This time of year is one of my favorite seasons and pumpkin pie is one of my favorite pies!
Sugar (From Sugar Cane) Free and Gluten Free Life
I’ve been living a mostly white sugar free lifestyle for two decades now, as well as gluten free. I was pleasantly surprised to find organic coconut creme to be a wonderful and healthy substitute for milk or sugar laden evaporated milk. This non-dairy and low glycemic recipe will please all!
No one will know the difference unless you tell them!
To your wholistic health!
- 3/4-1/2-cup coconut sugar (taste for your liking)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can 15 oz of organic pumpkin pie purée
- 1 can 12 oz of organic coconut creme
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell, we do gluten free.
Mix coconut sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in coconut creme milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Also, check out Simple Mills for pie crust and mixes for other sweets!
This magical brand does some of the BEST almond flour with few ingredients and coconut sugar as the sweetener! They have so many options from banana bread to chocolate muffins, artisan breads, crackers, and cookies. All low carb and NO refined sugar! They taste delicious, are super easy to make, and great for those with blood sugar issues as the protein punch keeps blood sugar much more level. Look for these in all main health food stores like Whole Foods, Fresh Market and Sprouts.