After making custard, pumpkin and apple pie for my family for Christmas, it was certainly nice to have one that was a healthy choice for me as well. I can't tell you how delicious this pie is. I am so thankful that my friend Amee at inspiredhousewife.com decided to share this recipe.
Besides, let's face it, everything tastes better when it is pumpkin :)
Crustless Pumpkin Pie
3 large eggs
2 cups pumpkin
½ cup honey
1 cup almond milk
1 TBSP vanilla extract
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground cloves
2 cups pumpkin
½ cup honey
1 cup almond milk
1 TBSP vanilla extract
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground cloves
Pre-heat oven to 350 degrees Grease pie plate with coconut oil.
In a large mixing bowl,add in three eggs, pumpkin, honey, milk, vanilla extract, cinnamon, ground ginger and cloves and whisk until mixed well together.
In a large mixing bowl,add in three eggs, pumpkin, honey, milk, vanilla extract, cinnamon, ground ginger and cloves and whisk until mixed well together.
Add pie filling to the pie plate. Bake until the center is set and inserting a toothpick comes out clean.
21 Day Fix 1 slice of pumpkin pie = 1 purple container
This recipe is gluten free and refined sugar free.
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