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Holidays and pie go hand in hand, and pumpkin pie is definitely my favorite. While traditional pumpkin pie does have its fair share of carbs, this lower-carb version is a sweet little holiday treat without the carb coma! The key to keeping the carbs down is replacing sugar with Allulose, a rare natural sugar with a glycemic index of 0.
If you want to avoid pie crust, this recipe makes a superb custard when cooked and served in a ramekin.
Now, I’m not one to hide my mistakes... and this photo is proof! You’re looking at a “slightly” overbaked pie crust. Pro tip: Do not, I repeat, do NOT prebake your pie shell before adding the pumpkin filling. I've never done that before. Why now? Lesson learned. We ate it anyway.
Ingredients:
1 29 ounce can pure pumpkin puree
2 cups heavy cream
1 1/2 cups Allulose
4 eggs
1 tsp. salt
4 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
Directions:
Whisk dry ingredients in a bowl, then mix with pumpkin, eggs, and cream. Pour into unbaked pie shells.
Bake in a preheated 425 degree oven for 15 minutes. Reduce the temperature to 350 and bake for 40 minutes more, or until a knife inserted in the middle comes out clean.
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