Blood Sugar Friendly Pumpkin Pie


• 1 whole wheat pie crust(low carb option: make crust-less)

• 4 organic eggs

• 1/2 cup heavy cream or coconut cream for dairy free

• 15 oz unsweetened pumpkin puree

• 1/3 cup stevia based brown sugar flavored sweetener

• 1 tsp. vanilla liquid stevia

• 2 tsp. pumpkin pie spice

• 1 tsp. alcohol-free maple extract flavoring


1. Place whole-wheat pie crust into pie dish, or lightly grease pie dish if making pie crust-less.

2. Preheat oven to 350 degrees F.

3. Mix all ingredients listed above together in a bowl. Mix well.

4. Pour filling into piecrust, or into dish.

5. Bake 40-50 minutes, with regularly checking process.

6. Cool 30 minutes then refrigerate.

7. Top with small amount of whipped cream, sprinkle with cinnamon and enjoy!