Pumpkin Pie

This is the season for Pumpkin Pie, but if you’re a diabetic, your piece will be very SMALL.  I got this recipe from Diabetic Connect, so why don’t you give it a shot.

Pumpkin Pie Recipe 

Pumpkin Pie

1/3 cup coconut oil

½ cup plus 2 Tbsp. almond meal or flour

¼ cup plus 2 Tbsp. flour

1 tsp. salt

1 tsp. white vinegar

1 Tbsp. water

1 can (15 oz.) pumpkin puree

2 eggs

¼ cup plus 2 Tbsp. C&H light sugar (a sugar and stevia blend)

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. salt

A pinch of nutmeg

½ cup half-and-half

Preheat oven to 425 F.  Spray a 9 inch pie pan with non-stick cooking spray.

In a bowl, combine the almond meal, flour and salt and toss together.

Add the coconut oil and blend with a pastry blender/cutter until very well combined.

Add vinegar and water and continue to mix the pastry blender.

Press the crust mixture into a pie dish and with your fingers, press evenly along the bottom of the bottom and sides and set aside.  Trying to roll it out won’t work because it will be very soft.

In a large bowl, blend the pumpkin and eggs together.

In a separate bowl, whisk together the sugar, cinnamon, ginger, cloves, salt and nutmeg.

Add to the pumpkin mixture and mix well.

Slowly add in the half and half and mix until well combined.

Bake for 10-15 minutes, watching closely and making sure the crust doesn’t get too brown.

Cover the crust (only) with foil or a pie shield.

Reduce the heat to 350 F. and bake for 40-50 minutes longer, or until knife inserted in the center comes out clean.

Let pie cool completely and refrigerate or serve.

 

(Recipe for Pumpkin Pie came from Diabetic Connect by Eating Well, October, 2013)