Pumpkin Pie

From: me

So, I’m not a huge fan of pumpkin pie. I’ve always thought it tasted like baby food. At Thanksgiving, my family does make pumpkin pies, but we always make an apple pie for me and my dad, who is of the same mind as me.

However, when I discovered that pumpkin, being a squash, was allowable on my heinous YCD diet, I jumped for joy at the chance to make pumpkin pie. I’m posting this recipe solely for myself, because I’m sure you all have better recipes. This one just happens to be gluten- dairy- and sugar- free.


For the crust

  • 3 cups almond slivers
  • 2 tsps xylitol
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/4 cup melted butter
  • 2 tbsps water

For the filling

  • 1 can pumpkin pie mush
  • 1 egg
  • 3/4 cup coconut milk
  • 1 1/2 tsps pumpkin pie spice
  • 1 tsp vanilla
  • 1/2 cup xylitol

For the crust, you grind the nuts and other dry ingredients in a food processor. Melt the butter and pour it in and pulse to combine. Add a little water if necessary to make it sticky enough. Press this mixture into a greased pie dish as firmly as you can and bake at 350 for about 10-12 minutes.

Meanwhile, blend together all of the filling ingredients until smooth. Pour those into the pie crust, and adjust oven temperature to 375. Bake for approximately 45 minutes, or until the center of the pie jiggles slightly but doesn’t ripple like a liquid. Allow to cool for a couple hours, then cover and refrigerate until completely chilled.


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