• 30Nov


    Thanksgiving is a time to think of the blessings we have and the freedoms we have as a nation.  A time when family and friends can get together and celebrate this great holiday with lots of food and conversation to go around the table.  My special talent and gift this Thanksgiving was to bake a pie that was healthier than the traditional pumpkin pie that you buy in your grocery store.  It’s gluten free, dairy free and sugar free.  It’s a pumpkin pie that everyone can enjoy, not worrying about getting sick from the gluten, dairy or high sugar spikes.

    Some people may feel left out because some of the food that is prepared has things in it that can cause blood sugar spikes, an allergic reaction to wheat products or dairy products as well.  So I made a pie with a ready-made gluten-free graham cracker pie shell, I used one can of coconut milk and Truvia in place of  sugar.  After making pumpkin pie I made whipped cream out of  coconut cream, beating it with a mixer for two minutes until there were stiff peaks plus adding a tablespoon and a half of Truvia.

    After an awesome Thanksgiving dinner at my friends house I got an opportunity to try some of my pumpkin pie.  It had the right amount of flavor with just the right amount of sweetness.  It had a coconut flavor with the canned coconut milk in it and the pie crust tasted just like the regular graham cracker pie crust you buy in your grocery store.  It had just enough spice to it to give it that special flavor without the vanilla extract or a pinch of salt added.  I forgot that part, but it turned out to taste fabulous.  Everyone loved it.

    Just because you have food allergies, it doesn’t mean that you have to go without certain holiday foods like pumpkin pie, apple pie, turkey, stuffing, or other great foods on that day, you just have to learn how to substitute different ingredients instead. There are many different kinds of gluten free flour, dairy free products, and sugar substitutes that can be used instead, and it can give your pie that rich, delicious taste like any other pie.  There are so many ways that you can be creative, you just have to put your creativity to work.


    2  7.1 ounces of Mi-Dell gluten free graham cracker pie crust

    mi-dell pie crust

    1 can of canned pumpkin 15 ounces

    canned pumpkin

    1 can of coconut milk 14 ounces

    canned coconut

    2 eggs


    ½ cup of white Truvia

    white truvia

    ½ cup of brown Truvia

    brown truvia

    1 teaspoon pumpkin spice

    pumpkin spice

    ½ teaspoon of vanilla extract

    1/8 teaspoon of salt



    Add canned pumpkin, two eggs, canned coconut milk, white Truva and brown Truvia, pumpkin spice, vanilla extract and salt. In mixer, mix on low speed until well blended. Add to pie shells and bake for 50-60 minutes on 400 degrees. Or bake until the color of pumpkin is darker.

    Each pie serves 6.

    Additional instructions of preparing coconut cream. Put canned coconut cream in refrigerator and chill until it becomes firm. Then empty can into a bowl and mix, adding 1 ½ tablespoons of Truvia. Mix the coconut cream with a mixer until peaks form.
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    Low Fat Recipes 4 Dieters

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