Monday, November 19, 2018
Pumpkin Pie - Phase 3
This Thanksgiving tradition is so easy to make healthy and it tastes better than the "other" version!
If you want to use fresh pumpkins, just get a couple small sugar pumpkins from the store.
Wash them, cut in half. Scoop out the seeds and pulp. Lay them cut side down on a lined baking sheet (use foil, parchment or silicone mat) and roast at 350 until a fork pokes in easily.
Let cool. Scoop out the flesh and mash with a fork.
This pulp will freeze nicely to use later for smoothies or Pumpkin Spice Ice cream or Pumpkin Bread.
You can do this a few days ahead of time.
For your pie- you want to make this the day before so it sets up.
Makes 12 servings of healthy fat
1 ½ cups almond meal or ground pecans or walnuts
2 tsp xylitol
½ tsp salt
6T coconut oil
3T cold water
¾ cup xylitol
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 15oz can pumpkin puree or 1 3/4 cups of your roasted pumpkin
1 tsp vanilla
1 cup full fat canned coconut milk
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 (this adds more health fat)