Posted by Tara on Wednesday, November 26th, 2014
I needed to create a gluten, dairy, and sugar free recipe recently for a family gathering. This was my first attempt at pumpkin pie without sugar. This pie is delicious – so delish I’m not sure your guests would ever know it is free of dairy and sugar and gluten. I found organic gluten free ready made pie crust at my local Kroger grocery store. But you could also make a crustless pie just as easily. This pie got rave reviews with the dinner guests, and there wasn’t a single bite left over.
- 1 15 oz can pumpkin puree
- 3 eggs
- 1/2 cup coconut or almond milk
- 1/2 cup erythritol
- 2 Tablespoons Maple syrup
- 2 individual packets of Stevia
- 2 individual packets of Monk Fruit sweetener
- 2 teaspoons vanilla
- 1 teaspoon cinnamon (or more if you prefer)
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
In a large mixing bowl beat the pumpkin puree with the eggs until smooth and creamy. Add the sweeteners, spices, and the coconut or almond milk. Beat the mixture until smooth. Have your favorite gluten free pie crust prepared and in a pie plate. Pour the pie filling into the crust. Bake in a 350 degree preheated oven for 40-45 minutes. Let pie cool before serving.
Chopped walnuts or pecans could also be sprinkled on top before baking.
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