Sunday, November 19, 2017

Pumpkin Pie - Phase 3

Here is my take on the traditional favorite of the holidays. It is so easy and tastes better than the original. No guilt here!



Pumpkin Pie
Makes 12 healthy fat servings

Crust:
1 ½ cups almond meal or ground pecans
2 tsp xylitol or pinch of stevia
½ tsp salt
6T coconut oil
3T cold water

Filling:
¾ cup xylitol or 1 tsp stevia
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 15oz can pumpkin puree
1 tsp vanilla
1 cup full fat coconut milk from a can
2 eggs

Combine all crust ingredients and press into 9” pie plate

Preheat the oven to 425 degrees

Combine the xylitol, cinnamon, ginger, nutmeg, cloves and salt in a large bowl. Add eggs, beat. Add pumpkin, and vanilla, beat until smooth. Add coconut milk and beat again until smooth. Pour into unbaked pie crust and bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for another 50-60 minutes or until knife comes out clean. It may be a bit wobbly still but will firm up. Allow pie to cool for 2 hours- this is very important. Top with whipped coconut cream.

Without whipped coconut cream, the pie makes 12 standard healthy fat servings. 


10 comments:

  1. Is your 1 tsp stevia enough for the pie? Thanks!!

    ReplyDelete
    Replies
    1. I don't use stevia, but that's the equivalent that Google gave me. Feel free to adjust to your taste

      Delete
  2. How many eggs do you use?

    ReplyDelete
  3. In P3 how much is 1 serving? And what does it count for?

    ReplyDelete
  4. How many Phase 3 fat servings for <20 lb? thanks

    ReplyDelete
  5. This is probably the silliest question Iam sure....when it says 12 servings, does it mean I have to cut the pie in 12 pieces and store for having 1 fat serving for P3 days?

    ReplyDelete
    Replies
    1. 1/12 of the pie is 1 serving. Unless you're on a different plan than FMD

      Delete