Pumpkin Custard or Pie Filling
½ cup Birch Xylitol
¼ teaspoon Clear Stevia
½ teaspoon REAL salt
1¼ teaspoon cinnamon
3 large eggs
1 can – 15 oz Pumpkin
12 oz heavy cream*
Mix all ingredients except the cream well. Slowly add the cream and mix well. Slowly, so it doesn’t slush out of the mixing bowl. Pour into a deep dish pie pan or 9×9 square baking dish.
You can use an unbaked pie crust or if you are watching the carbs or like my family, just don’t care for crust, just cook it like a custard. Grease the pan without crust.
If you use a crust, I highly recommend Maris Russell’s whole wheat crust made with butter, ww flour and water, unless gluten is an issue, and then, I suggest you try it crustless as it is quite good that way.
My family was leaving the crust for years and I quit putting crust under pumpkin way before I started restricting carbs, just because I didn’t like them wasting it.
Bake at 350 for approximately one hour. I check it at 30 minutes and at 45 minutes. I bake until a toothpick stuck into the center comes out clean. Let it cool on a rack for two hours and then, serve or refrigerate.
Serve with heavy cream whipped with Vanilla crème stevia. I use 9-12 drops per cup of cream, sweetening to taste. With stevia, less is more, so do a little and add more to taste remembering that it is 200 times sweeter than processed sugar.
*Most people use one can of evaporated milk, but I prefer heavy cream. Either way, this will make a nice pumpkin pie or custard.