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–+ servings

Pumpkin Pie

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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Course Dairy Free, Dessert
Cuisine American
Servings 8
Calories 291

Ingredients
  

PIE CRUST:

PIE FILLING:

  • 15 ounce can pumpkin puree
  • 1 cup coconut milk or 1 cup cream cheese, softened
  • 1 teaspoon maple extract (or vanilla extract)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Redmond Real salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup Natural Sweetener confectioners
  • 2 teaspoons Further Food gelatin
  • 1/4 cup hot water

Instructions
 

  • CRUST: Preheat oven to 325 degrees F. Grease a 9-inch pie pan. In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of a 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 a 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 a 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.

Notes

Pumpkin Pie with Cream Cheese Option:
322 calories, 29g fat, 6.2g protein, 9.4g carbs, 3.9g fiber

Nutrition

Calories: 291 | Fat: 27g | Protein: 5g | Carbohydrates: 10g | Fiber: 4.6g | P:E Ratio: 0.2