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A Pie Recipe That Highlights the Pumpkin, Not the Sugar
Traditional recipes for this beloved winter pie call for at least a cup of white sugar or a mix of white and brown. Chef Aine McAteer's version uses stevia instead; the zero-calorie substitute is 200 to 300 times sweeter than white sugar, so two-thirds cup is all you need for a dessert that's decadent—but won't spike your glucose levels.
Get the recipe: No-Sugar No-Dairy Pumpkin Pie