Healthy Pumpkin Pie Recipe Hot From The Kitchen!
I ❤️ pumpkin pie!
With thanksgiving around the corner I’ve cooked up a new HEALTHY Fit Body Pumpkin Pie recipe that you and your entire family will love!
This heavenly dish is sugar free, gluten free, low-glycemic and is diabetic friendly. Trust me whenI say its absolutely scrumptious and healthy too!
From our family to yours! Enjoy!
Pie Crust Ingredients:
Pie Crust Directions:
Preheat the oven to 345° and grease a baking dish. In a bowl, mix together the coconut flour, baking powder, Stevia and salt.
Mix the cashews in the blender with the eggs vanilla coconut oil and coconut milk until smooth.
Add the dry ingredients and mix well to form a dough. Press/pinch into a 9” lightly oiled pie plate (an 8” deep dish pie plate will work too).
Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
Bake for 20-22 minutes, until starting to turn golden brown.
Let cool at least 10 minutes before pouring the custard in.
Ingredients (Pumpkin Pie):
Directions:
Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
Place cashews in your food processor or blender and pulse until finely ground.
Add eggs and Stevia and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well).
Add the rest of the ingredients and blend until combined.
Pour into cooled pie shell. Spread the top out evenly with a spatula.
Bake at 350° for 40 minutes.
Allow pie to chill in fridge for at least 3 hours before serving then enjoy!
