The holidays are fast approaching. I want to provide lots of healthy options so we all can avoid the typical 15 pound weight gain that occurs with most Americans from Halloween through New Years.
I really liked the flavor of this pie. The coconut milk gives it an awesome flavor. What is in the evaporated milk anyway...yikes!
CRUST:
1/2 cup vanilla whey or egg white protein
3/4 cup almond flour
1/4 tsp Celtic sea salt
1/4 cup butter or coconut oil
4 TBS Swerve (or a few drops stevia glycerite)
1-2 TBS water (just enough to hold dough together)
FILLING:
1 (15 ounce) can pumpkin
1 cup Coconut Milk (OR 1 cup cream cheese)
1 tsp pure vanilla or maple extract
1/2 tsp ground cinnamon
1/2 tsp Celtic sea salt
1/4 tsp ginger
1/4 tsp nutmeg
3/4 cup Swerve (or Just Like Brown Sugar)
3 TBS gelatin
1/4 cup hot water
Preheat oven to 350 degrees F. CRUST: In a large bowl cream the butter and sweetener together until very smooth. Sift the salt and whey into the almond flour, then slowly add the almond flour mixture into the butter mixture. Mix until well combined, then slowly add water just until the dough is soft, yet able to roll out. Form into a tight ball and cool in the fridge to chill. place into an 8 by 8 pie pan and spread out over the bottom.
FILLING: In large mixing bowl, dissolve gelatin in 1/4 cup boiling water. Combine pumpkin, coconut milk, cinnamon, maple flavoring, ginger, nutmeg, Swerve and salt; mix into the gelatin. Pour into pie shell. Cover the edges of the pie with aluminum foil (otherwise it will burn). Bake at 350 degrees F for 70 minutes or until set in the middle.
Top with whipped cream or coconut cream and enjoy! Store covered in refrigerator.
NUTRITIONAL COMPARISON (per slice, serves 8):
Using traditional Evaporated Milk: 379 calories, 30.5 carbs, 3 fiber
Using Coconut Milk: 210 calories, 7.1 carbs, 3 fiber
