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Allulose Sweetened Pumpkin Pie Filling

Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 8 slices
Calories 100 kcal

Ingredients
  

  • 1 can pumpkin puree
  • 2 Tbsp heavy cream
  • 2 Tbsp Labne or Skyr or Sour Cream
  • 1/2 cup almond milk
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger grated (or ginger juice)
  • 2 Tbsp Allulose Sweetener I used KeystonePantry
  • 1 Tbsp Date Syrup or Maple syrup
  • 1 pinch Celtic salt
  • 1 egg

Instructions
 

  • Preheat oven to 375ºF.
  • Pre-bake pie crust for 12-15 minutes until edges start to golden.
  • Remove from oven, set aside.
  • In a bowl, mix pumpkin, heavy cream, Labne, and almond milk together until creamy and smooth - no lumps.
  • Add cinnamon, nutmeg and ginger.
  • Mix in Allulose, date syrup and sea salt. Then add egg and stir until well combined.
  • Heat pumpkin mixture over stove for about 5 minutes.
  • Let cool.
  • Poor into pie crust and bake for 25 minutes or until pumpkin has set.