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Gluten Free ~ Casein Free Pumpkin Pie
By Hannah Stoll - October 16, 2013
The beauty of this reinvented classic is that it does not need to be restricted to the “treat” category for those of us who are careful with our food choices for health purposes or are watching our figures. Due to it’s pure, unprocessed, sugarless, gluten and casein free substance, Shoshanna’s pumpkin pie recipe is good for your weight loss or maintenance efforts. Hey, I’ll take that! The holiday season is known for happily assisting all of us to pack on the pounds. Why not fend it away without resisting all the tasty seasonal treats? As we all know, finding a fresh pumpkin this time of year is not difficult. So go to your local health food store today (or your garden!) and pick out the prettiest organic pumpkin to fill up your pie with.

Gluten & Casein Free Pumpkin Pie Recipe

3 Cups Chopped Fresh Pumpkin 1 Cup Maple Syrup 1/2 teaspoon Celtic Sea Salt 1/2 teaspoon Ginger Powder 1/2 teaspoon All Spice 1/2 teaspoon Nutmeg 1/2 teaspoon Cinnamon Powder 3 Eggs 1/2 c. soaked Almonds 1 Almond Pie Crust (Making Babies Book page 193) Instructions: 1. Simmer pumpkin and maple syrup on stovetop, stirring frequently, until pumpkin softens and syrup thickens (10-15 minutes). 2. Puree pumpkin mixture in blender, let cool and blend in remaining ingredients. Pour into prepared pie crust, cover with foil and bake at 350 for 40-50 minutes, or until firm. 3. Invite friends and family round a beautiful fall table and serve with Creamy Pumpkin Pie Tea.   Return to all articles