Thanksgiving wouldn’t be the same for me without Pumpkin Pie! My dad was recently told he has diabetes, which he is definitely a sugar addict! I believe with some necessary dietary changes, he can get this diagnosis reversed! So here are a couple of versions of my favorite Thanksgiving dessert without sugar, that taste just as delicious, as the original.
I made two different versions of what I call Pumpkin Pie Custard that is diabetic-friendly, Keto approved and one that includes dairy and one non-dairy. I actually enjoyed the recipe made with Trader Joe’s coconut creamer the most but then used real whipped cream on top!
Pumpkin packs a punch when it comes to nutritional value, take a look at our blog post “The Impressive Health Benefits of Pumpkin”
Recipe with Dairy Recipe with Coconut Creamer
1 Can Organic Pumpkin 1 Can Organic Pumpkin
1 Cup Heavy Cream 1 Cup Coconut Creamer (Trader Joe’s)
4 Large Eggs 4 Large Eggs
1/3 Cup Lankanto Monkfruit 1/3 Cup Lankanto Monkfruit
1 TBS Pumpkin Pie Spice Blend 1 TBS Pumpkin Pie Spice Blend
1/4 tsp salt 1/4 tsp salt
Preheat Oven to 350 degrees, Combine all ingredients. Butter the custard cups or pyrex dishes, then pour in the pumpkin mixture. I like to keep it at about 3/4 inch or less, the thicker the longer it will need to cook. Depending on the size of the bowls and the thickness of the pour, it will determine the cooking time. I generally have different size pyrex bowls, so they tend to finish baking at different times. Anywhere from 30 to 45 minutes, until the pumpkin sets and a toothpick comes out clean. You can use any topping you may like, I like to make my own whipped cream with heavy whipping cream. I love it, without the pie crust but if you find a pie crust that works for you and your dietary needs, just pour in this pumpkin mixture and bake for 45 minutes!
Without the crust, those following a Keto diet can enjoy these recipes without knocking themselves out of ketosis. And perfect for those trying to reduce their sugar intake! ENJOY!
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