Thursday, January 21, 2010

Pumpkin Pie...without "sugar", dairy or wheat!

Can it be done?!?! Yes it can folks...we made this little treat for Thanksgiving dinner this year and it was a hit! Topped with fresh Cashew whipped cream! Yum Yum!



1-1/2 cups almond flour
3 tablespoons coconut oil or non dairy butter
2 tablespoons agave nectar
1/8 teaspoon baking soda
1/4 teaspoon salt


1. Mix ingredients, and flatten the dough into a round disk between two pieces of plastic wrap. Gently roll out the dough to an 11 inch round.

2. Put the dough on a baking sheet and refrigerate till firm.

3. Invert it onto a pie pan and press in place.

4. Bake for 10 minutes at 300 degrees F. (this might need adjusting if using coconut) until light brown in color.

5. Cool, then fill.

Pumpkin Pie Filling

3 eggs

¾ cup of sugar (you can substitute with Stevia***see conversion chart at bottom for amount)

½ teaspoon of ground cinnamon

1/8 teaspoon of freshly grated nutmeg

½ teaspoon of ground ginger

pinch of ground cloves

pinch of salt

2 cups canned or fresh pumpkin puree

Blend 1 1/2 cup of soy or rice milk with 1/2 cup of melted dairy free margarine or oil (we like extra light olive oil for cooking)

Preheat the oven to 375

Beat the eggs with the sugar (or sub) then add the spices and salt. Stir in the pumpkin puree and then the "milk and oil" mixture. Warm the mixture in a medium saucepan over medium low heat, stirring occasionally, until it is hot to the touch. Do not boil

Place the pie plate on a baking sheet. Pour this mixture into the crust and bake 30 to 40 mins, until the mixture shakes like Jell-O but is still quite moist. Coll on a rack and serve warm or at room

Sugar amount

Equivalent Stevia powdered extract

Equivalent Stevia liquid concentrate

1 cup

1 teaspoon

1 teaspoon

1 tablespoon

1/4 teaspoon

6 to 9 drops

1 teaspoon

A pinch to 1/16 teaspoon

2 to 4 drops

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