Sugar Free Pumpkin Pie
Cook time: 
Total time: 
Serves: 8 slices
  • 1 can pumpkin purée (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)
  • dash of rice milk (or other milk of your choice)
  • ½ tsp Vanilla extract or Vanilla bean
  1. Prepare the crust.
  2. 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.
  3. Gently fold the egg whites under the spiced pumpkin mixture until well combined.
  4. 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.
  5. Allow to cool on the side for ten to twenty minutes. Then cover with cling film or foil and chill in the refrigerator overnight.
  6. 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 ¼ tsp Stevia vanilla extract/ paste.
  7. If you like cinnamon you could also give the pie a light dusting before serving. Just mix ½ tsp of cinnamon with a 1 tsp of Xylitol, pulverize it in a coffee grinder and dust over the pie.
Recipe by Candida Diet Plan at