I Quit Sugar Pumpkin Pie with Cream

I love pumpkin pie.  Always have as far as I can remember.  Even back when I was suck a picky eater.  I always saved plenty of room for pumpkin pie on Thanksgiving.

So imagine how elated I was to see a pumpkin pie recipe in Sarah Wilson's I Quit Sugar book.  I could quit sugar, get healthy and STILL enjoy pumpkin pie on Thanksgiving!  Perfect!

I decided I needed to test this recipe before Thanksgiving just in case...

....And boy was I glad that I did! 

My 2nd pie after cooling and refrigerating overnight.

 

While I devoured the first piece, I quickly realized that there was something "off" about the recipe.  Of course, this isn't your typical pumpkin pie.  Almond meal replaces a pie crust filled with white flour and Crisco.  And while I absolutely love this crust, I had used salted butter, and with the added teaspoon of salt, it was way too salty.  The spices were unbelievably potent; almost masking the creaminess of the pumpkin, which we can all agree is not okay.

So after requests more from others to try the pie, and my curious mind wanting to perfect this recipe, I decided to test the recipe one more time before our big Thanksgiving feast...

...Of course, I tasted the batter before baking the pie and it was really great!  I could taste the spices, but they were no longer overwhelming; the pumpkin taste came through so much more.  I will also admit that I licked the extra batter out of most of the mixing bowl.  The crust is still a bit too salty for me, but I just love the use of almond meal to create a delicious, crunchy crust!

A slice of pie with homemade whipped cream.

So here I'll provide you with a link to Sarah's Wilson Pumpkin Pie with Cream.  But please, take my word for it and make these simple swaps and I think that you'll be very happy:

1. Be sure to use UNSALTED butter for the crust.
2. You may want to omit the teaspoon of salt for the crust as well, especially if you're not a big salt lover.
3. Cut the amount of fresh grated ginger to 1 teaspoon.  I found the whole Tablespoon that they called for is way too spicy!

Let me know if you made this pie for Thanksgiving!  Did you make the same changes I did?  Was anyone surprised that it's sugar free?