Stevia: Wonder Pumpkin Pie with Stevia

December/January 1997
By David Richard 
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Makes one 9-inch pie

Here is a low-sugar version of a holiday classic. Garnish it with whipped cream if desired. Recipe provided by Lois Jean Andreas of North Newton, Kansas.

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Crust

• 1 1/2 cups finely crushed or blended graham crackers
• 1/8 teaspoon white powdered stevia extract
• 6 tablespoons melted butter
• 1 teaspoon cinnamon

Filling

• 2 eggs, beaten slightly
• 1 3/4 cups cooked pumpkin or butternut squash
• 3 tablespoons raw cane sugar
• 1/4 teaspoon white powdered stevia extract
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups evaporated milk, or 11/2 cups water and 5 or 6 tablespoons dry milk

1. Preheat the oven to 300°F.

2. In a bowl, combine the crust ingredients and stir until crumbly. Reserve 1/4 to 1/3 of the mixture and press the rest onto the bottom and sides of a 9-inch pie pan. Bake the crust for 15 minutes, or until golden brown, then remove from the oven and set aside to cool.

3. Turn the oven up to 425°F.

4. Combine the filling ingredients, mixing well. Pour the mixture into the baked crust and sprinkle the reserved crumbs on top. Bake for 15 minutes. Reduce the heat to 350°F and bake 35 minutes longer, or until a knife inserted in the center comes out clean.

David Richard is an herb enthusiast and a health writer/publisher who lives in a wooded area outside of Chicago. This article is adapted from his book Stevia Rebaudiana: Nature’s Sweet Secret (Blue Heron Press, 1997).

Click here for the main article, Stevia: Naturally Sweet Recipes.

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