Sugar-Free Pumpkin Pie filling
There are 2 options here, Low cane sugar and No cane sugar. This is a modified formula based on Libby's recipe. Purchase information for the sugar substitutes is below in the Notes section.
It's recommended to make pie shells made with butter instead of shortening to be keto friendly. These should be done well ahead of time and kept cool in the fridge for ease of handling.
More on the pie shells in another recipe.
Courses: Dessert
Categories: Pie
Ingredients:
- 1 - 29 ounce can of pumpkin filling
- 24 ounces of evaporated milk
- 4 large eggs - Eggland's organic pasture-raised or similar.
- 1/2 cup brown sugar substitute - Lakanto Brown Monk Fruit Sweetener with Erythritol
- 1/2 cup white sugar substitute - Lakanto Baking Monk Fruit Sweetener with Erythritol
- Total 90 grams of cane sugar OR use an additional 1/2 cup white sugar substitute
-1/2 cup cane sugar (100 grams / 3.53 ounces)
* take away 2 tablespoons and replace with...
1 teaspoon of honey.
(to make this fully cane sugar-free replace the almost 1/2 cup of cane sugar with more of the baking sugar substitute keeping the honey portion) - 2.5 teaspoons pumpkin pie spice OR mix together...
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves - 1 teaspoon of salt
- 1/2 teaspoon Madagascar pure vanilla extract (optional)
- 1/2 teaspoon cornstarch or keto substitute (optional)
Directions:
Preheat oven to 435 with a cookie sheet inside
In a stand mixer with a paddle attachment...
- Beat eggs on low speed first while measuring out everything else
- Combine sugar, spices, salt, and cornstarch/keto flour and set aside
- Add 1/2 the pumpkin to the eggs and mix for 1 minute
- Add the rest of the pumpkin and the dry ingredients.
- Mix then add the vanilla
Mix very well.
Baking:
Immediately after putting the pies into the oven drop the temperature to 425 and bake for no longer than 15 minutes.
After 15 minutes, drop the temperature to 350, bake for another 30 minutes, then drop the temperature to 340 for another 10 to 15 minutes until done.
Total time 15+30+10to15 = 55 to 60 minutes and each stage depends on your oven. If the shell is getting too dark to quickly drop the temps sooner.
The pie should still have some jiggle in the center when done. Do not rapidly cool a pumpkin pie.
Notes:
More info on how to buy sugar substitutes is here
Why I'm cooking this way and more on sugar/stevia/erythritol is here
The ingredient amounts for this formula are based on the 29-ounce Libby's Pumpkin Pie can. The yield will depend on how large the pie shell is. Many commercial pie shells are what we call "cheater" shells where the sides are shallower and the bottom is becoming more narrow to save on filling. This recipe assumes you've made pies before and have an idea of what pan sizes work best for you.
Fruit Pies use shallow pans
Pumpkin Pies use deep pans
Extra filling can be frozen or stored in the fridge for several days to let the flavor develop then cooked on the stovetop like a custard. Simmer until it becomes thick. If you mix this a day ahead for baking let it come up to near room temperature for an hour. The pie crust will bake better and you have less load on your oven.
1/2 cup brown sugar substitute - Lakanto Brown Monk Fruit Sweetener with Erythritol
Purchase Link - https://amzn.to/3EOGqSt
1/2 cup white sugar substitute - Lakanto Baking Monk Fruit Sweetener with Erythritol
Purchase Link - https://amzn.to/3CKL9lr
You can substitute the cornstarch with
Glucomannan Powder
Almond Flour
Xanthan Gum
The initial higher pre-heating temperature is to help the oven recover from the door being open while inserting pies. The baking sheet is to help cook the bottom of the pie evenly.
Ideally, these pies are cooked in a deck oven with full contact between the steel and the bottom of the pie.
Hand-formed 10" pie shell, butter crust. Use your index fingers on the inside and a thumb to push from the outside to form the triangles.
