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Pumpkin Pie
Thanksgiving and Christmas are back! Here is a pumpkin pie you can really enjoy without complications (to your health or your waistline). It is sugar free and grain free, and tastes delicious. Sometimes, I impress myself.
Enjoy.
Ingredients:
1 (15 oz.) can pumpkin puree (no sugar or other additives, check the label)
¾ cup “Spoonable” brand stevia or equivalent OR 2/3 cup xylitol (See blog about Stevia)
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
4 oz. organic cream
8 oz. unsweetened almond milk, original or vanilla flavor
1 almond pie crust (see recipe)
Preparation:
Preheat oven to 425 degrees
1) Combine all the ingredients.
2) Pour into a cooled almond pie crust.
3) Bake 15 minutes at 425 degrees.
4) Reduce heat to 350 degrees and bake for an additional 45 minutes.
5) Cool and garnish with whipped (organic) cream, flavored with cinnamon and stevia.
Almond Pie Crust
Ingredients:
1 ½ cups almond meal or almond flour
3 tablespoons “Spoonable” brand stevia, or equivalent, or 2 tablespoons Xylitol
3 tablespoons melted organic butter
Preparation:
Heat oven to 350 degrees
1) Melt the butter.
2) Mix the melted butter with the almond meal and stevia.
3) Pat into a glass pie plate with your fingertips.
4) Gently heat in the oven for about 8 minutes. Do not let the crust go brown.
Ingredients:
1 ½ cups almond meal or almond flour
3 tablespoons “Spoonable” brand stevia, or equivalent, or 2 tablespoons Xylitol
3 tablespoons melted organic butter
Preparation:
Heat oven to 350 degrees
1) Melt the butter.
2) Mix the melted butter with the almond meal and stevia.
3) Pat into a glass pie plate with your fingertips.
4) Gently heat in the oven for about 8 minutes. Do not let the crust go brown.
I hope you enjoy this pie as much as my family does. Happy Thanksgiving!
