October 01, 2019
There is a way to make your favorite fall foods healthier and taste better by just swapping a few ingredients. Most conventional pumpkin pie recipes have a lot of added sugar and usually call for some type of evaporated or sweetened condensed milk. In this recipe I swapped out the added sugar with a Golden Monkfruit Sweetener, which makes it sugar-free without any fake sugars or additives, and I used a can of coconut milk to add clean healthy fats to the recipe. You will definitely want this recipe on your Thanksgiving table! Pumpkin pie is one of these desserts you can make better and healthier with just a few changes, leaving the same texture and taste you'll always remember.
RECIPE Pumpkin Slab Pie (sugar-free)
1 ½ c organic all purpose flour
12 TBSP cold butter
2-3 TBSP cold ice water
¾ tsp sea salt
1 tsp vinegar
1 (15 oz can) organic pumpkin
¼ tsp sea salt
1 ½ tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
¼ tsp ground cloves
1 (14 oz can) organic coconut milk
Homemade Whipped Cream
1 1/2 c organic heavy cream
1/4 tsp vanilla
sprinkle of cinnamon
Start by making your pie crust. Preheat the oven to 375 degrees
In a food processor add your flour, salt, and vinegar. Pulse a few times until it’s crumbly.
Then add your cold butter (pulse a few times until it forms a dough) Add your egg and ice water. Start with 2 TBSP and add more if needed.
A soft dough should form. Pull out of your food processor and start rolling it out into a rectangle shape.
Roll the dough out onto a 10 by 13 inch baking sheet (this is not your typical baking sheet, it is a bit smaller)
Roll out until it forms the shape that you want, then place on greased baking pan and press the dough into the sides and bottom of the pan. Adjust the sides as needed. It doesn’t need to be anything fancy. Just so that the dough it going up the sides.
Place the dough in the fridge until your pumpkin filling is ready.
Pumpkin Pie Filling
To make the filling add your pumpkin, monkfruit sweetener, eggs, salt, and all your spices in a mixing bowl. Mix to combine, then add your canned coconut milk. Make sure the cream and the water from the coconut milk aren’t separated. You might need to place it in a small pan on medium heat to combine them if that is the case.
Make sure all these ingredients are mixed well together, then add pumpkin mixture to your crust. Place carefully into your oven and bake for 35 minutes.
Remove from oven, and let cool. Refrigerate for about 4 hours before eating. Add your favorite whipped cream topping, enjoy!
*Use organic ingredients when feasible