Sunday, November 18, 2018

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

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-

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