Eating clean around the holidays when you have a gluten-free, dairy-free, low sugar diet can be a bit of a challenge to say the least! While there is nothing wrong with a little holiday indulgence, making healthy adjustments where you can is always helpful.
Healus Co-Founder Brian has been making this healthy pumpkin pie recipe every year, and it is by far the best I’ve had.
In this recipe he substitutes dairy for full fat coconut milk, which makes the pie extra rich and creamy. He also uses monk fruit as a sweetener instead of regular sugar. If you aren’t familiar with monk fruit it’s an all natural, calorie free sugar substitute. Pretty great, right? And, unlike other alternative sweeteners, monk fruit doesn’t cause any digestive upset or have negative effects on blood sugar. The final secret to Brian’s guilt-free pumpkin pie is a pre made gluten-free crust, which not only makes this recipe allergy friendly, but easy as well.
What do you know, a dessert that is actually good for you! By making a few simple adjustments, you get the full benefit of the main ingredient, pumpkin. Rich in antioxidants, pumpkin is an excellent source of nutrients and fiber. After stuffing your face at dinner, you’ll need that extra fiber to aid in digestion and get things moving along.
This delectable treat will be a hit at Thanksgiving or any holiday gathering this year. The best part is that there is no need to tell your family that it is gluten, dairy, and sugar free. We’ll keep that between you and me. They won’t be able to tell the difference!
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
|
- 1 can pumpkin puree organic
- 2 eggs
- 1/2 can coconut milk full fat
- 1/3 cup monk fruit sweetener
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/2 tsp Himalayan salt
- 1 unbaked pie crust gluten-free
- Additional spices Such as cinnamon or ginger, to your liking!
Ingredients
|
Rate this recipe!
|
- Preheat oven to 350. In a large bowl, mix together all ingredients until well blended. Pour mixture into the unbaked pie crust. Bake at 350 for 40-50 minutes until the pie is set. Cool on a rack and then refrigerate for 2 hours before serving.
Monk Fruit: You can purchase monk fruit on Amazon or at your local health food store. Just make sure to by pure monk fruit, not one blended with erythritol.
Gluten-Free Pie Crust: Stores such as Trader Joe’s and Whole Foods carry unbaked gluten-free pie crust in their freezer section.