Sugar-free pumpkin pie

    Sugar-free pumpkin pie


    7 people made this

    About this recipe: No one will ever guess that this pie is sugar free. A shortcrust pastry case is filled with a spiced pumpkin mixture, which has been sweetened with artificial sweetener. Serve as a dessert with whipped cream, if desired.

    Serves: 8 

    • 1 (23cm) baked shortcrust pastry case
    • 1 tablespoon powdered gelatine
    • 2 tablespoons cornflour
    • 1 1/4 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 425g pumpkin puree
    • 350ml evaporated milk
    • 2 eggs, beaten
    • 16 sachets artificial sweetener

    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. In a large saucepan, combine gelatine, cornflour, spices and salt. Stir in pumpkin puree and evaporated milk. Let stand for 5 minutes to soften gelatine. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat.
    2. In a medium bowl, gradually stir about 250g of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in sweetener after filing has cooled to 60 degrees C.
    3. Pour mixture into pastry case; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.

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