July 20, 2011

Pumpkin Pie Recipe

It seems that I have been making a lot of pumpkin pie lately so I wanted to share this quick, easy to make, sugar-free recipe for a crustless pumpkin pie. I broke the spices up individually or you may use a Pumpkin spice which can be found at Whole Foods to make this recipe even easier. In addition, you can also make this treat dairy-free by substituting the eggs with tapioca flour.

Ingredients
1 15 oz can Organic Pumpkin
1 14 oz can Unsweetened Coconut Milk (drained) or 8 oz Unsweetened Vanilla Almond Milk
3/4 tsp Cinnamon
1/2 tsp All Spice
1/2 tsp Nutmeg
1/4 tsp Cloves
¼ tsp Ginger
¾ tsp Stevia
½ tsp Salt
2 Eggs
½ tsp Coconut oil

Directions
Combine all ingredients in a bowl and stir well. Grease a 9” round Pyrex dish with coconut oil. Pour batter in dish and bake at 375 for 60 minutes. Remove when pie is firm but the center may still giggle as it will still cook upon settling.

When the pie is ready to eat, we like to top it with sugar-free, vanilla coconut milk ice cream and sprinkle with cinnamon. Enjoy!