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 porties
Cuisine: american
Ingredients: 1 st 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 st 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.

Een origineel recept van Forkin

Totale tijd: 3 uur 25 min
Porties: 8
Moeilijkheid: Gemiddeld
Per portie: 201 kcal

Allergeneninformatie: kan eieren, gluten, melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1 stpie 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 stegg, large, lightly beaten
240 mlheavy cream
120 mlalmond milk, unsweetened
1 tlvanilla extract

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

57%Score

Calorieën: 200,9kcal
Eiwit: 3,8g
Koolhydraten: 26,5g
Vet: 15,5g
Vezels: 1g
Suiker: 5,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover pumpkin pie tightly covered in the refrigerator.

Opwarmen

This pie is best served chilled.