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LOWER SUGAR PUMPKIN PIE

LOW IN SUGAR. DAIRY-FREE. GLUTEN-FREE. GRAIN-FREE. PALEO FRIENDLY… AND EASY!
It’s not Thanksgiving (or Fall) without it. I’m talking about Pumpkin Pie but today… we are talking about a low sugar pumpkin pie that will blow your socks off.
This is a very easy recipe to follow. As a matter of fact, my husband participated and said “wow, this is easy, if I can do this – anyone can!” Yes…this crust is only four ingredients and absolutely DELICIOUS. It has them all going “hmmm… what is that?!”
NOTES: Start with 1/2 cup almond milk and work your way up just to make sure you get the right consistency. For the sweetener, I like monk fruit or allulose. Also if your crust does not get sticky, just try adding a few more dates for the right texture. Don’t forget your favorite dollop of whipped topping (optional). Enjoy!
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Ingredients
  

  • Pumpkin Pie Filling:
  • •1/2 cup-3/4 cup unsweetened almond milk start with 1/2 cup first and see if you need more
  • •2 large egg whites
  • •1 15 oz can pureed pumpkin
  • •2-3 tbs a sugar-free sweetener of your choice depends on your level of sweet
  • •1 tsp pure vanilla extract
  • •2 tsp Pumpkin Pie Spice
  • Crust:
  • •10 dates pitted soaked in water for about 1 hour
  • •1 tablespoon sugar-free sweetener
  • •3 cups walnuts raw and unsalted
  • •1/2 tsp cinnamon I use coconut whipped cream for topping optional

Instructions
 

  • Preheat the oven to 350 F.
  • Drain the dates and place in a food processor or blender with walnuts, sweetener and cinnamon. Keep processing until it becomes a sticky mixture that sticks together. If this doesn’t happen, then you need to add more dates to make it stick together.
  • Transfer the crust to a round pie dish. Press the crust into an evenly layer, pressing it firmly into the pan and corners.
  • Next make the pumpkin filling by adding the ingredients for the filling to a food processor or blender. Blend until all ingredients are incorporated and smooth. Pour the pumpkin filling over the crust. Bake 45-50 minutes at 350 F until the pie is set and edges are firm. Remove from the oven and cool for 1 hour at room temperature. Ready now and fantastic the next day too! ENJOY.