Delicious diabetic friendly low-carb pumpkin pie recipe

October 18, 7:43 AMHouston Diabetes ExaminerAimey Stinchcomb

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Fall harvest season is here so why not try this delicious all-natural, low-carb and diabetic friendly pumpkin pie recipe! With much less sugar than your average store-bought pie and no artificial sweeteners or preservatives, this treat can be a healthful addition to your fall traditions.

Crust:

• 1 cup whole wheat flour
• 1/4 cup unbleached white flour
• 1/4 teaspoon kosher salt
• 1/3 cup unsalted butter
• 4 to 5 tablespoons cold water

To Prepare Pastry/Crust:

1. In a medium bowl stir together flours and salt. Using a pastry blender or knife, cut in the butter until pieces are pea-sized.
2. Sprinkle 1 tablespoon of the cold water over part of the four mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the cold water at a time, until all the flour mixture is moistened. Form dough into a ball.   
3. On a lightly floured surface, use your hands to slightly flatten the dough. Roll dough from the center to the edges into a circle about 12 inches in diameter.
4. To transfer the pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate or dish. Ease the pastry into pie plate without stretching it.
5. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Crimp the edges as desired. Do not prick the pastry.

Pie Filling:

• 1/4 cup stevia (all natural sweetener)
• 1/4 cup light brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 large brown cage-free or organic eggs
• 1 15oz can 100% pure pumpkin
• 1 12oz can evaporated milk

Directions:

1. MIX sugars, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. POUR into pie crust.
3. BAKE in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F, bake 40-50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Serve and enjoy immediately or refrigerate.

*NOTE: Do not freeze pie, as this will cause the crust to separate from the filling.

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