I was recently diagnosed with gestational diabetes (I’ll be sharing more about that soon) and it’s pretty much the worst news to receive right before the holidays. I’ve been craving pumpkin pie lately and while the real thing isn’t the most unhealthy dessert you can choose, it is certainly loaded with sugar and simple carbs that I can’t have right now.
I experimented a bit this past weekend and came up with a delicious option that would satisfy my pumpkin craving and help keep my blood sugar low. Two of the ingredients are powerful at lowering blood sugar – cinnamon & stevia – and it makes the perfect bedtime snack to keep your morning fasting levels low. Plus, as with all recipes you’ll find on this blog, it’s super easy and quick to make.
- 1 can (15 oz) organic pumpkin puree
- 1/2 cup organic heavy whipping cream
- 4 soy-free, free-range eggs (beaten)
- 2 teaspoons vanilla extract
- 3 teaspoons pumpkin spice (I make my own and just re-fill the container each fall to keep it fresh: 3 parts cinnamon, 2 parts nutmeg, 2 parts ginger, 1 part allspice and 1 part cloves)
- 2-3 teaspoons liquid stevia
- Preheat oven to 350 degrees
- Mix all ingredients together in a bowl or with your stand mixer until smooth and combined.
- Use a bit of coconut oil to grease your ramekins (6 small ones or 4 large ones)
- Pour the mixture evenly into your ramekins
- Bake for 45 minutes (if a knife comes out clean, they are set)
- Let cool then place into the fridge – best served cold!
Topping Options: homemade whipped cream sweetened with stevia, pumpkin seeds, cinnamon roasted walnuts/pecans, soy-free 70% dark chocolate chips, whipped coconut cream (recipe here). You can also create a grain-free crust by chopping up nuts with some butter and pressing into the bottom of your ramekin before pouring in the pumpkin mix.
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