I am Southern so instead of pumpkin pie I make sweet potato pie. Sweet potatoes are inherently sweet so roasting the potatoes at 350F I’ve found brings caramelizes their sugar and allows me to use just brown sugar for sweetness. So far I’m down to 75% sugar and would like to reduce further. I’m hoping I can strike a balance by using molasses to contribute flavor without increasing sugar too much. But I think I need to explore your pumpkin pie results since changing sugar content may affect texture.

Thank you KAF for providing this to us. It’s most useful and straightforward.

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