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| Sugar
free pumpkin pie with the stevia sweetener |
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There
are many other recipes for cakes and pies on this site, but sugar free pumpkin pie
is definitely one of the easiest ones to make. It only calls for a
handful of ingredients, and there’s not a lot that can go wrong. Before
you know it, you’ll have a great stevia
pumpkin pie to woo your family and friends with at
Thanksgiving or Christmas.
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You
do have a couple of options: the absolute easiest way to go about it,
is to use canned pumpkin
purée .
The way we recommend it, however, is to use fresh pumpkin pulp
in your recipe.
Sure,
it takes a bit more work, but since you’re using fresh
ingredients, the taste of your pumpkin pie will be a lot richer.
Remember to use a special “pie
pumpkin” for your recipes. They are
different from the Halloween pumpkins you use for decoration (they are
smaller).
To
get the pulp, cut the pie pumpkin in half (or into
quarters, see picture) and scrape the insides to remove the seeds and
the somewhat darker interior.
 Place
the pumpkin upside down in a small layer of water on a baking
dish and bake it on 350°F (200°C) for anywhere around 45-75 minutes,
depending on the size and type of pumpkin. You will know it’s ready
when the insides of the pumpkin become soft.
Remove the rind from the pumpkin and mince the pulp. Leave the purée
standing for about half an hour before removing any excess water, or
alternatively, wrap it in cheesecloth and let it dry out over night.
The rest of your sugar free pumpkin pie recipe should be fairly
straightforward, so let’s have a look at it!
Got great ideas for delicious recipes, but don’t know where to share
them? You can do this in just a few clicks via the stevia
recipes page. Who knows, your idea might end up on one of our
recipe pages! Good luck!
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| Recipes
for sugar free pumpkin pie with stevia |
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Sugar
free pumpkin pie with stevia
- 1 ready to bake pie crust
(9”)
- 1 teaspoon white stevia
powder
- 1 teaspoon
cinnamon
- 1/2 teaspoon
ginger
- 1/4 teaspoon ground
cloves
- dash of
nutmeg
- 1/2 teaspoon
salt
- 2
eggs
- 1 lb (450gr) pumpkin
purée
- 8 oz (250ml) evaporated
milk
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In
a large bowl, whisk eggs and pumpkin purée together. Add rest of the
dried ingredients and whisk together while slowly pouring in the
evaporated milk. Pour mixture into pie crust. Bake in oven for 20
minutes on 390°F (200°), then reduce oven to 350°F (180°C) and bake for
another 45-60 minutes until inserted toothpick comes out clean. Store
in refrigerator overnight.
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Squash/Pumpkin
pudding pie with stevia (recipe courtesy of
Rachel Albert)
- 3 cups baked or simmered
winter squash, scooped from
the skin and mashed: butternut, buttercup, sweet dumpling, delicata,
kabocha, sweet mama or Hokkaido
- 3/4 cup blended,
preservative-free (full fat, not lite) unsweetened, coconut
milk
- 1/4 cup honey; additional
1 or 2 tablespoons as needed
- 3 whole eggs or 6 egg
whites
- 1 1/2 tablespoons
arrowroot powder
- 2 teaspoons apple pie
spice or pumpkin pie spice
- 1 1/2 teaspoons pure
vanilla extract or natural vanilla flavoring or maple extract or
flavoring
- 1/4 teaspoon finely
ground, unrefined sea salt
- ¼ to ½ teaspoon pure stevia extract powder or ½ to
1 teaspoon clear stevia extract liquid (start
with less; add more only if needed)
- 1 recipe (1 to 1 1/2
quarts) Vanilla
Ice Dream, optional
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Preheat
oven to 350˚ F. Purée all of the ingredients in a blender, Vita-Mix,
food processor, or food mill, or in a bowl with an electric mixer. If
using a blender or small processor, blend in 2 batches, then combine in
a bowl. Mixture should be thick. If too stiff to blend, add 1/4 cup
water and blend again. For a sweeter taste, add 1/4 teaspoon additional
stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.
Note: Pie will become sweeter and more concentrated as it bakes. Pour
into an oiled 10-inch deep-dish pie plate. Smooth with a spatula. Bake
in the center of the oven until firm, slightly golden, and dry around
the edges, about 60 minutes. Allow pie to cool for ½ hour. Refrigerate
until completely cool and firm, several hours or overnight, before
serving. Cut into 8 slices and serve. Use within 4 days.
Variations:
*
Replace 1/4 cup honey with 1/4 cup + 2 tablespoons pure maple syrup.
For a sweeter taste, add an additional 1/4 teaspoon stevia and/or 1
tablespoon maple syrup. Blend, taste, and repeat if needed. Add another
2 teaspoons arrowroot in step #2.
* For a gingery flavor, replace
pie spice with 1 1/2 tablespoons peeled and finely grated fresh
gingerroot plus 1/2 teaspoon dried ground ginger (powder). If desired,
add the finely grated zest of 1 fresh orange or tangerine.
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