Making a layered pecan-pumpkin pie. Need to reduce the sweetness. Will not adding sugar to the pumpkin pie layer prevent that layer from cooking properly?

This is the 2nd time making this recipe. The first time was a major hit. But it was too sweet for my liking. Everyone else loved it but wouldn’t take larger slices because of the sweetness.

So this time I want to keep the sweetness in the pecan (top) layer, but eliminate the sugar form the bottom pumpkin pie filling layer.

Will pumpkin pie filling cook correctly if there’s no sugar in it?

Here is the recipe: https://www.allrecipes.com/recipe/130635/caramel-pecan-pumpkin-pie/

• Cook the bottom pumpkin layer for 20 mins (well sweetened with white sugar).

• Then add the top pecan pie layer and cook for another 20 mins (well sweetened with brown sugar).

It’s the sugar from the bottom layer I want to eliminate. But I don’t know what happens to the baking process for pumpkin pie mix if there’s no sugar in it. Is it only for taste? Or does it affect baking reaction in some way as well?

Thanks very much!

EDIT: If anyone’s curious, this is what they looked like last time. They looked and tasted amazing... just a bit too sweet to have large pieces. https://i.imgur.com/cRtiIxA.jpg

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