I am busy in my kitchen trying to create a recipe for croutons so I can have a stuffing. I already have several items on my blog that are ready for Thanksgiving. I am still working on some and creating recipes for Santa Lucia and Christmas as well.
Time to think of Holiday Parties, Scandinavian Santa Lucia Festivals, Scandinavian traditional treats, and Christmas dinner. I am so excited to share my these new ideas and recipes with you. I wish I could say they are already written but they are not and I am awaiting inspiration from heaven above.
I am so thankful this year as last year I was slightly depressed as I had no idea what I would eat or what I would make to eat. Now, I am making several of my family size pizza crusts and I will freeze them for nights that I need something quick to eat. Normally I am not a fan of frozen food but my pizza crusts are delicious. This is my second Pumpkin Pie recipe on my blog. I think this is the one that I am making for Thanksgiving. I will be hosting this year as I don’t think it’s fair to ask someone to cook grain free when they have no experience with it.
I recently wrote a recipe for Homemade Marshmellow Fluff. After making fudge with some of it I had leftover marshmallow fluff and wanted to use it up. Inspiration hit and I thought what about adding it to Pumpkin Pie. Why not? Right? That’s what I did. It left a very delicate flavor. I don’t know that I can describe the flavor or the creamy texture that it created. Make this with my Pie Crust. You can top this pie with Whipped Cream or Homemade Marshmallow Fluff and using a kitchen torch roast the marshmallow fluff for an outdoor feel or touch.
Nutritional Facts are listed below with 8 servings. Whipped Cream or Marshmallow Fluff toppings are not part of the Nutritional Facts. See Homemade Marshmallow Fluff for nutritional facts.
2 beaten eggs
1/2 cup monk fruit sweetener
1 (15 oz) cans Organic Pumpkin or homemade
1/4 teaspoon salt
1 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon ginger
2 cups homemade marshmallow fluff
Preheat 425. Prepare a pie shell and place inside a greased pie pan. See Pie Crust Recipe
Beat eggs and monk fruit sweetener together.
Combine egg mixture with pumpkin, salt, cinnamon, nutmeg, clove, and ginger until thoroughly combined.
Add pumpkin and homemade evaporated milk and mix completely.
Mix in the marshmallow fluff until thoroughly combined.
Pour into a pie shell.
Bake at 425 F for 15 minutes and reduce heat to 350 for 40 – 50 minutes. Remove from oven and allow to cool for 3 hours.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 6 g||9 %|
|Saturated Fat 5 g||25 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 47 mg||16 %|
|Sodium 96 mg||4 %|
|Potassium 101 mg||3 %|
|Total Carbohydrate 25 g||10 %|
|Dietary Fiber 2 g||9 %|
|Sugars 3 g|
|Protein 3 g||6 %|
|Vitamin A||19 %|
|Vitamin C||2 %|
|* 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.|