This sweet pumpkin pie is not only gluten-free but refined sugar-free too! Hopefully, you have all these baking tools in your arsenal because many are needed here. Fear not though, this will be well worth your effort! You’ll love this healthy refined sugar-free pumpkin pie!
- The melted butter must not be piping hot, so allow it to cool slightly before adding it to the eggs to prevent cooking the egg.
- You can use excess pastry to decorate the surface in any creative way you wish but be sure to do so only in the last 20-22 minutes of baking to prevent it from burning as the filling itself requires a longer time.
Pumpkin pie is a classic dessert around the holidays in the U.S., however, you can make this pie all year long when you’re craving pumpkiny goodness. Plus, you don’t have to feel any guilt when eating this treat because it’s refined sugar-free, grain-free, gluten-free, and tastes amazing!
- For the pastry case:
- 8.5 oz gluten-free flour
- 1.4 oz® Swerve sweetener
- ½ tsp ground cinnamon
- 4.2 oz melted grass-fed butter
- 1 large, free-range egg, whisked
- ½ tsp vanilla extract
- For the filling:
- 15 oz pumpkin puree
- 3.5 oz® Swerve sweetener
- 3 large, free-range eggs, whisked
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- To finish:
- Leftover chilled pastry
- 1 egg yolk mixed with 1 TB milk (or dairy-free milk), to glaze
- For the pastry crust, grease the base and sides of a round-tart pan. Line the base with a circle of parchment paper.
- Combine the gluten-free flour, sweetener, and cinnamon in a bowl.
- Whisk the melted butter, egg, and vanilla extract together.
- Pour the egg mixture into the flour and mix very well. It will first look like breadcrumbs but will eventually compact down as dough.
- Press into the pie plate, compacting it down evenly on the base and up the sides. Trim the excess pastry from around the edges and reserve the excess pastry.
- Place the pie plate into the fridge for 20 minutes.
- Wrap up the excess pastry in plastic wrap (to prevent it from drying out) and place it in the fridge for use later.
- In the meantime, preheat the oven to 400°F (180°C).
- When ready to bake, poke several superficial holes all around the base of the pastry and cover it with a large circle of parchment paper. Fill with baking beans and place the pie plate onto a tray.
- Bake on the middle rack in the oven for 11-13 minutes. Once done, remove the baking beans and parchment and leave to cool on a cooling rack.
- While the case is cooling, use a hand mixer to mix all the filling ingredients together. Once smooth, place the blind-baked tart (still in its pan) back onto a tray. Pour in the pumpkin filling and smooth over.
- Bake for 20 minutes on the middle shelf.
- In these 20 minutes, roll out your excess, chilled pastry on a (gluten-free) floured work surface and create or cut out any shapes and decorations you wish. I had little leaf cutters, but you could also create a lattice-style covering if you have enough pastry.
- At this time, you can also whisk the egg yolk with a small splash of milk in a little bowl to have it ready.
- After the first 20 minutes of baking time is up, remove the tart from the oven and gently place your decorations on top. Use a pastry brush to glaze the egg wash on the decorations you have made.
- Return to the oven for an additional 20-22 minutes until the filling has set, and your decorative pastry toppings are golden.
- Allow to cool before removing from the tart case and slicing to serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 270Total Fat: 16gSaturated Fat: 16gCholesterol: 190mgSodium: 50mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 9g