I looove pumpkin pie, but since I am not a big fan of added sugar, I usually make my own, lower-carb version using something like xylitol or erythritol to sweeten it. And today, I am sharing my recipe with you.
This is actually an adaptation of my aunt’s recipe. It is the definition of dessert perfection. We usually eat it as a side dish, and do you know what that means? Extra dessert! Sometimes I have it after my meal as a dessert, but obviously, it is fun to have some extra dessert as a side dish.
This dessert is perfect. It has protein, it has fat and it has fibre that will help you feel full.
Lower Carb Pumpkin Pie Recipe
Ingredients:
½ cup butter, melted
¾ cup xylitol or 1 cup erythritol
4 eggs
¾ cup coconut flour
1 tbsp baking powder
1 cup milk, any kind
2 cups pumpkin or butternut, cooked and mashed
1 tsp cinnamon (plus extra for dusting)
Powdered xylitol or 1,5 tsp powdered erythritol for dusting
Instructions:
Preheat oven to 180 ̊C. Puree the roasted butternut by mashing it or putting it in a food processor. Now, sift the flour and baking powder together. Next, cream the butter and sweetener together. Add the eggs but do it one at a time while beating the mixture.
Add in the flour and baking powder and keep mixing until all of the ingredients have been combined and you have a smooth batter.
Pour the mixture into an oven-proof dish, and then just lightly dust it with a little bit of sweetener and cinnamon. Bake for 20 to 25 minutes or until the pie is firm and has a golden colour.
Servings: 6
*Fair warning though: the xylitol and erythritol can make you bloated. But to be fair, most high-sugar, highly processed desserts can make you bloated. It also depends on how much you consume. If you eat four servings at once, yeah, you might end up with a problem. If you have one, you should be fine.
