From the Sugar Happy Kitchen: Low Carb Pumpkin Pie With Vegan Option

By Nadia Al-Samarrie

Pumpkin pie has been a beloved part of fall celebrations for centuries. First exported from the Americas to France in the 17th century, chefs there transformed pumpkin into sweet custard fillings. From France, the recipe journeyed to England and then to Canada, where the concept of pumpkin pie evolved. By the 19th century, it had become a traditional dish on American Thanksgiving tables.

Today, we’re giving this classic dessert a modern makeover—perfect for those managing blood sugars or following a low-carb lifestyle. This diabetes-friendly pumpkin pie delivers all the warm, spiced flavor of the original, without the carb overload or added sugars.

Ingredients:

1-15 oz can of pumpkin puree

1/2 cup of coconut cream

3 eggs or vegan egg substitute

2/3 cup powdered sweetener

2 tsp of pumpkin pie spices

1/4 teaspoon of salt

Tsp of vanilla optional

 2 1/2 Cups of Almond flour

4 Tablespoons of Swerve brown sugar

A teaspoon of Pumpkin Seasoning

4 tablespoons of butter or Vegetable lard

16 Tablespoons of coconut whip cream

Instructions:

Preheat oven to 325 degrees.

Making the Crust

Mix flour, egg, butter, sugar, and spice in a food processor until you have a ball.

Use your hand to spread the crust to cover the pan in a glass pie pan. Poke holes in the crust and place them in the oven

Bake for 10 minutes, then take out of the oven and let sit

Making the Filling

In a bowl, add one 15-ounce can of pumpkin puree

Add 1/2 cup of coconut cream

Add 2 eggs or a vegan egg substitute

Add 2/3 cup of Swerve powdered sweetener

Add 2 tsp of pumpkin pie spices

Add 1/4 teaspoon of salt

Optional 1 Tsp of vanilla 

Mix all ingredients until smooth

Pour mixed filling into the crust and release air bubbles by tapping the pie on the counter.

Bake for 40-50 minutes.

Nutrition Facts:

Serving Size 8

12 Net Carbs per Serving

307 Calorie, Total Fat 25.7g, Saturated Fat 8.8g, Cholesterol 0g, Sodium 194mg, Total Carbohydrates 19.0g, Fiber 7.0g, Total Sugar 3.4g, Protein 4.7g 

Nutrition Facts for Coconut Whip Cream:

Serving Size 8

16.40 Net Carbs per Serving

15 Calorie, Total Fat 0.0 g, Saturated Fat 1.0g, Cholesterol 0g, Sodium 0mg, Total Carbohydrates 2.0g, Fiber 0g, Total Sugar 0.5g, Protein 0g 

The post From the Sugar Happy Kitchen: Low Carb Pumpkin Pie With Vegan Option appeared first on Diabetes Health.