Wednesday, January 8, 2014

Crustless Pumpkin Pie ~ Adapted Recipe

Making healthier ingredient swaps doesn't have to be hard or time consuming, it just takes a little experimentation.

Jessica W. of Chandler, Arizona emailed us about her first experience with Dr. John's birch xylitol.  "I had a great time experimenting with Xylitol and found it to be a very helpful substitute for sugar. The first recipe I used xylitol in was a Gluten-Free Cornbread using Pamela's Gluten-Free Corn Bread and Muffin Mix.  I then used the the cornbread to make cornbread dressing for Thanksgiving.  It was delicious and I was so glad to be able to offer something to my family that would easier on their digestive tracts and not raise their blood sugar too much.  The second recipe I used the Xylitol in was a Crustless Pumpkin Pie adapted from"

Here's the adapted recipe Jessica shared with us.

High Protein Crustless Pumpkin Pie (Gluten-free & Paleo)

Author: Leanne Vogel (Healthful Pursuit)
Allergens: Gluten-free, Wheat-free, Dairy-free, Grain-free
Prep time:  10 mins
Cook time:  60 mins
Total time:  1 hour 10 mins
Serves: 8



¾ cup unsweetened non-dairy milk
¼ cup maple syrup
½ cup Xylitol
2 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ tsp ground cloves
¼ teaspoon salt
3 large eggs
15 ounces canned pumpkin puree – not pumpkin pie filling!
¼ cup blanched almond flour


⅓ cup chopped raw pecans
1 tsp cinnamon sugar (3/4 tsp Xylitol, ¼ tsp ground cinnamon)
1 tsp grapeseed oil


¼ cup full-fat coconut milk, chilled and whisked


1.     Preheat oven to 325F and lightly oil a 9-inch pie plate with a dab of coconut oil.

2.     Combine pie ingredients in a large bowl and whisk to combine.

3.     Pour into the prepared pie plate and set aside.

4.     Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the 

        mixture over top of the pie.

5.     Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.

6.     Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight  

        to chill.

7.     Serve with a drizzle of full-fat coconut milk.

Do you have a xylitol recipe you would like to share?  Post it in the comments below or email it to


  1. really good pie! You can also substitute squash in place of pumpkin.

    1. Substituting squash sounds tasty, we'll give it a try!

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    "I had a great time experimenting with Xylitol and found it to be a very helpful substitute for sugar.

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  12. Hi everyone i tried this recipe with some change in filling its taste absolutely delicious these changes mention below
    Pumpkin pie filling :
    • mashed pumpkin
    • eggs
    • evaporated milk
    • sugar
    • a mixture of spices :
    • cloves
    • cinnamon
    • nutmeg
    • ginger

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  14. You may alternative 1 ½ cups of cream or 1/2 and 1/2 (or a combination of the two) for the evaporated milk. You can additionally use milk (any kind from whole to skim) while doing so, Automotive Workshop In Dubai upload 1 tablespoon cornstarch in with the sugar and spices to help the pie set up.


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