Are you craving the comforting warmth of pumpkin pie but watching your sugar intake? Don't despair! This delicious pumpkin pie recipe is specially designed for those with diabetes or anyone looking for a healthier, lower-sugar dessert option. It's surprisingly easy to make, bursting with autumnal flavors, and won't leave you feeling guilty. Get ready to enjoy a guilt-free slice of deliciousness! This recipe offers a fantastic alternative to traditional pumpkin pie, proving that healthy eating doesn't mean sacrificing flavor.
Ingredients:
This recipe uses sugar substitutes to keep the sugar content low while maintaining a delightful sweetness. Feel free to adjust the sweetener to your preference.
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Crust:
- 1 ½ cups almond flour
- ¼ cup erythritol or your preferred sugar substitute
- 6 tablespoons unsalted butter, chilled and cubed
- 1 large egg yolk
- Pinch of salt
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Filling:
- 1 (15 ounce) can pumpkin puree
- ½ cup unsweetened almond milk (or other milk alternative)
- ¼ cup erythritol or your preferred sugar substitute (adjust to taste)
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of ground cloves
- Pinch of salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the almond flour, erythritol, and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add egg yolk: Stir in the egg yolk until the dough just comes together. Be careful not to overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
- Roll and bake: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Blind bake for 15 minutes, or until lightly golden.
Making the Filling:
- Whisk ingredients: In a large bowl, whisk together the pumpkin puree, almond milk, erythritol, eggs, pumpkin pie spice, vanilla extract, cinnamon, cloves, and salt until smooth.
- Pour into crust: Pour the pumpkin filling into the pre-baked pie crust.
- Bake: Bake for 45-50 minutes, or until a knife inserted near the center comes out clean. If the crust starts browning too quickly, cover the edges with aluminum foil.
- Cool completely: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for Success:
- Use a good quality pumpkin puree: The flavor of your pie will depend heavily on the quality of your ingredients.
- Don't overmix the filling: Overmixing can lead to a tough pie.
- Adjust sweetness to your liking: Start with the suggested amount of sweetener and add more to taste, if needed.
Variations:
- Add nuts: Chopped pecans or walnuts would make a delicious addition to the filling or sprinkled on top of the crust.
- Spice it up: Experiment with different spices, such as ginger or nutmeg.
- Make it dairy-free: Use a coconut milk alternative instead of almond milk.
Nutritional Information (Approximate per serving):
This nutritional information is an estimate and may vary depending on the specific ingredients used. Always consult a nutritionist or dietitian for personalized dietary advice.
- Calories: Approximately 250-300 per slice
- Sugar: Significantly lower than traditional pumpkin pie
- Fat: Moderate
This pumpkin pie recipe offers a delicious and satisfying dessert option that is suitable for people managing their blood sugar levels. Enjoy this healthy and flavorful treat knowing you're indulging in a much healthier alternative to traditional pumpkin pie! It’s perfect for Thanksgiving, autumn gatherings, or any time you crave a comforting and delicious dessert. Enjoy!