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Pumpkin Pie

Pumpkin Pie

The quintessential Thanksgiving dessert, pumpkin pie is a crowd-pleasing classic with a diet-wrecking persona. This Sola® version is every bit as delicious as the traditional, but will not require running a marathon to counteract!

Recipe Image
Calories
284
Protein
6.5g
Fat
19g
Total Carbs
32g
Sugar
4.5g
Dietary Fiber
2g
Sweetener
14g
Net Carbs*
16g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
Makes: 12 servings
Prep time: 20 minutes (plus chilling)
Cooking time: 1 hour

Ingredients
  • 2 free-range eggs
  • ½ cup (95 g) Sola® sweetener
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 x 15-ounce can (425 g) pumpkin purée
  • 1 x 12-ounce can (340 g) evaporated milk
  • Sola® sweet pastry dough
 

Cinnamon-Bourbon Whipped Cream
  • ¾ cup (300 ml) heavy/double cream
  • 2 tablespoons Sola® sweetener
  • 2 tablespoons bourbon whiskey
  • ½ teaspoon ground cinnamon

Directions
  1. Preheat oven to 350F/180C.
  2. Make the pastry according to recipe instructions, roll out into a 10-inch circle, and gently place into an ungreased 9-inch glass or ceramic pie plate. Press the dough firmly against the sides and bottom.
  3. Place all of the filling ingredients in a food processor, process on high speed until smooth, and pour into the pastry crust.
  4. Place the pie in the oven to bake for 20 minutes, or until the crust is golden-brown.
  5. After the initial 20 minutes, remove the pie from the oven and cover with aluminum foil.
  6. Place the pie back into the oven and continue to cook for a further 35 to 40 minutes or until the pie filling is set.
  7. Cool on wire rack for at least two hours before serving.
  8. Make the whipped cream: place all ingredients into the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer) and whisk until stiff peaks are formed.
  9. Top the pie slices with a generous dollop of the spiked, whipped cream. Store the leftover pie in the fridge.