If the only thing you have ever done with pumpkin is carve it and fill it with a candle, you are missing out on a whole lot of health goodness this plump orange plant has to offer.
Pumpkin is chock-full of vitamins and minerals like beta-carotene and potassium, but low on sugar, which makes it a valuable addition to the Candida diet from Stage 3 onwards.
With its light fluffy texture and its caramel like sweet flavor this pie will become one of my favorites. It SO doesn’t taste of pumpkin — which is a good thing if you ask me ?
Sugar Free Pumpkin Pie
Ingredients
- 1 can pumpkin purée (or 2 cups fresh, cubed and cooked in a little water for 15 minutes, drained)
- 2 eggs
- 1 tsp nutmeg
- 1 tsp cinnamon (or use 2 tsp pumpkin spice)
- 2 heaped tbsp Erythritol or Xylitol (I used this brand)
- dash of rice milk (or other milk of your choice)
- ½ tsp Vanilla extract or Vanilla bean
Instructions
- Prepare the crust.
- Combine the sweetener and 2 egg whites in a narrow deep bowl and beat until puffed up. Then in a separate bowl add pumpkin spice, egg yolks, pumpkin purée, vanilla extract (use vanilla paste freshly scraped out of the Vanilla bean if you have) and a dash of rice or other milk of your choice.
- Gently fold the egg whites under the spiced pumpkin mixture until well combined.
- Pour into a 22 cm/ 9 inch loose bottomed buttered tart shell on top of the crust and cook for 10 minutes at 400F/220C fan/gas 7, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 40-60 minutes until the filling has set.
- Allow to cool on the side for ten to twenty minutes. Then cover with cling film or foil and chill in the refrigerator overnight.
- Serve with a big dollop of whipped coconut cream on top. To make the cream you just whip up the solid parts from a chilled can of coconut milk with ¼ tsp Stevia vanilla extract/ paste.
- If you like cinnamon you could also give the pie a light dusting before serving. Just mix ½ tsp of cinnamon with a 1 tsp of Xylitol, pulverize it in a coffee grinder and dust over the pie.
I shared my sugar free pumpkin pie recipe with Gluten Free Fridays and Whole New Mom where you can find lots of healthy tasty recipes.
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4 Comments
cat
November 2, 2014Yaaay! You’ve tried pumpkin! So glad for you, and so happy for you that the recipe doesn’t have the “squashy” taste!
I have two little pie pumpkins waiting in line to be roasted. And I figured out a spice combo that doesn’t include cinnamon, because it’s on my list of food sensitivities. I’m going to try your recipe next!
Sandra
November 3, 2014Fabulous! I could imaging that cardamon and lime would work with it as well or can’t you have those either? I’ll tell you a secret – the best bit about the pie was the fluffy filling right when I made it – I only tried it out of curiosity (not a big fan of raw egg anything… but as I know how fresh the eggs were I made an exception) — sooo delicious, reminded me of a ready made packet dessert called “Angels delight”, creamy, light and sweet. I actually preferred it to the finished chilled pie. Not content with the pastry yet… I think it needs a buttery component and perhaps the omission of bicarb and acv… The experiment continues ?
Rosemary
December 7, 2014Thanks so much for sharing this recipe! Pumpkin pie is one of my favorites and is was nice to be able to eat it on Thanksgiving! I have baked and cooked so many things the last three months for others that I could not enjoy so it was nice to have something I could : ). I used the recipe below that I found on elanaspantry.com. It was pretty good. You could probably substitute butter for the coconut oil if you want a more buttery flavor. Thanks again!
Paleo Pie Crust
2 cups blanched almond flour
¼ teaspoon celtic sea salt
2 tablespoons coconut oil
1 egg
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350° for 8-12 minutes
Makes 1 pie crust
This recipe is based on my Gluten Free Tart Crust Recipe. I took the time to retest it in a 9-inch pie dish to double check that it would work.
If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through. What do you think you’ll put in this Paleo Pie Crust? Fruit filling, cream filling, quiche –or something else altogether?
Sandra
December 9, 2014Hi Rosemary, thanks so much for your kind words, and for sharing the recipe. I have tried the Paleo Pie crust and prefer it with a savory filling I think, because it has a bit of a salty taste, which isn’t ideal for sweet fillings. I had it with a leek & bacon type quiche. That worked, but I actually preferred eating the crust on it’s own as “snack bread” nibbles ?
Take care,
Sandra
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