Before you know it the Holidays will be here. And we all know what that means…FOOD, Glorious FOOD! While I am excited to start my Holiday baking and for family gatherings, I’m not so thrilled about what that might do to my waist line! I also don’t have the will power to walk away from dessert…..so what’s a food lover to do?! Make a dessert that is both yummy and guilt-free!
This pumpkin pie will satisfy your craving for pumpkin pie without having to do a million sit ups to work it off! Yay! And for those of you who are on a gluten free diet this is your pumpkin pie!
Have you ever roasted your own pumpkin for a pumpkin pie? It’s on my cooking bucket list! My Mom did it the other day and was telling me all about it. She was scooping it out and getting all the seeds out was kind of tricky. Luckily when I give it a try I’ll have this handy pumpkin scoop to help me! I love that it has a pumpkin carving knife that fits in the handle for storage! You can buy this handy gadget at Walmart!
I made my pumpkin pie in a Good Cook Pie Pan. I’ve been really satisfied with they products. I wanted to let you know about a Twitter party that will be happening soon. It’s about all things Thanksgiving! During the party Good Cook will be giving away three $200.00 Thanksgiving baskets, these baskets are awesome! So mark your calendars for November 25th at 6pm EST! Click here RSVP.
- 1 15 oz. can pure pumpkin
- 3/4 c. Splenda
- 2 eggs
- 1 1/2 c. 1% milk
- 1/2 t. salt
- 1 T. coconut flour
- 1 T. pumpkin pie spice
- Preheat the oven to 400 degrees F. Grease a 9 in. pie plate with cooking spray.
- In a large mixing bowl, combine all of the ingredients mix until smooth. (Easy huh?!)
- Pour the batter into the prepared pie plate.
- Bake for 15 minutes, then lower the heat of the oven to 350 degrees F. Bake for an additional 55 minutes.
- Allow the pie to cool completely before cutting.
Instead of 2 eggs you can use 1/2 cup egg beaters egg substitute.