Sugar Free Spicy Pumpkin Pie


All You Need:

Pumpkin Filling
15 oz. pumpkin or squash puree (A single can of Libby's works for me)
12 fl. oz. Evaporated Milk
3 large eggs
3/4 cup Splenda (the loose cooking stuff in the large bag, not the packets)
1 rounded teaspoon cinnamon
1/2 teaspoon salt
1/2 rounded teaspoon ground ginger
1/4 rounded teaspoon ground cloves
A generous pinch of ground black pepper

Pie Crust
I rarely make my own. I use a pre-made store-bought favorite. But feel free to make your own. Make enough to line the bottom of a 9 inch pie plate. Do not blind bake it!

9-inch pie plate
2 mixing bowls (a large one for the pumpkin and a small one for the spices)
Mixing implements

What You Do:

Preheat oven to 425°. Line pie plate with pie shell. Set aside.

In a small bowl, mix the Splenda, spices, and salt until well combined. This mix should be very fragrant.

In a large bowl, crack and beat the eggs. Then, gentle stir in the pumpkin and spice mixture until well combined. Gradually add and gently stir the evaporated milk.

Pour into pie shell and bake in 425° oven for 15 minutes.

Reduce the oven temperature to 350° and bake for an additional 35-45 minutes. You're looking for a well formed "custard" in which you can insert a knife and it will pull out cleanly. Cool until desired temperature. 

Optional: serve with whipped cream. I find this pie comes out very light. I like to make a sugar free whipped cream with a little cream cheese mixed in to give it some extra "oompf". Mix 2 Tablespoons cream cheese with 3/4 cup cold heavy whipping cream and 1 Tablespoon Splenda and a splash of vanilla until stiff peaks forms. (Psst....this pie is also beautiful warm with a scoop of vanilla ice cream)

The Wordy Bit

So, you've probably noticed (if you use the Libby's pie recipe from the can) that it isn't too terribly different than Libby's. That was my base recipe that I have modified over the years. I added an extra egg when I substituted the Splenda for the sugar. I do this because Splenda leeches so much moisture out of whatever it's put into. The extra egg helps retain the original structure and creaminess. The spices. Well, I always found the Libby's recipe a bit lacking in the spice department. I tried doubling the spices, but then you can't taste the pumpkin. So, I stuck with rounded measures. It adds a little extra, and that pinch of ground black pepper really elevates the other spices. It also adds the slightest tingle of heat to the end of the bite. I find that counteracts the "cooling" effect that using Splenda can cause. 

The custard comes out delicate and light, so it's perfect to pair with a heavy dinner. Also, something I did last time I made it, I find the custard goes quite well in a bowl of oatmeal for a delicious breakfast. Enjoy and happy holiday season!


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