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Healthified Pumpkin Pie!

One of my most favorite desserts of all time is pumpkin pie! I can eat this all year.

Throughout this year I have been trying different pumpkin pie recipes and tweaking them as well. I hadn’t found one that to me taste just like they did before I went low-carb.

I loved the Trim Healthy Mama recipe for the Pumpkin Cheesecake Pie but I still didn’t get the right texture with the pie filling.
Healthified Pumpkin Pie
So I went back to the drawing board Winking smile. I kept thinking, what if I replace the milk that is called for in the regular recipes with coconut milk. Hmmm . . .

Well, I finally decided to give it a whirl and you know what?!?! The whole family loved it! My husband taste tested and loved the texture of it. It was just like a ‘regular’ pumpkin pie.
Pumpkin Pie 1 
I also changed the crust and this one really came out yummy. It’s not a crust that you roll out, maybe it’s more like a crumble.

Start with the crumble crust because you want to bake it before adding the pumpkin filling.

This recipe makes two deep dish pies.

Almond Crumble Crust
2 1/4 cups almond flour
2/3 cup coconut oil
2 tsp. apple pie spice
1 tsp. ginger
1 tsp. cinnamon (I used true cinnamon)
2/3 to 1 tsp. of Trim Healthy Mama Sweet Blend or sweetener of choice
Pinch of Himalayan Salt (the pink one)
1.Divide dough and place in your deep pie dish.
2.Put some butter or coconut oil on hands and press the dough out and toward the edge of the pie dish. The oil on your hands helps so the dough won’t stick.
3.Bake at 350 degrees for 15 minutes maybe a little longer.

The 'dough' will not be stiff. You can also replace the coconut oil with butter or do a combination of both if using only coconut oil seems like too much. Experiment with the spices to get it just right for you and your family.

It doesn’t have to be cooked all the way through but enough to take the weight of the pumpkin filling.

Let cool before adding the filling.
Healthy Pumpkin Pie
Pie Filling, this is basically the recipe on the back of the Libby Pumpkin Pie can.

1 cup Xylitol
2 tsp. Trim Healthy Mama Sweet Blend
3 1/2 tsp. Pumpkin Pie Spice
4 eggs
1 29oz can of pure pumpkin
3 cups coconut milk (full fat from the can) I used Sprout’s brand

1. Mix Xylitol, THM Blend, & pumpkin pie spice in a small bowl.
2. In a large bowl beat eggs, add pumpkin, gently add in the coconut milk (I use a whisk to mix it in), and sugar mixture.
3. Pour over the prepared almond crumble crust and bake in preheated 425 degrees oven for 15 minutes.
4. Reduce temperature to 350* and bake for another 50 minutes or until your toothpick or knife inserted comes out clean.

I had to bake my pie a little extra then the remaining 50 minutes. Maybe for another 10 minutes. When I checked my pie by inserting a butter knife in the middle, it didn’t come out completely clear. The edges did but not the center. I took it out and figured it would continue cooking for a little while.

Let pie cool, cover with plastic wrap or foil and place in the fridge over night. In my opinion pumpkin pie always taste better the next day.

The Almond Crumble Crust will fall apart some if it’s not completely cook. Still taste yummy though!

I wanted to stay as close to the recipe on the can so I used a low glycemic ‘sugar’ that could take the place of sugar one for one ratio. The original Libby recipe did say 1 1/2 cups sugar but I didn’t want to use that much Xylitol when I could use less of another sweetener. I was thinking $$$$ (dollar signs Smile).

You can also top with coconut whipped cream (scroll down for recipe)

I don’t feel guilty serving up some Healthified Pumpkin Pie! The kids actually ask for this healthy dessert.

Next, I am going to play around with a coconut flour crust. 
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