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Pumpkin Pie and Ice Cream, Sugar Free!

It’s that pumpkin time of year!

“Better-than-Libby’s” Pumpkin Pie (Sugar Free)

  • 2 cups cooked pumpkin (use a “sugar pumpkin” from your garden, or the grocery store, or use one 15 oz can or half of the big 29 oz. can, which is about 1 3/4 cups—still works)
  • 2 large eggs
  • 1/3 cup honey
  • 10 drops clear stevia
  • 1 teaspoon cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. cloves
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1 can evaporate milk (12 oz) which is 1  1/2 cups

Beat eggs, add other ingredients, mixing well. Pour into unbaked pie crust. Bake at 325 degrees for an 45-60 minutes. Check by inserting a knife into the center of the pie. It is comes out clean, it is done. Serve with sugar-free ice cream!

This recipe is for a 2 quart ice cream maker:

Vanilla Walnut Ice Cream

  • 4 cups whole milk
  • 2/3 cup whole yogurt
  • 2 T. xylitol or honey
  • 1 squirt clear stevia
  • 1/2 tsp vanilla
  • 1/2 cup chopped walnuts

Mix all ingredients, except nuts, together  in a bowl, and pour in ice cream maker, adding more milk until reaching 2″ below top of ice cream maker. Taste near the end of churning and add more sweetener if needed to taste. Churn until frozen, about 20 minutes, adding nuts near the end of churning.


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