Thanks for visiting our blog! My mom taught me that a good meal, made from scratch, can solve just about everything.The recipes on this blog are gentle on tummies, tasty, weight-loss promoting, and can be made without a fuss. Most of them are free of gluten, dairy, corn, and sweeteners. Best of all, they help those that eat them become more patient, more loving, and more kind. Please, keep in touch! Thanks again for visiting.

Saturday, October 11, 2014

Crustless Pumpkin Pie (GF, DF, Sweetener Free, THM E Meal)

Super zowie. This is the best! I was tempted to name this recipe Fantasy Pumpkin Pie because you can eat the whole pie, as a complete E meal, in one sitting, and still lose weight. If that floats your boat. As I dreamed up this recipe, which is modified from an earlier version my partner developed just for me, I never imagined that it would fill a whole pie plate. But here it is, in real life, with a serving size of one, so it must be true. 

It is easiest if you have already baked the pumpkin and sweet potato before making the pie; otherwise it turns into quite the day-long project. However, if you just pop the well-pierced pumpkin and sweet potato in a baking dish and put them in the oven when you get home one night, and save them in the fridge 'til you are craving pie, it will be a piece of cake. ;) 

Incidentally, Sally Fallon of the Weston A. Price Foundation recommends allowing baked sweet potatoes to rest at room temperature for 12 hours before eating. I find this increases their sweet caramel flavor and makes them more digestable. When I made this pie recipe, after baking the sweet potato and pumpkin, I simply left them in the oven and turned it off. I peeled and refrigerated them the next day. Very easy...much easier than handling piping hot squash and potato!

So, without further ado, here is the recipe you have been waiting for.

Pumpkin Pie

4 egg whites
1/2c lite coconut milk (shake can before opening)
1/2c water
1t vanilla
1/2t salt
4t cinnamon
1 1/2t powdered ginger
1/4t ground cloves
dash nutmeg 
1 1/4c cooked pumpkin
3/4c cooked sweet potato
1/2t coconut oil for greasing the pie plate

Preheat oven to 400 degrees. Pour all ingredients except the coconut oil into the blender. Blend until smooth and uniform. Grease 9" pie plate and fill with pumpkin mixture. 

Bake ten minutes, reduce temperature to 350, and bake until set (thirty minutes more). 

Allow to cool to room temperature before transferring to refrigerator. Serve chilled. 

Even my glutenful, dairyful, non-THM partner loves it! I hope you and your loved ones will, too. 

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