February 27, 2010
Alright, I know it's not November and traditionally pumpkin pie is a Thanksgiving dessert, right? Well, yes, I am a bit late posting this pumpkin pie recipe. I suppose I am the perfectionist at heart and I like to be sure that the recipes I create and share with you are my best.
There are many reasons to enjoy pumpkin pie all year long. Nutritionally, pumpkin is loaded with Beta-carotene which converts to vitamin A in the body. A half cup of canned pumpkin provides 953 mcg of vitamin A. Dr. Natasha Campbell-McBride, MD, author of the book, Gut and Psychology Syndrome, lists Vitamin A among the top five necessary supplements essential for those with digestive disorders, and of course, states that food sources of nutrients are best. She writes, "Leaky gut and malabsorption are the typical results of a vitamin A deficiency." Our immune system must have Vitamin A to be strong and healthy.
Pumpkin also provides Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus. Pumpkin is also a very good source of Dietary Fiber, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
Liver is a great source of Vitamin A, but I really don't think I will be able to convince my children or husband to eat it, so pumpkin pie looks like a winner to me!
This is a very creamy and wonderful recipe for anyone, but was created for my family who enjoy pie with No: gluten, dairy, sugar, egg whites, and cinnamon. We love it and I hope you will, too. (You can see in the photo, by the little hand, that my son was standing by and ready to eat this piece of pie. Waiting for me to take food pictures is a big lesson in patience.)
The Creamiest Pumpkin Pie Ever
No: Gluten, Dairy, Sugar, Egg Whites, or Cinnamon
Pumpkin Pie Filling:
3 egg yolks
1/4 cup water
1 can pumpkin puree
3/4 cup coconut milk, lite
8 drops of stevia liquid
1/6 cup Lakanto (that's 1/2 of the 1/3 cup)
1/4 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger root
1/8 teaspoon cloves
Mix the wet ingredients together in a mixing bowl. Then add the dry ingredients and stir with a whisk until mixed very well.
Pour the filling into the unbaked pie shell. The pie crust recipe is from the previous post and may be found by clicking here.
Bake in the oven at 425 degrees Fahrenheit for 15 minutes. Lower the temperature to
350 degrees Fahrenheit and bake for 35-40 minutes more.