Pumpkin Pie is definitely a fall favourite, especially around my house. However, it can be extremely sweet, extremely fattening, and with so much cream, it tends to not agree with a surprisingly large portion of the population (59% in Canada).
I did a lot of the legwork, and really bit the bullet by cooking & eating a lot of pumpkin pie (such torture!). But, as a result, I’ve put together a low-sugar and lactose-free pumpkin pie recipe that tastes great.
Get Your Kids Involved
My eldest helped me mix the ingredients for Thanksgiving this year.
Give almost any kid a whisk, and they’re good to go. In my son’s case, he also loves to dump the measured ingredients into the bowl. My oldest is only 4, so I handled the wet ingredients, but he’s happy to measure and pour in the dry ingredients.
This particular recipe doesn’t really require a lot of solids, so it’s a good one to let kids measure out.
What Kind of Pumpkin?
When making Pumpkin Pie, you do have several options for what kind of pumpkin you can use.
Most people will aim for a small “pie pumpkin” or “cooking pumpkin.” These are ideal if you only want to make 1 batch. You won’t have much (if any) pumpkin left over, and may even be a little short of the 2 cups you need for this recipe.
I much prefer a full-size pumpkin, much like the ones you would carve for a jack-o-lantern. These pumpkins aren’t as sweet as the small pie pumpkins, but you will pay substantially less and get a lot more puree once cooked.
Canned pumpkin is an option if you can’t get anything. Just make sure it’s unsalted, or the whole recipe will be off.
Cook & Puree
|Prep||Cook||Cool & Puree||Total|
|20 minutes||30-45 minutes||20 minutes||70-85 minutes|
There are a few ways this can be done.
First, preheat your oven to 375 F (190 C).
Some people will cut a pumpkin into chunks and cook it. Others will cook it whole and clean up the mess afterward.
Personally, I prefer to cut my pumpkin in half and scoop out the guts (careful to keep the seeds, check back for a recipe later). Line a large, rimmed baking pan with aluminum foil. Pour 1-2 cups of water in the pan. Place the pumpkin halves open-end down on the foil.
Pop the pumpkin in the oven on a lower rack for 30-45 minutes (depending on the size of your pumpkin).
Carefully remove and allow to cool 10 minutes or until you can safely hold the pumpkin.
Scoop cooked pumpkin off of skin and into a blender. Puree once full. Measure 2 cups for pies.
Consider measuring additional 2-cup portions and freezing for future use (see our article on storing leftovers).
- 2 eggs
- 2 cups pumpkin puree
- 1/4 cup + 2 tbsp packed SPLENDA brown sugar blend
- 3 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp allspice
- 1 1/3 cup lactose-free 10% cream (may be labelled)
- 2 pie crusts
|10 minutes||60 minutes||70 minutes|
- Preheat oven to 450 F (233 C).
- Beat eggs.
- Add all other ingredients & whisk.
- Ladle the filling into pie crusts.
- Place in oven on centre-rack 15 minutes.
- Reduce temperature to 350 F (177 C) and bake 45 minutes.
- Let cool & serve with Lactose-Free Whipped Cream.