It is virtually impossible to think of the holidays and not think of pumpkin. Pumpkins are packed with real health AND beauty benefits, including lutein, beta-carotene, lycopene, and omega-3s… not to mention zinc and magnesium. So go ahead and indulge in your pumpkin cravings with this gluten-free and sugar-free pumpkin pie. All the bliss with none of the guilt. Enjoy!
15 ounce can organic pumpkin puree
¾ cup skim milk
¼ cup plain Greek yogurt
1/2 cup stevia
2 egg whites, beaten
1 egg
1 tablespoon cornstarch
1 tablespoon cinnamon
1 teaspoon ginger
¾ teaspoon nutmeg
¼ teaspoon cloves
1 tablespoon vanilla extract
16 ounces whipping cream
1-2 droppersful liquid vanilla stevia
½ cup toasted pumpkin seeds (optional)
- Preheat the oven to 350°F.
- Spray a 9” pie plate with nonstick cooking spray.
- In a large bowl, stir together the pumpkin, milk, yogurt, and stevia.
- Add in next eight ingredients, from egg whites through vanilla extract.
- Pour the mixture into the pie plate, and bake for 40 minutes, or until the center sets. Cool to room temperature on a wire rack, then chill for a couple of hours before serving.
- In a large mixing bowl, whip the cream until stiff peaks form.
- Add in vanilla stevia until well blended.
- Serve pie with dollop of whipped cream and 1-2 tablespoons of toasted pumpkin seeds.
- Serves 8.