My kids have ADHD and it helps to eat less sugar. We made this pumpkin pie with date syrup and honey. You can switch out these sweeteners for ones lower on the Glycemic Index if your diabetic.
Stevia, Xylitol, and Coconut Sugar are all-natural sugars that have a lower score on the Glycemic Index than Honey which has a score of 50. Honey is considerably lower on the Glycemic Index than sugar which scores 100.
First, mix the butter and flour and to make Pie Crust and pat it in the pie plate.
Put this in the oven for 10 min at 350 F or 175 C
Pumpkin Pie Crust
Pat in the Pan Pie Crust
3/4 Cup Salted Butter
Add flour until dough begins to feel crumbly, but still sticks together.
Pumpkin Pie Filling
2 large eggs
1/2 cup Honey (can be substituted for other sweeteners)
1/2 cup date syrup (can be substituted for other sweeteners)
1/2 teaspoon salt
2 teaspoons ground Cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 Tablespoon flour (This helps the pie be firmer when you use honey and syrup as sweeteners)
16 oz Pumpkin (if not from a can add 1 tablespoon flour to the pumpkin)
12 oz whipping cream
You can use whipped or liquid cream. If you use whipped cream measure 12 oz before you whip. If you have already whipped cream you want to use, you can try adding an extra 1/2 cup on top of the 12 oz that the recipe calls for.
Mix all the ingredients together with a wire whip.
Bake for 50-60 min at 350 F or 175 C
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Looking for more inspiration? Check out my other recipes!
Pumpkin Pie Filling (from scratch)
Pumpkin Pie (with substitutes for those living outside the USA!)