It isn’t Thanksgiving without pumpkin pie, but when I hosted my Sugar-Free Thanksgiving, the pumpkin pie was the thing that had me a little stumped. I had plenty of ideas for other sugar-free desserts, but I really wanted to serve my guests a delicious healthy Thanksgiving pumpkin pie.
Fortunately, this sugar-free pumpkin pie does not disappoint! So how does one sweeten a pumpkin pie without the use of added sweeteners? In addition to sugar, I was also avoiding maple syrup, which is my fav sweetener and so delicious in a pumpkin pie.
Since pumpkin is naturally quite bitter, I needed a good way to cut out all of the sugar, while maintaining the characteristic pumpkin pie creaminess and sweetness. The sweetener used here is 2 very ripe bananas. The key is to use very ripe bananas, because otherwise the banana flavour is too prominent.
I served this pie with Pumpkin Spice “nice” cream, but if you’re not avoiding sugar then you can feel good about enjoying that scoop of french vanilla ice cream and fresh whipped cream with this healthy Thanksgiving pumpkin pie.
- 20 oz pureed pumpkin
- 2 eggs
- 1 tbs pure vanilla extract
- ¼ tsp salt
- 1 tsp corn starch
- 2 overripe bananas, well mashed
- 1 tbs pumpkin pie spice (or cinnamon/nutmeg)
- 1 uncooked pie shell
- Mash pumpkin and banana with vanilla
- Mixing well, add pumpkin pie spice and salt, to taste
- Add eggs and cornstarch and combine
- Fill unbaked pie shell
- Bake at 425F for 15 minutes and then reduce to 350F for the remaining 30-35 minutes, covering crust with foil for final 15 minutes if needed (test with a knife)
HEALTHY THANKSGIVING THAT WON’T BLOW YOUR DIET:
- Roasted Thanksgiving Turkey
- Turkey Stock and Gravy
- Roasted Butternut Squash Sweet Potato Soup
- Thanksgiving Stuffing (Dressing)
- Turnip Sweet Potato Mash
- ……….and Sugar-Free Pumpkin Pie