Be Thankful For Sweetness Without All The Calories, Try Our Pumpkin Chiffon Pie

Pumpkin Chiffon (2)Thanksgiving is approaching in the United States and that holiday comes an expectation that you will eat, and eat, and eat, and eat some more. In fact, it’s hard to imagine Thanksgiving without the turkey, the stuffing, the cranberries and, of course, the pies.

Pumpkin pie is one of the most traditional desserts for this holiday and the pumpkin itself, similiar to stevia, was first cultivated in Central America according to history.com. Since being discovered by some of the first European explorers, pumpkins have become a staple in dishes throughout Europe and the Americas due to the savory and sweet taste qualities.

Today, as people try to watch their diets more closely, holidays such as Thanksgiving have presented an issue. How do people keep the traditions and flavors they love and still cut back on the calories?

We have a simple answer: stevia. When you substitute just a little stevia for some of the sugar that might normal be in some of these traditional dishes, such as pumpkin pie, you can start reducing calories from meals that will overwhelm your stomach. See how we’ve reduced the overall sugar content of our Pumpkin Chiffon Pie and still kept the sweet tastes that you want in a holiday dessert. Make it at home this year and let us know how you like it!

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Ingredients:

  • 4 large eggs separated
  • ⅓ cup clover honey
  • 8 packs of tabletop stevia
  • 1 tablespoon cornstarch
  • 2 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ⅛ teaspoon salt
  • One 8 oz can pumpkin puree
  • ¼ cup 2% milk
  • 1 prepared pie crusts

 

Steps:

  1. Pre-heat oven to 350⁰F, line prepared pie crusts with foil and fill pie shells with pie weights of dried beans 15 minutes or till nearly set, remove weights and bake in oven for another 10 minutes or till crust is a pale golden color. Let cool slightly.
  2. In a medium bowl, combine egg yolks, honey, stevia, cinnamon, cloves and salt with a whisk till smooth. Add milk and pumpkin puree to this mixture. In a separate bowl, whisk egg whites with a hand held mixer till stiff peaks form. Carefully fold in egg whites into the pumpkin mixture. Fill prepared pie crusts and place in center of the oven for 50 minutes or till pie sets in the center.

 

 

 

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