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.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:5min › Ready in:35min
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.
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.
Pour mixture into pastry case; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.