Dessert

Serves: 8 slices

Prep time: 5 mins

Bake time: 60 mins

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.

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 on wards.

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

Ingredients

• 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

 Instructions

• Prepare the 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 ¼ tsp Stevia vanilla extract/ paste.
• 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, pulverise it in a coffee grinder and dust over the pie.