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
½ cup butter, melted
¾ cup xylitol or 1 cup erythritol
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
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.
*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.