Wednesday, January 8, 2014

Crustless Pumpkin Pie ~ Adapted Recipe


Making healthier ingredient swaps doesn't have to be hard or time consuming, it just takes a little experimentation.


Jessica W. of Chandler, Arizona emailed us about her first experience with Dr. John's birch xylitol.  "I had a great time experimenting with Xylitol and found it to be a very helpful substitute for sugar. The first recipe I used xylitol in was a Gluten-Free Cornbread using Pamela's Gluten-Free Corn Bread and Muffin Mix.  I then used the the cornbread to make cornbread dressing for Thanksgiving.  It was delicious and I was so glad to be able to offer something to my family that would easier on their digestive tracts and not raise their blood sugar too much.  The second recipe I used the Xylitol in was a Crustless Pumpkin Pie adapted from http://www.healthfulpursuit.com/2013/11/high-protein-crustless-paleo-pumpkin-pie-gluten-free/."

Here's the adapted recipe Jessica shared with us.

High Protein Crustless Pumpkin Pie (Gluten-free & Paleo)

Author: Leanne Vogel (Healthful Pursuit)
Allergens: Gluten-free, Wheat-free, Dairy-free, Grain-free
Prep time:  10 mins
Cook time:  60 mins
Total time:  1 hour 10 mins
Serves: 8

Ingredients


Pie

¾ cup unsweetened non-dairy milk
¼ cup maple syrup
½ cup Xylitol
2 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ tsp ground cloves
¼ teaspoon salt
3 large eggs
15 ounces canned pumpkin puree – not pumpkin pie filling!
¼ cup blanched almond flour

Topping

⅓ cup chopped raw pecans
1 tsp cinnamon sugar (3/4 tsp Xylitol, ¼ tsp ground cinnamon)
1 tsp grapeseed oil

Drizzle

¼ cup full-fat coconut milk, chilled and whisked

Instructions

1.     Preheat oven to 325F and lightly oil a 9-inch pie plate with a dab of coconut oil.

2.     Combine pie ingredients in a large bowl and whisk to combine.

3.     Pour into the prepared pie plate and set aside.

4.     Add topping ingredients to a small bowl and stir until the nuts are coated. Sprinkle the 

        mixture over top of the pie.

5.     Bake in preheated oven for 55-60 minutes or until toothpick inserted comes out clean.

6.     Remove from the oven, allow to cool for 1 hour. Cover and place in the fridge overnight  

        to chill.

7.     Serve with a drizzle of full-fat coconut milk.



Do you have a xylitol recipe you would like to share?  Post it in the comments below or email it to Emily@drjohns.com.

2 comments:

  1. really good pie! You can also substitute squash in place of pumpkin.

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    Replies
    1. Substituting squash sounds tasty, we'll give it a try!

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