Pumpkin Pie
You can really enjoy this sugar-free and grain-free Pumpkin Pie guilt free as it tastes delicious without complications for your health or your waistline). Pumpkin is loaded with fiber, iron, Vitamin A and Vitamin E, which should make you consider including it more of your meals not just for Thanksgiving and Christmas. I hope you enjoy this pie as much as my family does.
Pumpkin Pie Recipe
Serves 8 to 10
Ingredients
Almond Pie Crust
Pumpkin Filling
- 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
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 ounces organic cream
- 8 ounces unsweetened almond milk, original or vanilla flavor
Topping (optional)
- organic whipped cream
- pinch of cinnamon
- pinch of stevia
Directions
- Heat oven to 350 degrees
- Melt the organic butter.
- Mix the melted butter with the almond meal (or flour) and stevia.
- Pat mixture into a glass pie plate with your fingertips.
- Gently heat pie crust mixture in the oven for about 8 minutes. Do not let the crust go brown.
- Preheat oven to 425 degrees.
- Combine all the ingredients for pumpkin filling, and pour into a cooled almond pie crust.
- Bake pie for 15 minutes at 425 degrees.
- Reduce heat to 350 degrees and bake for an additional 45 minutes.
- Cool and garnish with whipped (organic) cream, flavored with cinnamon and stevia.
Original recipe available on GoodFood.
About Lin Hardick
Lin Hardick is a teacher, food writer and recipe developer, passionate about the health benefits, as well as the pitfalls, of the standard Western diet. "I have very definite ideas about what good food must be. Food brings people together. GOOD FOOD must look good; it must taste good; and, most importantly, it must be good for you. Enjoy." Learn More
