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English Toffee Pumpkin Pie ~ gluten free and sugar free

Posted Nov 14 2011 6:00pm


 
Fresh pumpkin pie out of the oven.  I just couldn’t wait to try this idea of mixing the toffee taste with the pumpkin.  The house smells better than a Yankee Candle shop.  It took all my will power to let this pie cool off before testing a piece, then another – ok you get the picture.  Now you can have a great tasting pie for Thanksgiving that no one will know is gluten and sugar free (eat your heart out Mrs. Smith!).

 

- 1 recipe Gluten Free and Sugar Free Pie Crust , unbaked
- 15 ounces organic canned pumpkin (or use leftover roasted pumpkin – see idea)
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 organic eggs
- 1 cup almond milk
- 3/4 tsp English Toffee flavored stevia (unflavored may be substituted)
- 1/4 tsp sea salt
 

Place pie crust in greased pie pan.  Whisk together all ingredients.  Pour into pie shell.
Bake 425 degrees for 10 minutes.  Reduce heat to 350 degrees and bake additional 50 minutes.
Cool before serving.

TIP: I really like this pie best at room temperature.

Serves 8
COST: $.78 per serving

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