Pumpkin Pie made healthier! Low-Carb, Paleo and Vegan! It everything you want: a buttery crust, a SILKY smooth rich custard -- perfectly spiced with cinnamon, nutmeg, allspice and cloves. And a dollop of fresh whipped cream on top! It really is hard to believe there's no gluten, no dairy, and NO SUGAR.
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What I used:
Granulated Monk Fruit Click here
(Use code PRETTYPIES at checkout for 20% off)
Pumpkin Puree, Ground Flaxseed, Spices from Aldi
To store: keep refrigerated for up to 4-5 days (the crust will soften slightly after a couple of days) Best served chilled the next day after baking.
Macros (without whip): calories 242 Fat 19 g Carbohydrate 12 g *does not include sugar alcohol* Fiber 4 g Net Carbs 8 g Protein 8 g
Coconut Whipped Cream:
Use a can of coconut milk
that has been refrigerated 24-48 hours. Carefully scoop out only the solid cream into a mixing bowl (save the water for a smoothie!) Add 6 drops of vanilla flavored liquid monkfruit
or 10 drops of vanilla stevia or 1-2 Tbs of your favorite powdered sweetener (add 2 tsp vanilla, optional). Whip with a hand mixer for about 20 seconds until fluffy.