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.
1
Preheat the oven to 220 °C.
2
Mix all the 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.
- 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.