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Hey there, friends!
Who’s ready for some pumpkin goodness? 🍂
Today, I’m thrilled to share a delightful treat that won’t send your sugar levels soaring: a sugar-free pumpkin pie!
It’s rich, creamy, and packed with fall flavors, all without the guilt.
Perfect for holidays or anytime you crave a slice of something sweet!
Let’s dive into this yummy recipe! 🎃
| Preparation Time | 15-20 minutes |
| Cooking Time | 35 minutes |
| Total Time | 6 hours 50 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 can pumpkin puree (15 oz)
- 1 cup any milk
- 2 1/2 teaspoons vanilla essence
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice mix
- 1/2 teaspoon salt
- 1/3 cup flour (spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar (or granulated erythritol)
- 1 tablespoon flaxseed meal or 2 teaspoons cornstarch
- Optional 2 tablespoons oil for added richness
Step 1: Preheat Oven and Prepare the Pan
Preheat your oven to 400°F (200°C).
While the oven is heating, grease a 10 or 9-inch round pan to ensure the final product doesn’t stick to the sides.
Step 2: Mix Ingredients
In a large mixing bowl, whisk together all the ingredients until they are well combined.
Make sure no lumps remain for an even texture.
Pour the mixture into the greased pan, spreading it out evenly.
Step 3: Bake the Mixture
Place the pan in the preheated oven and bake for 35 minutes.
Note that the mixture will be gooey even after baking, which is normal.
Step 4: Cool and Set
Allow the baked mixture to cool completely in the pan.
Once it has cooled, transfer it uncovered to the fridge to “set” for at least 6 hours.
This will allow it to firm up and achieve the desired consistency before slicing.
Step 5: Serve and Enjoy
After the mixture has set in the fridge, take it out and slice it as needed.
Your dish is now ready to be enjoyed.
Refer to the Nutrition Facts for dietary information.
