Can there be a such things as sugar-free and gluten-free recipes that are actually delicious? I’m here to tell you – yes!
Isn’t it funny how holidays and sugary treats are synonymous? There’s almost always some kind of candy or dessert associated. With Thanksgiving, the main culprit is pie. Not that I’m complaining – I love pie! And now that I have a pretty awesome gluten-free pie crust, I love it even more.
But that doesn’t take away from the sugar aspect at all.
A long time ago, my mom started making pumpkin pie with sorghum as sweetener. We used to grow sorghum as a cash crop when I was a kid, so it was a cheap sweetener for us, and we used it in everything we could.
Fortunately, in my opinion, the rich taste of sorghum pairs very well with pumpkin and spices, making sorghum-sweetened pumpkin pie a great way to reduce your sugar consumption over the the holidays.
Here in the southern states, sorghum molasses is pretty commonplace in grocery stores, if you can’t find sorghum per se, try regular baking molasses instead (NOT blackstrap). Honey would also work, but would definitely taste different.
Sugar-Free Pumpkin Pie
- 1 1/2 cups sorghum molasses
- 2 cups mashed pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- Sprinkle of cloves
- 5 eggs
- 3 cups milk
- 2 nine inch pie shells
- Preheat oven to 400°
- Beat all ingredients except milk together in a large bowl. Continue beating while slowly adding milk.
- Pour into two prepared pie shells.
- Bake for 15 minutes at 400°. Reduce heat to 350°, and bake for an additional 30 minutes.
- Chill overnight for best results.
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