Gluten free, sugar free, almost free dairy Thanksgiving was delicious this year. We had turkey, stuffing, and sweet potato casserole, boiled onions and the best for last….Pumpkin pie-ish.
I made the crust from nuts, pecan crackers and 3 apple pie Lara bars. I ground them up separately in the food processor and patted the mixture into the pie pan. I baked the crust- like substance (winky face here) for 15 minutes at 350 and then added my Libby’s pumpkin from the can, mixed with 1/2 cup apple cider and 1 half cup ½ and ½, 4 eggs beaten and 24 Sweet and Low. I added some pumpkin pie spice and baked it for 1 hour, covering the edges with my long unused pie edge cover at 30 minutes in.
I always keep a sense of humor and lightness when I bake gluten and sugar free. Some of the results have been less than yummy. This pumpkin pie, however, is a keeper. I have not had pumpkin pie for 12 years since I stopped eating sugar.
I served this pie with Sugar and Dairy Free Cool Whip and everyone liked it, even the sugar and gluten eaters in the group. One comment from a Facebook freind was that my pie was better than a regular pumpkin pie that she had later that day. That is a fine compliment. I can’t wait for Christmas so I can make it again.