Dessert

Sugar-Free Pumpkin Pie

Name: Sugar-Free Pumpkin Pie
Prep time: 25 min
Cook time: 1 h
Total time: 3 h 25 min
Yield: 8 portioner
Cuisine: american
Ingredients: 1 stk. pie crust unbaked, 9-inch; 425 g pumpkin puree; 120 g erythritol; 2 tsk. cinnamon ground; 1 tsk. ginger ground; 0,5 tsk. nutmeg ground; 0,25 tsk. cloves ground; 0,5 tsk. salt; 2 stk. egg large, lightly beaten; 240 ml heavy cream; 120 ml almond milk unsweetened; 1 tsk. vanilla extract

This sugar-free pumpkin pie offers a classic, comforting flavor without added sugar. A creamy, spiced pumpkin filling bakes in a flaky crust, perfect for a guilt-free dessert. It's an ideal choice for those managing sugar intake or simply looking for a healthier alternative.

En original opskrift af Forkin

Tid i alt: 3 t. 25 min.
Portioner: 8
Sværhedsgrad: Mellem
Pr. portion: 201 kcal

Allergenoplysninger: kan indeholde æg, gluten, mælk, nødder og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 stk.pie crust, unbaked, 9-inch
425 gpumpkin puree
120 gerythritol
2 tsk.cinnamon, ground
1 tsk.ginger, ground
0,5 tsk.nutmeg, ground
0,25 tsk.cloves, ground
0,5 tsk.salt
2 stk.egg, large, lightly beaten
240 mlheavy cream
120 mlalmond milk, unsweetened
1 tsk.vanilla extract

Udstyr

measuring cups · wire rack · measuring spoons · whisk · oven · large mixing bowl · pie dish

Fremgangsmåde

Trin for trin

1
Preheat your oven to 200°C (400°F).
Ca. 10 min.
2
Unroll the pie crust and gently press it into a 9-inch pie dish. Crimp the edges as desired.
Ca. 3 min.
3
In a large mixing bowl, combine the pumpkin puree, erythritol, cinnamon, ginger, nutmeg, cloves, and salt.
Ca. 3 min.
4
Whisk in the eggs, heavy cream, almond milk, and vanilla extract until the mixture is smooth and well combined.
Ca. 3 min.
5
Pour the pumpkin filling into the prepared pie crust.
Ca. 1 min.
6
Bake for 15 minutes at 200°C (400°F).
Ca. 15 min.
Kokkens note: This initial high heat helps set the crust.
7
Reduce the oven temperature to 175°C (350°F) and continue baking for 45-50 minutes, or until a knife inserted near the center comes out clean.
Ca. 45 min.
Kokkens note: If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
8
Remove the pie from the oven and let it cool completely on a wire rack.
Ca. 1 t.
Kokkens note: Cooling is crucial for the pie to set properly.
9
Once cooled, refrigerate the pie for at least 2 hours before serving.
Ca. 1 t.
Kokkens note: Chilling further helps the pie firm up and enhances the flavors.

Pr. portion

Næringsindhold

57%Score

Kalorier: 200,9kcal
Protein: 3,8g
Kulhydrat: 26,5g
Fedt: 15,5g
Kostfibre: 1g
Sukker: 5,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover pumpkin pie tightly covered in the refrigerator.

Genopvarmning

This pie is best served chilled.