No Sugar Pumpkin Pie
1 Hour and 40 Minutes
Get to Know this recipe
Pumpkin Pie, the stuff of Thanksgiving dreams! What could be better than this delicious dish during the holidays? How about a version with less sugar in support of our health. Like the pilgrims who often ate spiced pumpkin pudding with little sugar, opting for honey instead, we too can cut back or use alternatives and still enjoy the fantastic dessert we love. In this version, we use an alternative to sugar called Swerve. If you are unfamiliar with Swerve, it is kosher and free of GMOs or MSG. Its natural flavors are said to come from citrus, it is calorie-free, and does not raise insulin levels. We have used it as a sugar alternative in past recipes with success. However, if you have IBS or other bowel issues, you might want to try it in small doses to see how your body reacts before making it your go-to sugar alternative. We hope you find a sugar alternative and eat your pie too. Enjoy!
How to Make
Cut the pumpkin in half and remove the seeds and surrounding strings. Roast in the oven at 400°F for 45 minutes to an hour. Let it cool, then put in a food processor and puree for 4-5 minutes.
Mix Swerve, cinnamon, salt, ginger and cloves in a small bowl.
Beat eggs in a large mixing bowl
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into the pie shell.
Bake in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on a wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream or a side of vanilla ice cream at serving.
3/4 cup granulated Swerve (sugar replacement)
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can/12 fl. oz. Evaporated Milk