Autumnal Pumpkin Pie (dairy free, sugar free, gluten free)

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My husband loves pumpkin pie. And so do I. In fact, it is one of my favorite breakfasts when we have it–easy and ready to go! Sweet and a bit savory at the same time, with protein from the eggs, it fill me up in more ways than one; it is truly a comfort food. I even like to add a scoop of plain, whole milk yogurt over the top or on the side for a truly filling and decadent meal.

It is Halloween today, and I feel like making a pumpkin pie! It is chilly out, the leaves are falling from the trees in crunchy hues of brown, gold and orange, and pumpkins from our garden (self-seeded and delightfully surprising!) are lined up in a row on our front porch railing. It is most definitely Fall! And I love Fall time, full of pumpkins and harvests, rich, earthy colors painting the landscapes, warm sweaters that button up to my chin, breezes and rains, costumes, and of course, pumpkin pie…

My husband is in luck today. With my little Hummingbird and Spider off at school, I will make a pie and enjoy the warm coziness and delicious smells it inspires!

Autumnal Pumpkin Pie

1 can organic pumpkin purée (or about 1 1/2 cups of fresh pumpkin purée) *

(*Note: amended from original version) 3/4 cup organic coconut milk (or, for dairy version, use 3/4 cup whole milk)

3 eggs

1/4 cup xylitol, honey, maple syrup, coconut palm sugar or sweetener of choice (can omit & use only stevia for a completely sugar-free version, or use xylitol with stevia)

1 tsp liquid stevia

2 tsps cinnamon (*amended)

1/2 tsp ground ginger (*amended)

1/4 tsp cardamom (*amended)

Optional: 1/2 tsp allspice

Optional: 1/2 tsp nutmeg

Optional: 1/4 tsp ground cloves

*Don’t have pumpkin? Use sweet potato or winter squash instead!

Mix all ingredients together until smooth. Pour into your favorite prepared pie crust (I love this one) and bake at 350 degrees for about an hour, or until the center is firm though still jiggly. Let cool before serving. Enjoy this taste of Autumn.

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P.S. Somehow my crust recipe did not make enough to fit this pie! That is why you do not see a crust edge–but it’s in there, just hiding!

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