Lowfat Pumpkin Pie Recipe

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Okay, so I’m not a chef, so let me make that clear from the get-go. Also, I have been off of refined sugars for almost 8 months now (with a few innocuous weekly cheats now and then), so my sweet tooth is significantly diminished. I say this as a caveat, because I think this pie is deliciously sweet, whereas someone who’s used to eating sugar may think my recipe is pretty bland.

Lowfat Pumpkin Pie

1-1.5 cups nut/seed milk (almond or hemp)

1 T egg white

½ tsp glucommanan powder

1 tsp vanilla

2 cups mashed pumpkin

½ c nut flour

2 tsp baking powder

1/3 cup xylitol

¼ tsp ginger

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

½ tsp salt

  1. Preheat oven to 350. Spray 9” deep pie pan with cooking spray.
  2. Put 1st 5 ingredients in blender. Add pumpkin. Add other ingredients and blend on high for 2 minutes.
  3. Pour into pie pan and bake 60 minutes.
  4. Remove from oven. Cool. Chill. Top with Reddi Wip.
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