Monday, October 8, 2012

Pumpkin Pie

Well, I don't know where in the world you might be when you read this, but here and now it's Thanksgiving in Canada.  Recently, at a family gathering, we discovered something:  I'm the only person in my family who likes pumpkin pie!  Now, most pumpkin pies come with a flour-based crust, and lots of sugar in the pie filling, but not this one...

  • 1-1/2 cups canned pumpkin (NOT pumpkin pie filling, just pure pumpkin)
  • 3 eggs
  • 3/4 cup unsweetened vanilla almond milk
  • 3/4 cup spoonable stevia (or equivalent of your favourite sweetener)
  • 2 tsp "pumpkin pie seasoning" (I used 1-1/2 tsp today, and I think it could use a bit more)
  • 1 cup whipping cream
  • 1 dropper full of liquid stevia (or to taste)
  1. Preheat oven to 350 degrees F.
  2. Spray six 3-inch aluminum tart pans with non-stick spray (I use an olive oil-based one), and place them on a baking sheet.
  3. Combine the first five ingredients in the blender, and blend until smooth (and roughly the consistency of pancake batter).
  4. Fill the tart pans evenly with the pumpkin mixture.
  5. Bake in the oven about 30 minutes.
  6. Let them cool for a while on the counter, then put them in the fridge overnight (or at least 30 minutes).
  7. When ready to serve, whip the whipping cream with the liquid stevia until it forms peaks, then put a dollop on top of each tart.
  8. Enjoy!

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