Here is a family recipe the my dear partner developed for me, since sugar and I really do best if we each go our separate ways. ;)
If you have been on a sugar-free path for a while now, this pumpkin pie might taste just as you remembered it. If you have recently given up sugar and it doesn't taste enjoyably sweet, pop it in the freezer for 30-90 days and your tastebuds will find it sweeter next time. For THM gals, this is an E recipe.
Without further ado, here it is. It's crustless. Blend everything and bake at 350 until the center doesn't jiggle. You can bake in a pie plate, ramekins or anything in between. Enjoy!!
1 1/2 c pumpkin puree (1 can)
1 cup sweet potato (baked and the allowed to sit at room temp 8-12 hours)
1/4 t cloves
1 T cinnamon (or more)
1 1/2 t powdered ginger
3/4 t salt
6 egg whites (or 4 whole eggs)
1 1/2 c light coconut milk (or almond milk)
I hope you find yourself richly blessed today.
Love,
Lisa
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