5. Lightly grease the waffle iron with coconut oil, then pour 1/2 cup of batter onto the center, spreading slightly with the back of a spoon.
6. Tip: The batter will be thick; this ensures the waffles hold their shape and get those perfect pockets.
7. Close the iron and cook for 5-7 minutes, or until the waffles are golden brown and steam stops escaping from the sides.
8. Tip: Resist the urge to open the iron too early; patience rewards you with waffles that are crispy outside and tender inside.
9. Carefully remove the waffle and repeat with the remaining batter.

Kindly savor these waffles as they are, with their earthy pumpkin notes and subtle spice, or adorn them with a dollop of Greek yogurt and a drizzle of sugar-free maple syrup for a delightful contrast. The texture is a harmonious blend of crisp edges and a soft, moist center, making each bite a comforting embrace of fall.

Sugarfree Pumpkin Hummus

Beneath the golden hues of autumn, there’s a comforting simplicity in blending the earthy sweetness of pumpkin with the creamy texture of hummus. This sugar-free pumpkin hummus is a whisper of fall, inviting you to savor each bite slowly, like the turning leaves outside your window.

Ingredients

• 1 cup canned pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2-3 tbsp water

Instructions

1. In a food processor, combine the pumpkin puree, chickpeas, tahini, olive oil, lemon juice, and minced garlic. Tip: For a smoother hummus, peel the chickpeas before adding them.
2. Add the cumin, salt, cinnamon, and nutmeg to the food processor. Tip: Toasting the cumin before adding can enhance its flavor.
3. Process the mixture on high for 1 minute, then scrape down the sides with a spatula.
4. With the processor running, slowly add 2 tablespoons of water through the feed tube. Tip: The amount of water needed may vary depending on the desired consistency; add more if necessary.
5. Continue processing for another 2-3 minutes, or until the hummus is completely smooth and creamy.
6. Transfer the hummus to a serving bowl and let it sit for 10 minutes to allow the flavors to meld.

How the hummus settles into a velvety spread, with the warmth of cinnamon and nutmeg playing off the tang of lemon, is nothing short of autumn in a bowl. Serve it with crisp apple slices or spread it on warm whole-grain toast for a cozy, nutritious snack.

Sugarfree Pumpkin Chili

Today feels like the perfect day to share something warm and comforting, a dish that wraps you in its embrace without the guilt of added sugars. This Sugarfree Pumpkin Chili is a testament to how wholesome ingredients can come together to create something deeply satisfying.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 lb ground turkey
• 2 cups pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed
• 1 cup vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
5. Mix in 2 cups pumpkin puree, 1 can diced tomatoes, 1 can black beans, and 1 cup vegetable broth.
6. Season with 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp cinnamon, 1/4 tsp cayenne pepper, and salt to taste.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
8. Tip: For a thicker chili, let it simmer for an additional 5 minutes.
9. Tip: Taste and adjust the seasoning before serving to ensure the flavors are balanced.
10. Tip: Garnish with fresh cilantro or avocado slices for added freshness and color.

Velvety pumpkin lends a creamy texture to this chili, while the spices offer a warm, inviting depth. Serve it with a side of cornbread or over a baked sweet potato for a hearty meal that feels like autumn in a bowl.

Sugarfree Pumpkin Risotto

Dusk settles softly outside, and here in the kitchen, the warmth of the stove invites a moment of quiet creativity. Today, we’re embracing the subtle sweetness of autumn with a dish that comforts without overwhelming, a sugarfree pumpkin risotto that whispers of cozy evenings and gentle flavors.

Ingredients

• 1 tbsp olive oil
• 1/2 cup finely chopped onion
• 1 cup Arborio rice
• 3 cups vegetable broth, kept warm
• 1 cup pumpkin puree
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat until shimmering.
2. Add 1/2 cup finely chopped onion, sautéing until translucent, about 3 minutes.
3. Stir in 1 cup Arborio rice, coating each grain with oil, for 1 minute.
4. Begin adding 3 cups warm vegetable broth, 1/2 cup at a time, stirring constantly until absorbed before adding more.
5. After 15 minutes, mix in 1 cup pumpkin puree, 1/4 tsp nutmeg, and 1/4 tsp cinnamon, continuing to add broth as needed.
6. Once rice is creamy and al dente, about 25 minutes total, remove from heat.
7. Fold in 1/2 cup grated Parmesan cheese and salt to taste, letting the residual heat melt the cheese.

You’ll find the risotto luxuriously creamy, with the pumpkin and spices offering a warm, autumnal hug. Serve it in hollowed-out mini pumpkins for a festive touch that celebrates the season’s bounty.

Sugarfree Pumpkin Pasta Sauce

Falling into the rhythm of the season, this sugarfree pumpkin pasta sauce brings a whisper of autumn to your table, even in the midst of summer. It’s a gentle reminder of the warmth and comfort that comes with simpler times, crafted to nourish both body and soul.

Ingredients

• 2 cups pumpkin puree
• 1 tbsp olive oil
• 1/2 cup unsweetened almond milk
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Heat 1 tbsp olive oil in a medium saucepan over medium heat for 1 minute.
2. Add 2 cups pumpkin puree to the saucepan, stirring gently to combine with the oil.
3. Pour in 1/2 cup unsweetened almond milk, stirring continuously to create a smooth consistency.
4. Season the mixture with 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg, blending thoroughly.
5. Reduce the heat to low and simmer the sauce for 10 minutes, stirring occasionally to prevent sticking.
6. Remove the saucepan from the heat and let the sauce sit for 2 minutes to thicken slightly before serving.

Mellow and velvety, this sauce drapes over pasta with a richness that belies its simplicity. The subtle spices and creamy texture make it a versatile base for adding roasted vegetables or a sprinkle of fresh herbs, inviting you to make each bite your own.

Sugarfree Pumpkin Ice Cream

As the golden hues of autumn whisper through the trees, there’s a comforting simplicity in creating a dessert that mirrors the season’s warmth without the heaviness of sugar. This sugarfree pumpkin ice cream is a gentle nod to tradition, reimagined for those who seek sweetness in subtler forms.

Ingredients

• 2 cups pumpkin puree
• 1 cup heavy cream
• 1 cup almond milk
• 1/2 cup erythritol
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves

Instructions

1. In a large bowl, whisk together the pumpkin puree, heavy cream, and almond milk until smooth.
2. Add the erythritol, vanilla extract, cinnamon, nutmeg, ginger, and cloves to the bowl, whisking until all ingredients are fully incorporated.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
5. For the best texture, let the ice cream sit at room temperature for 5-10 minutes before serving.

Nowhere does the essence of fall come alive more vividly than in the creamy, spiced layers of this ice cream. Its velvety texture and rich pumpkin flavor make it a delightful standalone treat or a sophisticated accompaniment to a slice of almond flour cake.

Sugarfree Pumpkin Granola

T
oday, as the morning light filters through the kitchen window, I find myself drawn to the comforting process of making something wholesome and sweet, yet entirely sugarfree. This pumpkin granola is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

– 3 cups rolled oats
– 1 cup pumpkin puree
– 1/2 cup coconut oil, melted
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1 tbsp pumpkin pie spice
– 1/2 tsp salt
– 1/2 cup chopped almonds
– 1/2 cup dried cranberries

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, chopped almonds, pumpkin pie spice, and salt.
3. In a separate bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 30 minutes, stirring halfway through to ensure even cooking.
7. Remove from the oven and let cool completely on the baking sheet.
8. Once cooled, stir in the dried cranberries.
9. Store in an airtight container for up to two weeks.
V
ery few things compare to the satisfying crunch of this granola, with its subtle warmth from the pumpkin pie spice and the occasional tartness of a cranberry. Try it layered with yogurt and a drizzle of honey for a breakfast that feels like a hug.

Sugarfree Pumpkin Energy Balls

Falling into the rhythm of the morning, I find myself drawn to the simplicity and warmth of creating something nourishing. These sugar-free pumpkin energy balls are a testament to the joy of mindful cooking, blending health and comfort in every bite.

Ingredients

• 1 cup rolled oats
• 1/2 cup pumpkin puree
• 1/4 cup almond butter
• 2 tbsp chia seeds
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut

Instructions

1. In a large mixing bowl, combine 1 cup rolled oats, 1/2 cup pumpkin puree, 1/4 cup almond butter, 2 tbsp chia seeds, 1 tsp cinnamon, and 1/2 tsp vanilla extract. Mix until all ingredients are evenly distributed.
2. Using your hands, roll the mixture into small balls, about 1 inch in diameter. Tip: If the mixture is too sticky, wet your hands slightly to make rolling easier.
3. Spread 1/4 cup unsweetened shredded coconut on a plate. Roll each ball in the coconut until fully coated. Tip: For extra flavor, toast the coconut lightly before using.
4. Place the coated balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to firm up. Tip: These can also be frozen for a quicker set and a cooler treat.

Soft yet satisfying, these energy balls carry the earthy sweetness of pumpkin and the subtle crunch of coconut. Serve them alongside your morning coffee or as a midday pick-me-up for a gentle boost of energy.

Conclusion

Outstanding for anyone looking to enjoy the flavors of fall without the sugar, this roundup of 20 Delicious Sugarfree Pumpkin Recipes is a treasure trove of healthy options. Whether you’re craving something sweet or savory, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover.