Pumpkin Pie - Dairy Free, Sugar-Free, Gluten-Free

(http://www.lifetime-weightloss.com/blog/2011/11/18/pumpkin-pie-dairy-free-sugar-free-gluten-free.html) Pumpkin pie is a staple for Thanksgiving. This year, you can avoid all the extra sugar, gluten and carbs and use this delicious, gluten-free, dairy-free, low-carb recipe sent in from Healthy Living How To.

Photo by Kathy C.

PREP TIME

10

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Ingredients

  • Nut Crust Ingredients

  • 1

    c. Unblanched Almond Flour

  • 1/2

    c. Bob’s Red Mill Hazelnut Meal/Flour

  • 1/4

    c. Extra Light Olive Oil or Coconut Oil

  • Pinch of Celtic Sea Salt

  • Pumpkin Pie Ingredients

  • (1) 15 oz. Can Farmer's Market OrganicPumpkin

  • (1) 13.5 oz. Can Native Forest Organic Coconut Milk

  • 3/4

    tsp. Ground Cinnamon

  • 1/2

    tsp. Ground Nutmeg

  • 1/4

    tsp. Ground Ginger

  • 1/4

    tsp. Ground Cloves

  • 1/2

    tsp. Celtic Sea Salt

  • 1/8

    tsp. NuNaturals Pure White Stevia Extract Powder

  • (*Note: I also added liquid vanilla stevia)

  • 2

    Large Organic Eggs

  • 1

    Nut Crust

Directions

Nut Crust Directions 1. With a fork, mix oil with nut flour and salt until you have a "crumble-like" texture. 2. With fingers, pat crust into bottom and halfway up the sides of 9 inch pie plate. 3. Bake at 350 for 15 minutes or until lightly brown. 4. Must be completely cool before filling. Pumpkin Pie Directions 1. Mix pumpkin, coconut milk, spices and stevia together. 2. Add eggs and mix slowly just until thoroughly mixed. 3. Pour pie filling into nut crust. 3. Bake at 425 for 15 minutes, then reduce temperature to 350 for an additional 35 minutes. 4. Thoroughly cool and chill before serving with a dollop of fresh whipped coconut cream.

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