My recipes are grain free, refined sugar free, and often dairy free. My recipes are good for anyone but especially for those with celiac or other autoimmune illness or even allergies. All of my recipes are gluten free and grain free. But not all gluten free recipes out there are grain free. I don’t eat any grains which means no rice and no corn. I only use coconut oil, butter, avocado oil, olive oil or grapeseed oil. Also no nitrates, no hydrogenated oils, and no sulfates.
I don’t think I could stay on this change in diet if I didn’t also have items that I felt were indulgent and tasty no one likes to feel deprived. I have to read each and every label to protect myself. Every so often I find that a company has revamped their recipe and I can no longer eat the product. Which means when it comes to sweets, treats, and desserts I need to make them from scratch.
I have been watching my family eat pumpkin pies from Costco and I too wanted a pumpkin pie. Since I am hosting Thanksgiving for my family and my husband’s mom and sister I needed to create a pumpkin pie recipe so that I too could indulge in dessert. I started with creating a coconut evaporated milk. This is the one I will be serving for Thanksgiving this year. I wanted to reduce my carbs and calories so I decided to make this a crustless Pumpkin pie. However, if you want a crust you could use my recipe Diary Free Pie Crust, Almond Flour Pie Crust, Graham Cracker Like Pie Crust. I used a 9-inch deep dish pie pan 6 cup capacity.
Nutrition Facts are based on 10 slices
4 beaten eggs
1 cup monk fruit sweetener
2 (15 oz) cans Organic Pumpkin or homemade
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/4 teaspoon cayenne
1/4 teaspoon clove
1/2 teaspoon ginger
Preheat oven to 425 F.Grease and flour a deep dish pie pan. Smear oil over the bottom and sides of a pie pan. Add 2 tablespoons or more of almond flour and tilt and shake until the pan is floured.
Beat eggs and monk fruit sweetener until well combined.
Combine pumpkin and egg mixture.
Combine the ingredients together. Add spices and evaporated coconut milk to the pumpkin mixture.
Pour into an oiled and floured pie pan.
Bake at 425 for 15 minutes. After 15 minutes reduce heat to 350 and bake 40-50 minutes.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 9 g||14 %|
|Saturated Fat 7 g||37 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 1 g|
|Cholesterol 74 mg||25 %|
|Sodium 48 mg||2 %|
|Potassium 331 mg||9 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 4 g||14 %|
|Sugars 4 g|
|Protein 4 g||8 %|
|Vitamin A||75 %|
|Vitamin C||8 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|