Pumpkin Pie

The holidays are fast approaching. I want to provide lots of healthy options, like my Pumpkin Pie, 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!

Pumpkin Pie

“HEALTHIFIED” PUMPKIN PIE
CRUST:
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 cup coconut oil or butter
1/2 cup Just Like Sugar (or Swerve)
1 tsp stevia glycerite
1/4 tsp Celtic sea salt
1 egg

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)
2 tsp gelatin
1/4 cup hot water

CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. NOTE: Just Like Sugar is 96g fiber/cup; do not add to “melted” butter. This will cause it to gel up and get hard. This will be a thick pie dough, press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.

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: 398 calories, 18g fat, 2g protein, 39.5 carbs, 3 fiber (36.5 effective carbs)
“Healthified” Pie with Coconut Milk = 291 calories, 26.9g fat, 4.7g protein, 10g carbs, 4.6g fiber (5.4 effective carbs)
“Healthified” with Cream Cheese = 322 calories, 29g fat, 6.2g protein, 9.4g carbs, 3.9g fiber (5.5 effective carbs)

Did you know that in 90% of cases, hypothyroidism is an autoimmune disease? Did you know that autoimmune thyroid disease and is linked to a gluten intolerance? Hashimoto’s and Graves’ are most likely caused by a gluten intolerance.

What happens is that the cell structure of gliadin (the protein in gluten) resembles the thyroid gland. If you don’t have a healthy intestinal lining, you can create holes; enter Leaky Gut. When this happens food leaks into the bloodstream and since your blood doesn’t know what the substances are, it puts your immune system into overdrive to kill the foreign substance (this is why I have my clients get a thyroid ‘antibody’ test; it helps determine if there is a food allergy). So if you are eating skim milk and cereal for breakfast, you will most likely have a dairy and wheat allergy.

These antibodies produced to attach the gliadin in the blood, also causes the body to attack the thyroid. If you continue to eat gluten, your immune system will attack your thyroid. Some clients mistakenly think they can eat small amounts of bread or gluten on the weekend or at a party, BUT nope. The immune response to gluten can last up to 6 months every time you consume it. In order to stop the destruction of the thyroid, you have to be 100% gluten-free. Gluten, even “whole grains,” contain phytates that damage our intestinal lining and inhibit nutrient absorption.

Many people make the mistake of running to their doctor for an allergy blood-test to find out if a food allergy is the root of their problems. The main issue with this is that blood tests are about 90 percent INACCURATE! Crazy but true. If I notice a food sensitivity with a client, our success comes by an elimination diet along with nutrition therapy of enhancing vitamins, minerals and amino acids. It is also helpful to consult a doctor, but don’t wait for a blood test to tell you what will make you feel your best; start now instead. If anything, I recommend a stool test.

1 in 3 Americans are gluten intolerant. In some clients with autoimmune disease, their immune system is so worn out they can no longer produce many antibodies. This is why everyone should kick the gluten regardless of antibody test results.

To find charts on what foods balance all your hormones (thyroid, leptin, ghrelin, estrogen, testosterone and more) check out my book: Secrets to a Healthy Metabolism.

 

56 Comments

  • Anonymous says:

    Looks delicious! Thanks for the recipe!

  • Bobbi Kenow says:

    After your pumpkin latte post, I’ve been anticipating this one!! YUM, thank you so much!!!

  • Rita says:

    I am going to bake this for my family on Thanksgiving 🙂
    For now I’m the only health conscious eater in my household so as a teenager it’s pretty hard to control what gets put on the table.
    Thanks for the recipe

  • HampYoung says:

    But you have to read the other brand’s labels carefully because some “lite” coconut milk has added sugar to compensate for the lower fat. Just an FYI for those (like me) that don’t have a Trader Joe’s nearby. (wyahh)

  • Christi says:

    That looks great! I make mine with coconut milk too but have been skipping the crusts for awhile. I may try to do a crust this year based on your without the almond meal though and hope for the best. I tend to eat too much without the crust 🙂 Got your other book last week and reading my way through it. Always let me know if you have others! I’ve gotten both now, love the recipes I’ve tried and loving what I’m learning and re-learning in this one!

  • Anonymous says:

    I had to bake this 50 minutes at 350 in order for it to set. After 30 minutes, the middle was still like soup.

  • Bobbi Kenow says:

    Thank you so much for posting this! I can not wait to try this!

  • Natasha says:

    I have seen gelatin listed for ‘no-bake’ pies befoe… why do you still bake this?

  • Kelly Land says:

    I was wondering if you could replace the gelitan with chia or flax? I don’t eat pork and have heard that they use it for gelitan so looking for an alternative. Thanks Maria
    Kelly

  • Lauren says:

    Hi Maria , I want to try this pie for thanksgiving. I cant afford the sweetners you use right now so I’ll have to use splenda/splenda brown sugar…not ideal I know but right now all I can afford. I was just wondering if the pie will still turn out because you mentioned that the sweetner you used contained a lot of fiber? Also is stevia glycerite just liquid stevia? Thanks!

  • Lauren says:

    also all i have is bobs red mill almond flour and coconut flour is this fine enough? Thank again!

  • Lauren says:

    Hi Maria me again haha I could not find stevia glycerite..is it a must? Thanks

  • Deanna says:

    This looks delicious! As a vegetarian though I’m curious as to what the possible replacements are for gelatin in this recipe?

  • Tracy Lynn says:

    A couple of questions…..first off I can’t seem to find the gelatin anywhere. I know I can order the great lakes one online, but there are a variety…collagen, porcine, and beef gelatin. I’m assuming you are talking about the collagen one. But if I can’t get it in time, can I substitute whole eggs for it.

    I’m also assuming that this is full fat coconut milk.

    And will any erythritol work or does it have to be swerve.

    Your crust sounds AMAZING……!! I’m so excited to make this, I just don’t want to mess it up and want to do it exactly as is.

    Thanks Maria….your diet, recipes, and books are CHANGING my life.

  • Megan N says:

    I want to make this for Thanksgiving dinner. Where can I find gelatin?

  • Megan N says:

    Thanks Tracy. Well I better order it now b/c Thanksgiving is around the corner an I fear that this is a critical ingredient in this recipe. So if I leave it out the recipe will be ruined.

  • Karen says:

    Can I use evaporate milk or regular milk in place of coconut milk?

    • cemmerich says:

      Evaporated milk is full of sugar. I don’t use it. If using milk, I only use raw whole milk. 😉

  • Karen Leetch says:

    I would like to make this for thanksgiving guests but their child can’t have eggs or nut flours besides coconut. Any suggestions for substitutes? Thanks!

  • Robin says:

    Oh my! Because I read something in the recipe about “melted” butter, I melted it. However, not thinking it through, and realizing I should be cutting in the butter, my “dough” was just about liquid. Your instructions should really specify CUTTING IN THE BUTTER OR COCONUT OIL – I think the OIL word can mess with folks as well. In a warm home or environment, coconut oil is liquid. I baked the “crust” until it was solid…sort of. We’ll see what happens. May have to start over.
    Bummed about this.

    • Penny says:

      Hmm, I just made my pie. The crust dough was thick enough to press into the pie plate. I melted the coconut oil also. Did you add enough coconut flour?

      • Robin says:

        I did use enough flour. I can’t imagine a crust like the one in the picture. Oh well. I’m eating it.

  • Robin says:

    The “crust” came out ok. It rose quite a bit and was only across the bottom. I made the filling w/cream cheese. It baked ok, but should have gone longer as the center was not set. It was really sweet, so, IF I try to make this again, I’ll cut down the amount of Swerve. But I won’t try to make it to take to Thanksgiving dinner.

  • Kristaleen says:

    This is amazing!!! The crust is SO GOOD!!!!! IT TASTES LIKE A COOKIE!!!! Yum…..I made one a few days ago and had my husband and son try it out and we’ve eaten the whole thing so I’m making another one for tomorrow 🙂

    YUMMMMMM!!!!!!

  • Becki says:

    Do you think I could use this recipe for a cherry pie with two crust layers?

  • Allie says:

    Made this for Thanksgiving and it came out okay! The crust looked AMAZING after I pre-baked it, but burned when I put it back in with the filling, even though I covered it carefully with tinfoil. ): Had to cut the edges off, but the bottom layer of crust tastes perfect. Just like a cookie. I might even use the crust recipe to make sugar cookies in the future. Overall, the taste is really good but a little too sweet. I’ll be cutting down on the liquid stevia next time I make it. Great recipe but I have to find a way to perfect the crust!

  • Alexa says:

    Question about the thyroid issue.. I have Hashimoto’s and Addison’s (aka Schmidt Syndrome). Will it take a full 6 months to start feeling better from the horrible thyroid symptoms? Should I continue taking Levothyroxine… (aka god awful acid heartburn producing hell drug).

    • cemmerich says:

      It is hard to say. Everyone is different and take different amounts of time to heal. I would work with your doctor to monitor your levels so that while you heal you can adjust accordingly. 😉

    • Robin says:

      I’ve taken Armour Thyroid as the synthetic made me feel bad. I can’t put my finger on the difference in how I felt, but ask your doctor about it. It’s made from pigs, but it shouldn’t give you the side effects you’re talking about. You may have to go to a pharmacy that does compounding to get it…??? Best to you.

  • Kathie says:

    Hi! LOVE your recipes and nutritional information! I made this pie for Thanksgiving as written EXCEPT I skipped the stevia glycerate because everything was already sweet enough for our family at that point. It was a hit. I also made a traditional pumpkin pie for those guests not wanting to experiment, and the Maria pie disappeared before the traditional one! Actually made it again today. As I did, I wondered if I could put an egg or two in
    it? Would that do the job the gelatin does, and thus replace it?

  • Stacey says:

    Mmmm…. looks good! Still haven’t found my ‘go to’ pie crust recipe and this looks like it could be the one:) Could I use Xylitol for the sweetener and could I skip the sweetener to make a quiche crust?

  • Vicki Davey says:

    Would this turn out good without a crust? Anything I’d need to do differently?

  • Cici says:

    Can I substitute Knox gelatin in the same amount?

  • Sandra says:

    I only have stevia right now (granules, not liquid). Do you know the ratio to replace. I was thinking of just doing a taste test like ive done before but was wondering if theres a more precise way. Thanks

    • Maria Emmerich says:

      No. So sorry. I would add to desired sweetness.

      Make sure it doesn’t have maltodexterin as a bulking agent.

  • Jenn says:

    Best pumpkin pie ever! It was good after baking but the next day – it was the best! Thank you for another great recipe!

  • Gwen says:

    Can’t wait to make this. What can I substitute for the gelatin? Also, Will it work if I use your cinnamon roll recipe for the crust?

  • Meghann says:

    Hey hey! Happy (almost) Thanksgiving! Doing my last minute cooking and wondering about one thing- can heavy cream be substituted for the full fat coconut milk? I have extra cream and would like to use it up.

    Also had to let you and Craig know how much eating Keri has helped me. After 30 years, I don’t have migraines! It feels like a miracle! No more Topomax for this girl 😀
    Much love to you and your family- I am so grateful for your dedication to creating a healthier world ❤️❤️

    • Maria Emmerich says:

      Awesome!!!

      Yes. That might work.

      • Meghann H says:

        Thank you so much for the reply!!! I’m actually about to make this right now 😋
        On another note, my cousin Jessica got turned on to Keto and your site after my visit home to Tucson in August. She felt better immediately and has lost almost 30lbs! Thank you for all you do ❤️❤️

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