Description
A delicious sugar-free pumpkin pie.
Ingredients
Scale
- 1 15 oz. can pure pumpkin
- 1 cup cashew milk*
- 1/2 cup homemade sweetener**
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon sea salt
1 gluten-free pie crust
Instructions
- Preheat oven to 425°. Prepare pie crust.
- In a large bowl mix all pie filling ingredients together.
- Pour into prepared pie crust.
- Bake at 425° for 15 minutes. Then reduce oven temperature to 350° and bake for 45-50 minutes or until a knife inserted near the center of pie comes out clean.
- Cool on rack for a couple of hours before serving.
- Refrigerate leftovers.
Notes
*You can also use almond milk or coconut milk. I think the cashew milk gives it the creamiest texture and doesn’t overpower the pumpkin taste.
**homemade sweetener – 1 cup erythritol + 1 teaspoon stevia mixed together.
The nutrition facts are for the pumpkin pie filling only. The nutrition facts for the pie crust would be for whichever pie crust you choose.
Nutrition
- Serving Size: 1 slice
- Calories: 28
- Sugar: 1.2 g
- Sodium: 126.2 mg
- Fat: 1.1 g
- Carbohydrates: 11.3 g
- Protein: 1.6 g
- Cholesterol: 31 mg