Pumpkin is chock-full of vitamins and minerals like beta-carotene and potassium, but low on sugar, which makes it a valuable addition to the Candida diet from Stage 3 onwards.
Sugar Free Pumpkin Pie Recipe
If the only thing you have ever done with pumpkin is carve it and fill it with a candle, you are missing out on a whole lot of health goodness this plump orange plant has to offer.
With its light fluffy texture and its caramel like sweet flavor this pie will become one of my favorites. It SO doesn’t taste of pumpkin — which is a good thing if you ask me 😉
Sugar Free Pumpkin Pie
Serves: 8 slices
- 1 can pumpkin (or 2 cups fresh, cubed and cooked in a little water for 15 minutes, drained)
- 2 eggs
- 1 tsp nutmeg
- 1 tsp cinnamon (or use 2 tsp pumpkin spice)
- 2 heaped tbsp Erythritol or Xylitol – I used this brand (US equivalent)
- dash of rice milk (or other milk of your choice)
- 1/2 tsp Vanilla extract or Vanilla bean
- Prepare the yeast free spelt crust.
- Combine the sweetener and 2 egg whites in a narrow deep bowl and beat until puffed up. Then in a separate bowl add pumpkin spice, egg yolks, pumpkin purée, vanilla extract (use vanilla paste freshly scraped out of the Vanilla bean if you have) and a dash of rice or other milk of your choice.
- Gently fold the egg whites under the spiced pumpkin mixture until well combined.
- Pour into a 22 cm/ 9 inch loose bottomed buttered tart shell on top of the crust and cook for 10 minutes at 400F/220C fan/gas 7, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 40-60 minutes until the filling has set.
- Allow to cool on the side for ten to twenty minutes. Then cover with cling film or foil and chill in the refrigerator overnight.
- Serve with a big dollop of whipped coconut cream on top. To make the cream you just whip up the solid parts from a chilled can of coconut milk with 1/4 tsp Stevia vanilla extract/ paste.
- If you like cinnamon you could also give the pie a light dusting before serving. Just mix 1/2 tsp of cinnamon with a 1 tsp of Xylitol, pulverize it in a coffee grinder and dust over the pie.