For Those of you that want a healthy and lactose free version of the traditional Pumpkin Pie that tastes delicious this is the recipe for you! The almond pie crust is the perfect substitution for all of your holiday treats.
1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other additives, check the label)
¾ cup “Spoonable” brand stevia or equivalent OR 2/3 cup xylitol (OR LESS – TASTE IT! Let the spices do the talking!)
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
(freshly grated nutmeg if you have it on hand)
4 oz. organic coconut cream
8 oz. unsweetened almond milk, original or vanilla flavor
1 slightly cooled almond pie crust (see recipe below)
Preheat oven to 425 degrees
1) Combine all the ingredients. I use a high speed blender.
2) Pour into a cooled almond pie crust.
3) Bake 15 minutes at 425 degrees.
4) Reduce heat to 350 degrees and bake for an additional 35 – 45 minutes.
Almond Pie Crust
1 1/2 cups blanched almond flour
1 pinch of kosher or sea salt
1/2 pinch of stevia or xylitol to very lightly sweeten (less is more)
3 tablespoons extra virgin olive oil
Mix dry ingredients. Add extra virgin olive oil and thoroughly combine. Press into glass pie plate.
Bake at 350 degrees for 7 to 8 minutes. You don’t want the crust to brown.
Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.
By Dr. B.J. Hardick co-author of Maximized Living Nutrition Plans
Posted on Fri, November 17, 2017
by Barbara Thompson