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 annosta
Cuisine: american
Ingredients: 1 kpl pie crust unbaked, 9-inch; 425 g pumpkin puree; 120 g erythritol; 2 tl cinnamon ground; 1 tl ginger ground; 0,5 tl nutmeg ground; 0,25 tl cloves ground; 0,5 tl salt; 2 kpl egg large, lightly beaten; 240 ml heavy cream; 120 ml almond milk unsweetened; 1 tl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 3 t 25 min
Annoksia: 8
Vaikeustaso: Keskitaso
Annosta kohti: 201 kcal

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, maito, pähkinät ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1 kplpie crust, unbaked, 9-inch
425 gpumpkin puree
120 gerythritol
2 tlcinnamon, ground
1 tlginger, ground
0,5 tlnutmeg, ground
0,25 tlcloves, ground
0,5 tlsalt
2 kplegg, large, lightly beaten
240 mlheavy cream
120 mlalmond milk, unsweetened
1 tlvanilla extract

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Preheat your oven to 200°C (400°F).
Noin 10 min
2
Unroll the pie crust and gently press it into a 9-inch pie dish. Crimp the edges as desired.
Noin 3 min
3
In a large mixing bowl, combine the pumpkin puree, erythritol, cinnamon, ginger, nutmeg, cloves, and salt.
Noin 3 min
4
Whisk in the eggs, heavy cream, almond milk, and vanilla extract until the mixture is smooth and well combined.
Noin 3 min
5
Pour the pumpkin filling into the prepared pie crust.
Noin 1 min
6
Bake for 15 minutes at 200°C (400°F).
Noin 15 min
Kokin vinkki: 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.
Noin 45 min
Kokin vinkki: 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.
Noin 1 t
Kokin vinkki: Cooling is crucial for the pie to set properly.
9
Once cooled, refrigerate the pie for at least 2 hours before serving.
Noin 1 t
Kokin vinkki: Chilling further helps the pie firm up and enhances the flavors.

Annosta kohti

Ravintoarvot

57%Pisteet

Kalorit: 200,9kcal
Proteiini: 3,8g
Hiilihydraatit: 26,5g
Rasva: 15,5g
Kuitu: 1g
Sokeri: 5,2g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover pumpkin pie tightly covered in the refrigerator.

Uudelleenlämmitys

This pie is best served chilled.