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. |
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:
- Be sure to use UNSALTED butter for the crust.
- You may want to omit the teaspoon of salt for the crust as well, especially if you're not a big salt lover.
- 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?