This year, we are following a low-carb diet, so I needed to update my pumpkin pie recipe. I used xylitol and stevia in place of the sugar, and it turned out great!
- 3 eggs
- 1/2 cup xylitol
- 1/2 tsp. stevia extract powder
- 1 13.5 fl. oz. can coconut milk
- 1 15 oz. can pumpkin puree (not pumpkin pie mix)
- 1/2 Tbsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- pinch of ground cloves
- 1 partially baked 10-inch pie shell or a deep 9-inch pie shell
Preheat oven to 350°F.
In bowl of electric mixer, combine eggs, xylitol, and stevia. Mix until smooth. Stir in the coconut milk, pumpkin puree, and vanilla extract. Add the salt, cinnamon, ginger, and cloves and mix.
Pour mixture into pie shell. Bake the pie until set, approximately 1 hour. Cool the pie to room temperature. Serve.
I used a whole wheat pie crust I had in the freezer, but I'd recommend using a low-carb crust instead. This makes a little more than will fit in a standard 9-inch pie crust. I poured the extra in a custard cup and baked it separately.
