Wednesday, October 31, 2012

Pumpkin Pie

If anyone were to ask me, I would say Pumpkin Pie is the perfect Fall desert.....that and Apple Crisp. (Which will be posted soon so stay tuned!). I think it's because in each bite, I taste everything I love about Fall and the Holiday Season; cinnamon & sugar, nutmeg, ginger, cloves......It brings me back to my childhood in Connecticut during the beautiful Fall weather living on good ole' Riley Creek Trail (yes, my last name was also my address - one of which was filled with deer, bunnies, birds, squirrels - Bambi's Forest to be exact).

A favorite restaurant near my hometown in CT (Hopkins Inn, Fall 2011).
Although I do miss those few months up north during the Fall season, there is no complaining today about the weather in Miami - it was the most gorgeous day outside. Perfect weather for a Halloween night! And this pumpkin pie comes right in time!

 You will love this easy and healthy gluten-free Pumpkin Pie for any excuse this Fall and upcoming Holiday Season!

PUMPKIN PIE
CRUST:
1/2 cup of almond flour
1/2 cup of coconut flour
1/4 cup of Splenda, Truvia or Stevia (sugar substitute of choice)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 cup of butter, butter substitute (I used Earth Balance) or softened coconut oil
1/4 cup of agave nectar
1 egg
1 teaspoon of vanilla

Preheat oven to 350 degrees. In a large bowl mix together all dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Combine the wet into the dry and blend until mixed well. Next, grease a 9 inch pie pan or pie tart with oil or butter. Next take the crust mixture and using your fingers, press the dough evenly into the bottom of the pan. Bake for about 6 minutes until a light golden brown. Let cool completely before adding the filling.


FILLING:
1 15 ounce can of pumpkin (100% pumpkin, no added sweetener)
1/2 cup plus 3 tablespoons of Splenda, Truvia, or Stevia (sugar substitute of choice)
2 eggs
3/4 cup of light coconut milk (you can of course use full fat too)
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/4 teaspoon of ginger

Combine all ingredients and blend until smooth. Add to cooled pie crust and bake at 350 degrees for 50 minutes or until a toothpick comes out clean from the center of the pie. Allow to cool COMPLETELY. Seriously, this is a "make or break it" deal. It will be VERY difficult, but make sure you wait until the entire pie has cooled before cutting into it. I highly recommend making the pie and then eating it the next day. Or making it in the morning, refrigerate all day and then serve it at night for desert. The pie needs time to solidify and set so it doesn't fall apart. I tried eating this after it cooled for 20 minutes and it fell apart. The next evening, I went back to the pie and it was absolutely perfect!


It is now the third day and I'm ready to finish it off......Why not? I mean, it's Halloween, right?

Happy Trick or Treat :)

- J

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