For those of you looking for a healthy alternative this Thanksgiving. Try my wife's amazing pumpkin pie recipe. It's 100% all natural and sweetened with Stevia. No added sugar or artificial sweeteners.
Pumpkin Pie
(Sugar-free. Sweetened with Stevia)
(Sugar-free. Sweetened with Stevia)
Filling
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon Kal Stevia
- 1/2 tsp cinnamon
- ½ tsp salt
- 3 cage free eggs
- 1 1/2 cans (20 oz) unsweetened pumpkin puree
- 1 can evaporated milk (unsweetened)
Pour filling into the par baked shell. Bake for 10 minutes at 425F, drop temperature to 350F and continue to bake for 40-50 minutes or until set to the touch.
PIE CRUST ( grain free, gluten free & sugar free)
- 2 cups almond flour
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil
- 1 egg
- Place flour and salt in food processor and pulse briefly.
- Add coconut oil and egg and pulse until mixture forms a ball.
- Press dough into a 9-inch pie dish.
- Bake at 350° for 8-12 minutes
Whipped Cream
Ingredients
- 1 pint whipping cream
- 1/8 teaspoon Kal Stevia powder
- Place the cream in a large mixing bowl and beat with a whisk or an electric hand held mixer until it begins to thicken.
- Sprinkle the stevia over the cream and continue to beat until soft peaks form (do not over-beat).
- Use immediately or place in an airtight container and refrigerate up to 4 days.
Love that this is grain free and sugar free. Any recomendations on making it dairy free as well?
ReplyDeleteHi Michelle! Great question. You can substitute the dairy with coconut milk, soy milk or even silken tofu. The silken tofu will give you a creamier texture.
ReplyDeleteWhat amount of Stevia do I use?
ReplyDeleteJulianna - Thanks for catching that typo - Use 1/2 teaspoon Kal Stevia for the pie filling. We'd love to know how your pie turns out.
ReplyDelete