The arrival of fall always brings to mind the aroma and flavor of pumpkin. Pumpkin soup, pumpkin breads, pumpkin muffins…but my favorite has to be pumpkin pie. It can be enjoyed sugar free and gluten free. You can purchase a gluten free pie crust from your local natural market or be adventurous and make your own crust with almond flour or rice flour. Served warm or cold, pumpkin pie is a healthy dessert, high in Vitamin A and has a few minerals like potassium and calcium. Bon Appétit!
1 can (BPA free) organic pumpkin
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. ginger
¼ tsp. cloves
½ tsp. salt
½ cup xylitol or 4 packets of stevia (add more or less depending on your level of sweetness)
3 organic eggs, cage free
1 ½ cups almond milk or coconut milk
Blend all the above with a whisk or mixer and pour into a 9 inch pie crust.
Bake at 425 F for 15 minutes then reduce heat to 350 F for 35-40 minutes.
Everyone can now eat some delicious pumpkin pie during Thanksgiving. This is actually a good recipe. I can’t wait to try it and have my friends who prefer gluten free pastries taste it.