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This pumpkin pie recipe is a healthier take on the classic dessert, using monk fruit sweetener for a guilt-free sweetness. It’s a perfect treat for the holiday season or any time you’re in the mood for something warm and comforting.
Ingredients
- 1 pie crust
- 1 can (15 oz) of pumpkin puree
- 3/4 cup of monk fruit sweetener
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 2 large eggs
- 1 can (12 oz) of evaporated milk
Instructions
- Preheat your oven to 425°F (220°C) and place your pie crust in a pie dish.
- In a bowl, mix pumpkin puree, monk fruit sweetener, salt, and spices.
- Beat in the eggs and gradually add the evaporated milk, stirring until well combined.
- Pour the mixture into the pie crust and bake for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for about 40 minutes, or until a knife inserted near the center comes out clean.
Pumpkin is a low-glycemic food, which means it won’t raise blood sugar levels quickly. It’s also high in fiber, which can help control blood sugar levels. The monk fruit sweetener in this recipe is a great alternative to sugar, as it has zero calories and carbs.
