Refined Sugar-Free Pumpkin Slab Pie will bring fall home to your tastebuds and stomach. Not, to mention is the perfect dessert to share with any company. Homemade from scratch Slab Pumpkin Pie is the best ending to any meal.
Needless to say, there are times in our life when we need to have a dessert for more than 6 people. Perhaps you are going to a potluck or have a large family get together. In any case, this is the perfect solution for those needing to feed a large crowd which is how this recipe came about.
Because of the need to feed a lot of people, I went to work on creating a grain-free crust and then next a refined sugar-free pumpkin pie recipe. Use with Gluten-Free Spiced Slab Pie Crust and a 14.5 and 10.5-inch bar pan or stone bar pan.
Author’s Thoughts:
We are unfortunately coming upon the holiday season and for some, this is the most difficult time of year. Consequently, I was hoping in some small way to encourage us all to try to and help each and everyone through this season. Sometimes all we need is a kind word, a smile in our direction, a hug or something else.
May we all seek to see the good in each other as well as our selves. In any case, perhaps we can all try to commit random acts of kindness. Believe me, they don’t even need to cost a lot of money. Something as simple as putting change in a parking meter about to expire, putting change into one of the candy machines at the grocery store, or taping a dollar bill to a soda machine, maybe even buying someone in line a coffee at a coffee shop in the hopes that we can help make the season a little better for us all.
Incidentally, if you know of someone who needs to talk to the National Suicide Prevention Lifeline is 1-800-273-8255. I for one am very glad you are here.
Refined Sugar-Free Pumpkin Slab Pie
Ingredients:
- 1/2 cup coconut sugar
- 4 tbsp maple syrup
- 2 tbsp + 1/2 tsp ground cinnamon
- 1 tsp ginger
- 1/4 tsp clove
- 1/4 tsp allspice
- 1/2 tsp nutmeg
- 3 tbsp bourbon (optional)
- 5 cups mashed fresh pumpkin or 1 (29 oz) can
- 1 1/4 cup homemade coconut evaporated milk
- 3 beaten eggs
Directions:
Pre-heat oven to 350. First, combine the coconut sugar and maple syrup. Next combine the sugars with cinnamon, ginger, clove, and nutmeg. 
Combine the sugar mixture, bourbon, pumpkin mash, evaporated milk
and beaten eggs and blend until thoroughly combined.
Pour the mixture over Gluten-Free Slab Pie Crust evenly smoothing out the filling.
Add decorative cutouts from the leftover crust on top of the custard. Bake for 15 – 20 minutes. Cut into squares and serve with Cinnamon Whipped Cream.
Refined Sugar-Free Pumpkin Slab Pie
Ingredients
- 1/2 cup coconut sugar
- 4 tbsp maple syrup
- 2 tbsp ground cinnamon
- 1 tsp ginger
- 1/4 tsp clove
- 1/4 tsp allspice
- 1/2 tsp nutmeg
- 3 tbsp Bourbon (gluten-free) optional
- 1 29 oz can of organic pumpkin or homemade pumpkin
- 1 1/4 cup homemade coconut evaporated milk homemade see recipe on my blog
- 3 beaten eggs
Instructions
- Pre-heat oven to 350.
- First, combine the coconut sugar and maple syrup.
- Combine the sugar mixture, bourbon, pumpkin mash, evaporated milk and beaten eggs and blend until thoroughly combined.
- Pour the mixture over Gluten-Free Slab Pie Crust evenly smoothing out the filling.
- Add decorative cutouts from the leftover crust on top of the custard.
- Bake for 15 - 20 minutes.
- Cut into squares and serve with Cinnamon Whipped Cream.
Notes
| Nutrition Facts | |
|---|---|
| Servings 20.0 | |
| Amount Per Serving | |
| Calories 102 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 1 g | 7 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 1 g | |
| Cholesterol 31 mg | 10 % |
| Sodium 36 mg | 1 % |
| Potassium 39 mg | 1 % |
| Total Carbohydrate 10 g | 4 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 12 g | |
| Protein 3 g | 6 % |
| Vitamin A | 305 % |
| Vitamin C | 6 % |
| Calcium | 13 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |