Well, the holidays roll around once again! Here is a reminder of how us wheat-free folk make a wonderful and delicious pumpkin pie that is wheat-free. Without wheat, it does NOT stimulate appetite, does NOT send blood sugar sky-high, does NOT add to arthritis/joint pain, acid reflux, irritable bowel symptoms, leg edema, depression, moodiness, migraine headache, hypertension, dementia, heart disease, or cancer. You can just have your nice big slice of pumpkin pie, even with a big dollop of whipped cream . . . without worries!
The pumpkin puree poses only a slight potential carbohydrate challenge. The entire pie contains 36 grams carbohydrates; if divided into 8 pieces, that yields 4.5 grams carbohydrate per slice–a tolerable level for most people. Heck, even two pieces yields about the same carbohydrate load as half an apple.
1 1/4 cups ground walnuts (or pecans or almonds)
1/4 cup ground flaxseed
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1 large egg
4 ounces butter or coconut oil, melted
2 cups pumpkin puree
8 ounces cream cheese, softened
2 large eggs
1/2 cup coconut milk (canned variety)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
Sweetener equivalent to 1 cup sugar (e.g., 6 tablespoons Truvia)
Preheat oven to 350 degrees F.
In large bowl, mix together ground walnuts, flaxseed, cinnamon, and cocoa powder. In small bowl, whisk eggs and add butter or coconut oil. Pour liquid mix into dry mix and blend by hand thoroughly.
Grease a 9-inch pie pan with coconut oil or other oil. Transfer mix to the pie pan and spread evenly along bottom and up sides. If mixture is too thin, place in refrigerator for several minutes to thicken. For ease of spreading, use a large metal spoon heated under running hot water. Set aside.
In another large bowl, combine pumpkin, cream cheese, eggs, coconut milk, and vanilla extract and mix thoroughly by hand. Add cinnamon, nutmeg, ginger, and sweetener and continue to blend by hand.
Pour pumpkin mix into pie crust. Bake in oven for 40 minutes or until toothpick or knife withdraws nearly dry. Optionally, sprinkle additional nutmeg and/or cinnamon, top with whipped cream or whipped coconut milk.