Fall is upon us again, and I must say I’m quite excited about the pumpkin pie this year! Who needs to wait till Thanksgiving anyway? …or we could just make “practice pies” to make sure they will be perfect!
Anyway, as you know we don’t eat sugar around here, so the holidays can be quite the challenge around here, especially since my oldest is nearly three and a half, so she notices when desserts are being passed around!
Being the glutton for punishment that I am, I usually try to make our own healthy versions of most, or ALL of the desserts I know will make it to any given celebration… so my kiddos won’t feel left out!
With that in mind, I set out last year to make a Thanksgiving classic for them… Pumpkin Pie! Arguably it is every bit as good, if not better than any pumpkin pie I have ever tasted!
Seriously… it’s delicious, plus the “less sweet” desserts are WAY easier to reproduce without sugar, give it a try, and let me know what you think!
I found an excellent gluten free pie crust HERE that works excellently with this pie!
2 15 ounce cans pumpkin puree
1/2 cup milk
2 tbsp tapioca flour/starch
1 tbsp pumpkin pie spice
1 tsp sea salt
1 tbsp yacon syrup
6 dropperfuls liquid stevia extract
food process tapioca starch into a small amount of pumpkin puree or milk
combine the rest of all wet and dry ingredients until well mixed
Preheat oven to 425° bake in your favorite pie crust for 10min then reduce to 350° for 35-40min
Good to go!!!