Guilt-Free Reduced Sugar Caramel Pie

A Lighter Take on a Classic Favorite

Craving something sweet without all the sugar? This caramel pie offers a deliciously satisfying dessert experience—with a little less guilt. By using Swerve sugar substitute (and just a touch of real sugar for that essential caramelization), you still get all the rich, gooey goodness without going overboard on carbs.

Now let’s be real—this isn’t a “low-calorie” treat. A slice still comes in at around 400 calories, but compared to a traditional caramel pie at 500 or more, you’re shaving off a bit without sacrificing flavor.

We even swapped out the sugar in the meringue with Swerve Confectioners for a fully sugar-free topping. Reducing sugar and carbs where we can is always a win—especially when the taste holds up. While sweeteners like these aren’t perfect, sometimes a small compromise can keep you on track and satisfied.

Since my husband is diabetic, I’m always on the lookout for dessert alternatives that are both satisfying and blood sugar-friendly. This reduced sugar cheesecake is one of his absolute favorites—and it’s become a regular treat in our house!

Pie Crust

Start with a deep dish pie crust—just bake it according to package directions and let it cool completely. If you love making your own crust from scratch, go for it! But honestly, I usually stick with a good frozen crust to keep things simple (and it works perfectly for this recipe).

Caramel Pie Filling

Start the filling by mixing the Swerve Granular Sugar and the flour together in a large saucepan. Add the milk and heavy whipping cream and cook over a low heat stirring with a whisk to remove any lumps. Cook until thickened. Times will vary but you can tell when it thickens up. Remove from heat and set aside.

Caramelized Sugar

This part can be a little tricky, but don’t worry—you’re only working with ½ cup of real sugar, so if it doesn’t go perfectly, it’s easy to try again without ruining the whole pie!

In a small cast iron skillet, add the sugar (yes, this is regular sugar—not a substitute). I haven’t tried caramelizing a sugar substitute yet, but it’s on my to-do list!

Heat slowly, stirring as it begins to melt. It’ll clump up at first, then smooth out. Keep the heat low to medium—once it melts, it can burn fast, so stay close and stir gently.

The caramelized sugar should be about the color of a Kraft caramel—that rich golden brown. Once it hits that shade, pour it into the filling while whisking constantly. Then stir in the butter and vanilla.

Place the mixture back over low to medium heat and cook until it thickens to a pudding-like consistency.

Once thickened, remove from heat and pour the filling into your baked pie crust.

If your pie needs to go back in the oven (like for meringue), I always place it on a cookie sheet first. It makes handling much safer—especially with tin foil pie pans!

Meringue Topping

Now for the finishing touch—meringue! Using a hand or stand mixer, beat the egg whites until soft peaks form. Gradually add Swerve Confectioners Sugar Substitute, then mix in a little cream of tartar and cornstarch.

You can mix the dry ingredients together first, but honestly, I just toss them in one at a time—less cleanup, and it works just fine! Be sure to scrape down the sides of the bowl as you go to keep everything well-mixed. Feel free to adjust the sweetness to your taste with a bit more sugar substitute if needed.

Spread the meringue evenly over the pie and bake at 325°–350°F until the top is golden brown. Watch it closely—it browns quickly! Let the pie cool on a rack, then chill it in the fridge for at least a couple of hours before serving.

Serve and Enjoy

I personally love caramel pie straight from the fridge—cool, creamy, and delicious. But if you prefer it warm, just pop a slice in the microwave for a few seconds.

This pie has a light, smooth caramel flavor and—best of all—no weird aftertaste from the sugar substitute. Give it a try and see what you think!