I took this recipe from the nourishing apron…my fav sugar free site. We've been making this pie for years, and everyone loves it and no one knows it doesn't have sugar. This is of course just what you make with your leftover pumpkins after Halloween…before that, you buy your pies at Costco and deal with the sugar, because $5 for a huge awesome Costco pie is just ridiculously awesome! But here ya go! Jase cooks, purees, and freezes our pumpkin each year so that I'll make these….
2 cups pumpkin
1/2 cup honey
1/2 cup maple syrup
1 12 oz can evaporated milk (or coconut milk)
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
pie crust…I either make Jase buy it, or Sprouts has some awesome whole wheat. We have had ME make them, but then we just end up eating the pie out of the crust and trashing the crust…which is actually even healthier. :)
Combine all ingredients and pour into pie crust. Bake at 425 for 15 minutes, then reduce heat to 350 and bake for an additional 45 minutes. You may need to cover the crust towards the end to keep it from getting too dark.