Sugar-free pumpkin pie

8 servings

70 minutes

Sugar-free pumpkin pie is a refined treat that embodies the autumn atmosphere and cozy family evenings. The recipe's origins are linked to American cuisine, where pumpkin holds a special place due to its sweet flavor and nutritional value. This pie features a delicate texture and rich aroma of cinnamon, ginger, and cloves. Instead of sugar, condensed milk is used to give the dessert a soft sweetness, while the honey crust adds depth of flavor. The finished pie, topped with whipped cream, is perfect for a cozy tea time or festive table. Its velvety filling and light spicy note make each slice a true gastronomic delight.

Energy value per serving

• Calories: 270.7
• Proteins: 7.2g
• Fats: 8.2g
• Carbohydrates: 44.5g

Ingredients

• Chicken egg: 2 pc
• Pumpkin: 420 g
• Sugar substitute: to taste
• Salt: 0.5 tsp
• Cinnamon: 1 tsp
• Ginger: 0.5 tsp
• Carnation: 0.3 tsp
• Condensed milk: 330 g
• Honey cakes: 1 pc

Cooking steps

1. Preheat the oven to 220 °C.

2. Mix all the ingredients.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Pumpkin: 420 g
   • Sugar substitute:  to taste
   • Salt: 0.5 teaspoon
   • Cinnamon: 1 teaspoon
   • Ginger: 0.5 teaspoon
   • Carnation: 0.3 teaspoon
   • Condensed milk: 330 g

3. Pour the obtained mixture onto the cake base.

   Required ingredients:

   • Honey cakes: 1 piece

4. Bake for 15 minutes at 220°C.

5. Reduce the temperature to 180 °C and bake for another 45 minutes.

6. Chill and decorate with whipped cream.