by xylitolexpert » Fri Jan 29, 2010 2:28 pm
Take a whole pumpkin, peel and cut into chunks. Steam until soft, then strain out as much water as possible while mashing pumpkin. Add 4 cups of mashed pumpkin in a bowl with 8 eggs, 2 cans of condensed milk, 1 cup xylitol, 1 tsp. salt, approx 2 tsp. pumpkin pie spice mix or spice to taste, and mix together.
Take and mix in blender until thoroughly mixed. Pre bake pie plate in oven at 425 for 5 min or until pie crust just starts to rise, then take from oven and pour in pumpkin mix until level with top of pie crust. Bake at 425 for first 15 min. then turn temp. down to 360 for remainder of cooking time. (total time depends on oven and altitude, approx 45min. to 1 hr.) When you can put a knife in the pie and it comes out clean the pie is done.
Making the whip cream is simple. Just take a carton of heavy whipping cream, xylitol and a little vanilla extract, mix together. You can add more xylitol and continue whipping if you want it a little sweeter. After completely whipping let stand for approx 15 min. for all the xylitol crystal to dissolve. Perfect for the holidays!
