Thanksgiving and The Holidays are coming so I thought it might be the time to start talking, PIE. I was working on the perfect pumpkin pie starting about 20 years ago. Through successive versions I finally got to where I thought I had it. It was delicious, but it had more calories and fat in it then I really intended. For a few years I left it well enough alone until we decided to start lowering the amount of white sugar in our diet. The pie had to be changed.
So I started working on a no sugar pumpkin pie. I switched the sugar to Splenda. That was a big start, but Molasses is basically burned sugar and that’s part of what gives pumpkin pie it’s distinct flavor. Try as I could, I could not find a replacement, even Pusser’s Black Rum didn’t do it.
So I settled on a low-sugar pie. It’s still over the top in flavor (also calories so don’t eat a lot of it). We leave out the graham cracker crust, but it’s still dynamite. We love it, hopefully you will too. This makes a big pie. If you need smaller, cut the recipe in half and cook in Large Ramekins (PAM sprayed) for 20 min. @ 350 then check for doneness with a toothpick.
We like a thick pie so we use a large spring form pan. There’s no crust on this pie so the spring form makes it easy to remove and plate up, cut and remove attractive slices. I like it with a spritz of whipped creme, my wife likes shredded dark chocolate on top. Enjoy.
Low Sugar Pumpkin Pie
2 15 oz. cans of Pumpkin
4 Eggs beaten
3/4 cup Heavy Cream
4 Tbs. of Mollasses
2 shots dark or Spiced Rum
3/4 cup of Splenda
4 Tsp. Cinnamon
2 Tsp. Ginger
2 Tbs. Cornstarch
1 Tsp. Ground Nutmeg
Dash each Salt and cardamom
Squirt of Lemon Juice, dash each of Vanilla and Almond Extract
Pre Heat Oven to 450 degrees F
Beat the 4 eggs and add the heavy cream, Rum, Molasses, dashes of lemon juice, vanilla and almond extract.
Add the two level Tbs. of Cornstarch, 4 Tsp. of Cinnamon, 2 Tsp. of Ginger, 1 Tsp. of Nutmeg, dashes of salt and cardamom. Then add the two cans of pumpkin. Mix this all throughly and scrape the sides to get it all mixed. Spray your pie pan with PAM.
Pour into the pie pan. Place in the 450 degree oven for 15 mins. Then reduce the oven to 350 degrees F for 50 mins. Let it cool before serving. We usually refrigerate it until needed. Whip cream on top, YUM!
My book “Small Foods” available on Amazon, has lots more recipes, sorry no deserts, just Entrees and all of them ramekin sized. We will add the deserts section in the next book.
2 responses to “Low Sugar Pumpkin Pie”
Reblogged this on Cooking Up a Storm With Miss Polly.
Thanks, I really appreciate your help.
Sometimes its nice just to know someone is really reading the blog.