New and Improved Pumpkin Pie

November 22, 2016 by Heather


New and Improved Pumpkin Pie
Alternative to the traditional Thanksgiving dessert. Gluten-free, dairy free and much lower in sugar than your typical Pumpkin pie. Give it a try! It is absolutely delicious
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For the crust
  1. 1.5 cups almond, walnut or pecan meal
  2. ½ cup ground flaxseed
  3. 4 dates (pitted)
  4. 2 Tablespoons organic, grass-fed butter/ghee or coconut oil (soft but not melted)
  5. Pinch of sea salt
  6. 1.5 tsp cinnamon
For the filling
  1. 4 eggs, free-range and organic
  2. 1/2 cup real maple syrup
  3. One -15 ounce can organic pumpkin puree
  4. 1 tsp real vanilla extract
  5. 1.5 tsp ground cinnamon
  6. 2 tsp ground ginger
  7. 1/2 tsp sea salt
  8. 1/4 tsp nutmeg
  9. 1 cup full-fat coconut milk, from a can (not a carton!)
  10. Optional: 20 drops of liquid stevia extract
  1. Preheat oven to 350 degrees.
  2. Grind and blend first 6 ingredients in a food processor until blended.
  3. Using your hands (and lightly wet fingers) press nut mixture into a 10” pie plate, preferably glass (just makes a thicker crust on a 9” plate).
  4. Bake crust for 10 minutes (be very careful not to burn).
  5. Remove from oven and allow to cool fully.
  6. Meanwhile, put eggs, maple syrup, and stevia in food processor (or bowl with hand mixer) and blend well. Add remaining ingredients & blend just until combined, scraping bowl sides at least once.
  7. Pour into room temp crust and bake until an inserted knife in the middle comes out clean, 45-60 minutes. Allow to cool fully before eating to allow custard to set.
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