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Crust-less Pumpkin Pie Sugar and Grain Free
Thanksgiving is just around the corner, but I love pumpkin pie any time of the year.
I am diabetic, gluten sensitive and grain free, so I have to adapt recipes that keep me healthy while enjoying all those great old flavorful favorites I remember from when I was a child.
I have found recipes that make a crust using pecan pieces and other nut flours, but the calorie count goes way above what I want to eat as a treat. I enjoy the tasty pumpkin custard by itself, so that way, I save several hundred calories per piece. I still get the crunch by adding a few pecan pieces into the custard mixture and that completely satisfies me.
It is a great desert after dinner, especially for the holidays. While everyone else is over-indulging in high sugar desert, you can be enjoying your desert guilt free.
This also makes a wonderful in-between meal snack. At 195 calories per serving, I usually take a half a serving and thoroughly enjoy the creamy, crunchy, sweet flavor of it. And if it tastes so good that I want more, I take the other half of the serving and eat it. It is still a lot fewer calories than If I had grabbed a cookie or candy bar, and it won't shoot my sugar levels up.
As with any recipe, there are many ways to alter it to make it your own. Feel free to experiment and add comments about your results if you would like to share them.
Great Any Time of the Year
I don't know about you, but I love pumpkin pie all year long. I love the spicy fragrance as it bakes, and the delectable flavor of all those spices when I finally get a chance to eat it. It is low in calories. a good source of protein and has 4 grams of fiber per serving.
The creamy, sweet texture, along with the crunch of the pecans, just fills me with all the joyful sensations I look for when craving something. It is grain and gluten free and doesn't raise my blood sugar levels.
All in all, it is a wonderful healthy treat any time of the day or year.
- Prep time: 10 min
- Cook time: 45 min
- Ready in: 55 min
- Yields: 8
- 8 oz. Greek Yogurt Cream Cheese or regular cream cheese
- 1/4 tsp. pure stevia extract powder or sweeten to taste
- 2 eggs
- 15 oz. canned pumpkin
- 1/2 cup canned coconut milk
- 1 tsp. pure vanilla extract
- 1.5 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. cloves (optional)
- 1/4 cup pecan pieces
- Preheat the oven to 350 degrees.
- Blend the cream cheese and stevia at medium speed in a large bowl.
- Add the eggs one at a time until well blended.
- Scrape the sides of the bowl and blender blades and mix again.
- Add the pumpkin, coconut milk and vanilla.
- Mix on medium speed until well blended.
- Add the cinnamon, nutmeg, ginger and cloves
- Stir in the pecan pieces.
- Pour the ingredients into an 8 x 8 inch glass baking dish.
- Cook 45 minutes or until firm.
|Serving size: 1/8th|
|Calories from Fat||117|
|% Daily Value *|
|Fat 13 g||20%|
|Saturated fat 3 g||15%|
|Carbohydrates 14 g||5%|
|Sugar 7 g|
|Fiber 4 g||16%|
|Protein 8 g||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Do You Want a Crust?
I personally usually make this without a crust just because it keeps the calories down. I do add the pecans into the custard though, so I get the crunch. But, if you really want a crust that is still high in protein and low in carbohydrates, here is something to try.
Roughly chop up some pecans and add them to some almond flour. Use approximately equal amounts of each. It should be enough to cover the bottom of the pan that you are using.
Add enough melted butter to just hold the pecans and almond flour together when you press the mixture into the pan. Fill it with the pumpkin mixture and bake as instructed above.
You can also make the crust alone and put a cold filling into it. Bake it in a 350 degree oven for about 20 minutes or until lightly browned. Allow it to cool and then pour the cold filling into it.
Wheat Belly 30 Minute Cookbook
The Wheat Belly 30 Minute Cookbook
I've been following Dr William Davis' recommendation for 20 months with major health and weight improvements. I'm so glad he came out with this new cookbook. He has simplified the recipes compared to his first cookbook.
I especially love the Basic Baking Mix he has. It is used in so many of his recipes. I keep a large container of it in the refrigerator and use it almost daily.
It really comes in handy in the morning when I make my Cake in a Cup Recipe.
In 2 minutes it is all made and ready to enjoy.
The Grain Brain
This is a very informative book on what we are doing to ourselves with the wheat and other grains that are effecting our brains and our overall health.It is a lot of reading, but worth it.
I stopped wheat and most grains almost 2 years ago and am in better health than I ever was during my first 70 years. I'm looking forward to enjoying the remaining years I have in good health.