Last year we went nearly sugar free and I was feeling better on it. My muscles felt better, my mind was healthier, in general I just felt good going off of sugar.
But of course, you get back from a vacation you worked hard to get in shape for….and go right off of what was working because the goal is done. I spent this summer just not worrying. Overall I was doing OK, but I noticed as summer stretched on I’d “treat” myself here and there to things I shouldn’t be eating, like getting an over priced pastry here and there. Where as last winter I was very good at denying myself, and reminding myself that I was not doing myself any favors. So I took some hard looks at what I was doing to sabotage myself, and got back onto eating as little sugar as I could. It’s better for all of us.
Overall I don’t use processed ingredients, but for baking I just use sucralose (Splenda). It bakes well, doesn’t have an odd flavor after (to me) and simply don’t use a lot of it. And I don’t like most alcohol sweeteners, they tend to upset my stomach. And the odd cooling feeling you get when eating it, no thank you. So I stick with tried and true, and just don’t have it often.
But sometimes I just want a treat. Pumpkin Pie isn’t a horrible treat. It’s full of good stuff, but yes, the sugar in pies can really wreck any health benefits it offers. So this is my answer to it.
Low Sugar Pumpkin Pie
Ingredients:
- 1 unbaked pie crust (if frozen, thawed)
- ¾ cup granulated sucralose sweetener
- 2 tsp cornstarch
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- 1 Tbsp molasses
- 1 tsp pure vanilla extract
- 2 large eggs. whisked
- 15-ounce can pumpkin puree
- 12-ounce can evaporated milk
Directions:
Preheat oven to 350°.
Roll out pie crust, place into a pie pan (mine is glass), pressing it gently in to fit with your knuckles. Place the pie pan on a rimmed baking sheet.
In a mixing bowl whisk the sweetener, cornstarch and spices together. Add in the molasses, eggs and pumpkin, whisk until smooth. Add in the milk, whisk smooth.
Pour into the prepared pie pan.
Carefully put into oven.
Bake for 10 minutes.
Lower heat to 350°, bake for 35 minutes more, the center should be done if a knife is inserted.
Let cool on a rack, then chill in refrigerator before serving.
Makes 1 pie.
~Sarah