Monday, April 22, 2013

Crustless Pumpkin Pie

This is wonderful!!

1 14 oz Can Pumpkin
1 14 oz Can Full Fat Coconut Milk (drain off the clear liquid)
1/4 cup almond flour
3/4 tsp salt
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup date sugar
2 Tbsp black strap molasses 
1 tsp Stevia powder
2 whole eggs
1 egg yolk


Blend together in mixer, press into pie tin.

Cook on 450 degrees for 15 min. Then 30 - 35 min at 350.

Serve with whipped cream.

Enjoy!

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