As it gets a little bit colder outside and there is a chill in the air - new cravings arrive for familiar flavors. This recipe for pumpkin pie cuts out the sugar, while still delivering us the pumpkin and vanilla flavors that we yearn for. Pumpkin, along with cinnamon, butternut squash, and apple, is one of the quintessential fall flavors that impress friends and make us feel happy and festive. This pie should deliver all of that to you, and more! It is delicious and satisfying, without cutting any corners. Try it today - you won’t believe that it’s sugar-free!
Nutrition: Cals: 196 Fat: 14g, Carbs: 8g, Sugar: 1g
Crust Ingredients:
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract- eliminate for savory
- 1/4 tsp salt
- 1 cup coconut flour
- 1/2 cup butter cold cut into cubes
Pie Ingredients:
- 4 eggs
- 1/2 cup heavy cream or coconut cream for dairy-free
- 15 ounces pumpkin puree
- 1/3 cup Splenda
- 1 tsp vanilla or pumpkin spice liquid stevia
- 2 tsp pumpkin pie spice
- 1 tsp maple extract
To make the crust:
- Preheat oven to 400 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry and wet mixture into a food processor.
- Add the cubed butter.
- Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and pour crumbles into the pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out the dough between two pieces of parchment paper and flip over into a 9-inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10 minutes or until golden.
- Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise, it will burn.
To make the Pie:
- Prepare your pie crust and let cool while you make the filling.
- Preheat oven to 350 degrees F.
- Mix all ingredients together in a large bowl and stir until well combined.
- Pour filling into pie crust. Place pie onto a baking sheet for easy removal from the oven.
- Cover crust edges before baking or they will burn.
- Bake 40-50 minutes or until set.
- Cool 30 minutes then refrigerate.
- Add some sugar-free whipped cream and enjoy!
[Find the original recipe on Sugar-Free Mom]
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