Easy Sugar-Free Pumpkin Pie Tarts

Everyone knows I love pumpkin pie - and anything pumpkin-flavored, especially at this time of year. However, I recently found out I have an allergy to cane sugar and a sensitivity to dairy, so I had to find an alternative to the traditional pumpkin pie recipes that often include sweetened condensed milk and sugar. 

Luckily, I found this great recipe for Pumpkin-Coconut Pie from the Food Network Kitchen. I simply made a few adaptations. Instead of coconut milk, I used the Coconut Cream from Trader Joe's, which is a bit thicker so I used slightly less than the recipe called for. And I replaced the sugar with Sweetleaf powdered stevia. Just sprinkle in the mix to taste. I also bought a pre-made, sugar-free Pillsbury crust to cut down on preparation time.

I was so excited that these sugar-free, dairy-free tarts turned out so moist and flavorful. There was not a strong flavor as coconut, as you might expect; it simply tasted like really good pumpkin pie. I topped the tarts with whipped coconut cream, again sweetened with Sweetleaf, and then dusted the top with cinnamon. I know that diabetics and many others need to watch their sugar intake. I hope this recipe allows you to have a delicious and healthy dessert!