Grain Free, Sugar Free, Dairy Free Pumpkin Pie

Just in time for Thanksgiving!

I made a pie for our carry-in dinner at church today that people said was really good and they wondered where I got the recipe. It came "out of my head" and was the result of different recipes. 

No more suspense. I hate to scroll way, way down the page to see if I have the ingredients I need for the recipe so I'll do unto others as I would have them do to me. Here's what you'll need.

For the crust-
1- 1 1/2 cups nuts (I used pecans and walnuts)
1/4 cup unsweetened flake coconut
1 tablespoon coconut oil
1 tablespoon maple syrup
1/2 teaspoon salt

Filling-
2 cups milk (I used almond milk and coconut milk with the cream removed)
1 cup pumpkin
3 eggs
1 teaspoon stevia
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt

Put all the crust ingredients in the food processor and blend until it is a nice wet mixture. Press it evenly into a pie pan.

Mix the filling ingredients in a blender and pour into the crust. 

Bake at 450° for 15 minutes. Turn oven heat down to 350° and bake for 30 minutes more. 

Remove from the oven and cool. Top with whipped coconut cream, sweetened with stevia and flavored with vanilla.

I'm a "dump cook" so I'm guessing at the amounts of some of these ingredients. 

To whip coconut cream, chill it overnight and then whip it like normal cream. Keep it cold to maintain the whipped properties.

Sorry, I have no picture of the pie. I brought an empty pan home.

I linked to the stevia that I use (not an affiliate link). Stevia in the grocery store is often mostly erythritol. Look at the labels.

Here's a sight that intrigued me today-

Fruit Pizza (Gluten Free and Refined Sugar Free)

Ingredients:
Crust
1 cup butter
1/2 cup honey
1/2 cup Sucanat
4 eggs
2 cups Beiler's gluten free flour
1 Tablespoon baking powder
1/2 tsp salt
Filling
1 lb cream cheese, softened.
1 - 1 1/2 cups whipping cream
1/2 cup Sucanat
2 teaspoons vanilla
Fruit
Glaze
2 cups orange juice (minus about 2 Tbsp)
2 Tbsp lemon juice
3 spoons stevia (the teeny spoon that comes in a can of NOW Better Stevia)
2 Tbsp cornstarch

Instructions:
Crust
Mix butter and sweeteners well. Add eggs, one at a time. Add gluten free flour, baking powder and salt and mix well.
Spread evenly into a greased 13 x 18 pan.
Bake at 350 degrees for 10 minutes. Cool.
Filling
Cream softened cream cheese. Add whipping cream and whip until thickened. Mix in the Sucanat and vanilla. Spread over cooled crust. (I didn't use all of it. The leftovers make a great fruit dip.)
Glaze
Dissolve cornstarch and stevia in juice. Cook, stirring constantly, over med high heat until thickened. Cool.
Fruit
Cut whatever fruit you want. I used strawberries, fresh peaches, canned pineapple chunks, bananas and blueberries. Mix with cooled glaze (again, I didn't use it all) and spread over the filling. Or layer the fruit in a pattern over the filling, pouring glaze over top.

This recipe is sweeter than I like but is more compatible for those who like their sweet things. (That feels like an awful use of words. You want to reword that for me?😊)

Sorry, my photo is not ideal. Had to catch a quick photo in the dark.

Do you have a "healthy" recipe to share?

Have a happy day!