Low Sugar Pumpkin Pie – For those who don’t tolerate a lot of sugar, this delicious pie is a great holiday alternative!
I hope everyone had a good Halloween!
In light of the no trick-or-treating rule this year, we opted to dress up at home and have our own little celebration.
My husband bought some lights and various props, and we threw together a little haunted house of sorts where the kids had to search for their treat bags.
We then vegged out while the kids ate candy and watched a sensibly gory flick.
Lower sugar pie why?
Suddenly, it’s November and Thanksgiving is staring me in the face!
I am NOT complaining, as Thanksgiving truly is my favorite holiday. Food, food, and more food!
While the holidays are a time of indulgence, I figure there might be someone similar to me that is looking to be healthy year-round!
I still love my Honey Pumpkin Pie, but in more recent years, I’ve been making today’s lower sugar version. I’m finding more and more that I just can’t tolerate as much sweet as I used to, so I’ve been recreating many of my old favorites!
I’ve used eggs in this recipe in lieu of the egg-free version linked above. I find adding protein to any type of treat helps balance out my blood sugar much better.
This entire pie sweetened with a combination of about three tablespoons of sweetener and a little stevia.
I use my favorite gluten-free pie crust as the base, and we top it with some freshly whipped cream!
If you love pumpkin, check out a few of my favorites!
Pumpkin Pie Bars
Low Sugar Pumpkin Fudge
Spelt Flour Pumpkin Biscuits
Low Sugar Pumpkin Pie
Ingredients
- 1 15 ounce can pumpkin puree
- 2 large eggs
- 1 cup milk of your choice
- 2 Tbsp coconut sugar
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp ginger (dried)
- 1/4 tsp cloves
- 2 tsp molasses
- stevia to taste
Instructions
- Preheat the oven to 425 degrees.
- Mix all of the ingredients together until smooth.
- Pour the mixture into a prepared pie crust such as this one.
- Bake the pie for 15 minutes.
- Lower the oven temperature to 350 degrees.
- Bake the pie for another 40-45 minutes or until a knife comes out clean.
- Cool the pie for at least two hours, then chill or serve as desired.
Notes
Nutrition
Notes:
I like to use coconut milk in this recipe, specifically, my Homemade Coconut Milk. It lends a lovely coconut flavor and richness.
Add in the stevia to your taste. I usually use a few dashes.
Some of the items I use in this recipe include:
Leave a Reply