Healthy Holiday (or anytime) Pumpkin Pie

I accomplished a challenge all through Thanksgiving and Christmas which forbids sweets and junk food. Not an easy task when our culture sees "the holidays" as Oct 31-Jan 1! That is a lot of days of sugar my friends. I love getting together with friends, but not all of them have the same aversion to "frankenfoods" as I do, so had to be prepared to bring a few of my own things to eat. Pumpkin pie is of course a staple for Thanksgiving and Christmas for our family. Also loved and adored in January through October as well. Is there really an inappropriate time for pumpkin pie?  I do not have to be deprived of it at any time with a no sugar, gluten free and possibly dairy free recipe which tastes great!

I adapted this recipe from the Maximized living magazine.
Almond Pie Crust

1 1/2 cups almond meal or almond flour
3 T stevia or xylitol
3 T melted butter or coconut oil...butter is better in this recipe.

Heat oven to 350. Melt the oil with the almond meal and sweetener of your choice. Pat into a glass pie pan. Heat in the oven for about 8 min. Watch carefully to see that the crust does not go brown. Remove and cool.

Pumpkin pie filling:

1 15 oz can organic pumpkin
2/3 cup birch xylitol
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon clove
1/4 tsp nutmeg
1 scoop Blendfresh yellow fruits and veggies
1 can full fat coconut milk

Preheat oven to 425. Combine all ingredients. Pour into a cooled almond pie crust. Bake for 15 min. Reduce heat to 350 and bake for 45 min. Cool and top with organic whipping cream.

Whipped topping
1 cup heavy cream (preferably organic)
1 tsp vanilla
1-2 drops stevia
1/2 tsp cinnamon

Whip the cream until stiff, add the flavoring and beat them in. Spread over the top of the pie. You can do this with coconut milk if you prefer, but I do not like the taste of canned coconut cream, so I opt for real cream.

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This post is partying with these awesome hops.  Check them out for inspiration.

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