My favorite dessert? Without question: Pumpkin Pie!
Try this reduced fat, gluten and refined sugar free recipe at your Thanksgiving or Christmas feast…or anytime you just need a low guilt pumpkin fix.
Crust: Put almond meal, gf flour, stevia and melted coconut oil into a pie pan and mix together with your fingers until it begins clumping. Mix in honey, then spread the mixture evenly around the pan. Press down to compact and press out toward the edges and up sides of pie pan.
Filling: In a mixing bowl, beat the eggs & egg whites well, continue beating and slowly add pumpkin puree, additional warmed honey, Greek yogurt, coconut oil, vanilla, spices, salt, baking soda and gf flour. Blend well and pour into the crust. If desired, top with optional sliced almonds, pecans and/or coconut. Cover with foil to prevent burning crust.
Bake at 400 degrees on center rack for 10 minutes. Reduce heat to 350 degrees for 30 minutes or until the filling is pretty firm. Shake the pie back and forth to confirm. [A little movement in the very center is perfecto, whereas liquid visibly moving under surface needs more time.] If desired, remove foil last 10 minutes of baking to lightly brown edges of crust. Allow to cool and fully set pie.
Serve with healthier whipped topping (recipe below) and/or fresh shavings from an 85% cocoa dark chocolate bar (Trader Joe’s sells a terrific one).
VEGAN WHIPPED CREAM
Refrigerate can of full fat organic coconut milk overnight (or at least 8hr). Place beaters + mixing bowl in freezer about 20 minutes before you want to whip your cream. Open can of coconut milk (don’t shake). Scoop creamy solids into chilled bowl. Reserve liquid for another day. Beat with using electric mixer + chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, about 5 minutes. Add a few pinches of pure stevia extract + 1/4 tsp vanilla extract. Beat 1 minute more. Serve immediately, or store covered in refrigerator.
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