Pumpkin Pie

This pumpkin pie recipe is goes light on the sugar making it a better option for those with diabetes around the holidays to manage their blood sugars.

Course Desserts

Cuisine Fun With Food, Vegetarian

Keyword Fall, Holiday, Party, Winter

Cooking Method Oven

Condition Diabetes, Gluten Free, PCOS, Vegetarian

Servings people

Ingredients

Crust

2 cups almond flour blanched
1/2 tsp salt
1 tsp cinnamon
2-3 Tbsp butter melted and cooled
1 egg beaten

Filling

15 oz pumpkin puree canned
1/3 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 egg beaten well
1 cup milk

Instructions

Preheat oven to 420°F.
For the crust, combine the almond flour, salt, cinnamon, and egg in a large bowl. Slowly stir in the butter until mixture sticks together and holds.
Press crust into a 9-inch pie pan until crust is thin and even.
In a separate large bowl, combine the pumpkin, sugar, pumpkin pie spice, cinnamon, nutmeg, and salt until combined.
Stir in the two beaten eggs to the pumpkin mixture.
Slowly stir in the milk to the pumpkin mixture until fully combined.
Pour into the crust making sure not to spill over, some pumpkin mixture might be left over.
Bake in the oven for 15 minutes and then cover crust with aluminum foil to prevent burning.
Bake in the oven for an additional 40-45 minutes, until center is firm and cooked.

Nutrition