What is Thanksgiving without Pumpkin Pie? This year, I created a Sugar-Free Pumpkin Pie so that my husband and little boy can eat it and celebrate with the rest of us.
I was surprised by how much I preferred this sugar-free version over it’s traditional sugar filled counterpart. The custard sets just perfectly into a dense, but light soufflé like texture. And since it’s sugar-free, you better believe we eat it for breakfast.
Happy Thanksgiving, friends!
Sugar-Free Pumpkin Pie
- 20 oz. canned pumpkin*
- 1 1/3 cup coconut cream*
- 2 Tbsp SweetLeaf stevia powder
- 1/2 tsp sea salt
- 1 tsp. cinnamon
- 1/2 tsp ginger
- 1 1/2 Tbsp pumpkin pie spice
- 4 eggs*
- 2 tsp vanilla extract
1 recipe of Grain-Free Pie Crust
- Preheat the oven to 425F.
- In a 4-quart saucepan, combine the canned pumpkin, coconut cream, stevia, sea salt, cinnamon, ginger, and pumpkin pie spice. Whisk to combine. Heat over low-medium heat until the pumpkin mixture is warm all the way through.
- In a large bowl, whisk together the eggs. In a slow steady stream, pour the pumpkin mixture into the eggs. Whisk constantly to keep the eggs from cooking into scrambled eggs.
- Pour the custard mixture into a warm, blind-baked crust.
- Bake at 425F for 15 minutes. Reduce the heat to 350F and bake for 30-40 minutes. (The custard should be completely set and not have a wobble when it is ready.)
- Let the pie cool for 2 hours before cutting and serving.
*This recipe is for a deep-dish pie. If you are making a shallow pie you can make the following changes:
- 15 oz. canned pumpkin
- 1 cup coconut cream
- 3 eggs
- all other ingredients and measurements remain the same
Bake at 425F for 15 minutes. Reduce the heat to 350F and bake for 20-30 minutes. (The custard should be completely set and not have a wobble when it is ready. Let the pie cool for 2 hours before cutting and serving.