Made This Recipe? Add Your Photo
Prep1 hr 10 mins
Cook3 hrs 25 mins
This is a scrumptious pie that is wholly natural, no sugar, and no trans fats! :) Go figure! :) Because xylitol does not use insulin to metabolize in your body, it is good for diabetics, too! YEA!! Xylitol is not included in the nutrition information, so here is the info I have calculated per serving (1/8 pie): 72 calories added, 30 g. carbs added from xylitol, 0 g from sugars
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄2 teaspoon table salt
- 1 tablespoon xylitol sugar substitute
- 6 tablespoons unsalted butter, cold, cut into 1/4-inch pieces
- 4 tablespoons coconut oil, chilled
- 12 tablespoons ice water
- 2 cups plain pumpkin puree (16 ounces)
- 1 cup xylitol sugar substitute
- 2 tablespoons molasses
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh grated nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon table salt
- 2⁄3 cup heavy cream
- 2⁄3 cup milk
- 4 large eggs
- 1 1⁄3 cups heavy cream (cold)
- 3 tablespoons xylitol sugar substitute
- 1 tablespoon brandy
- ***For pastry shell:***
- Mix flour, salt and sugar in food processor. Toss butter bits into flour mixture. Pulse five 1-second pulses.
- Add coconut oil and pulse until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses.
- While pulsing the processor, add 1 tablespoon of ice water over mixture at a time until dough comes together. Do not use more than 4 tablespoons water. Pulse until you can mash dough with your hand/spatula and it holds, then shape dough into ball, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes.
- Generously sprinkle work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. Roll out dough, flipping disk over when it is 9 inches in diameter and continue to roll until it is 13 to 14 inches in diameter and just under 1/8 inch thick. (Can be frozen for future use at this point; wrap tightly in plastic, and thaw before use).
- Place pastry into 9" pie plate. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell.
- Prick bottom and sides at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places. Chill shell for at least 30 minutes to an hour (or more), to allow dough to relax. (Can also be frozen for future use at this point).
- Adjust oven rack to lowest position and heat oven to 400 degrees.
- Start pie filling as soon as the pie is in the oven! Bake 15 minutes, pressing down on foil to flatten any puffs (at 5 and 10 min.) Remove foil and bake shell for 8 to 10 minutes longer, until interior just begins to color.
- ***For filling:***.
- Process pumpkin, xylitol, molasses, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute.
- Bring it to a sputtering simmer over medium-high heat in a heavy saucepan. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
- As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
- Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
- Immediately pour warm filling into hot pie shell. (Spoon any extra filling into pie after it has baked for 5 minutes or so.
- Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes.
- Cool on a wire rack for at least 1 hour.
- ***For whipped cream:***.
- Beat cream at medium speed to soft peaks; gradually add xylitol, then brandy. Beat to stiff peaks. Let rest for 15 minutes or so to let xylitol dissolve completely.