Sugar-Free Pumpkin Pie

This Sugar-Free Pumpkin Pie is a delightful low-carb dessert that captures the essence of fall with its warm spices and rich pumpkin flavor. Perfect for those watching their sugar intake, it offers a satisfying slice of tradition without the guilt.

Ingredients

• Pumpkin puree - 240 grams
• Almond flour - 60 grams
• Coconut oil - 30 grams
• Egg - 1 large
• Unsweetened almond milk - 60 ml
• Cinnamon - 1 teaspoon
• Nutmeg - 1/4 teaspoon
• Ginger - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Erythritol or another sugar substitute - 30 grams

Steps

1. Preheat the oven to 175°C (350°F).
2. In a mixing bowl, combine the almond flour and melted coconut oil to form a crumbly dough.
3. Press the dough into the bottom and up the sides of a small pie dish to form the crust.
4. In another bowl, mix together the pumpkin puree, egg, almond milk, erythritol, cinnamon, nutmeg, ginger, vanilla extract, and salt until well combined.
5. Pour the pumpkin filling into the prepared crust.
6. Bake in the preheated oven for 30-35 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
7. Allow the pie to cool for at least 10 minutes before slicing and serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Low in sugar, making it suitable for diabetics or those reducing sugar intake.
• Rich in fiber from pumpkin and almond flour, aiding digestion.

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