Sugar-Free Pumpkin Pie Filling
Yields 2 - 10" deep pies.
For baking keto pumpkin pie. It can also be cooked on the stovetop to make a custard-type topping.
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.
My Butter Pie Crust recipe is here.
Prep 25 minutes
Bake 50 minues
Ingredients
| 29 ounces Canned Pumpkin Libby's = 1 large can |
| 24 ounces Evaporated Milk 2% hormone free Carnation |
| 4 Large Eggs, Organic, Pasture Raised |
| 3/4 cup White Sugar Substitute, less 2 tablespoons (see notes) |
| 1/3 cup Brown Sugar Substitute (see notes) |
| 1 teaspoon Honey, Local, Raw |
| 2 1/2 teaspoons Pumpkin Pie Spice (see notes) |
| 1 teaspoon salt |
| 1/2 teaspoon Cornstarch or Keto Substitute (Optional) |
| 1/4 teaspoon Madagascar Pure Vanilla Extract (Optional) |
Sugar-Free Pumpkin Pie Filling Directions
Mixing:
Preheat oven to 435 with a large cookie sheet inside (optional).
In a stand mixer with a paddle attachment...
- Beat eggs on low speed first while measuring out everything else (add vanilla, optional)
- Combine sugars, 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 well then slowly add the canned milk, and mix thoroughly
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, and bake for another 35 minutes
- Check the pie crust color, if it's getting brown enough you can drop the temperature to 340 for another 5 to 10 minutes or until done.
Total time 15 + 35 + 5 to 10 = 55 to 60 minutes and each stage depends on your oven. If the shell is getting too dark to quickly drop the last stage temp sooner.
The pie should still have some jiggle in the center when finished baking. If there's no jiggle it's past 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.
Cooked Filling / Custard Type - 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. You can also cook any extra filling right alongside the pies in an oven-safe loaf dish or make a mini pie.
Brown sugar substitute - Lakanto Brown Monk Fruit Sweetener with Erythritol
Purchase Link - https://amzn.to/3EOGqSt
White sugar substitute - Lakanto Baking Monk Fruit Sweetener with Erythritol
Purchase Link - https://amzn.to/3CKL9lr
Spices
2.5 teaspoons pumpkin pie spice
If you don't have that mix together
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
note this is less ginger and cloves than what is on the Libby's can. This is where the vanilla comes in. Also, high-quality eggs bring a better flavor. If you are using a premium spice mix (usually available to bakeries) then 2-2.5 teaspoons is plenty. Adjust to suit your taste.
Low-Sugar version - make these adjustments...
- 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
- 1/3 cup cane sugar and remove 2 tablespoons
- Add 1 teaspoon of honey
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.
Fruit Pies use shallow pans
Pumpkin Pies use deep pans
