Thanksgiving is upon us and what means more to this holiday than Pumpkin Pie?  But what if you don't want to bloat out like the Michelin Man from too many carbs and sugars?  How about a fantastic tasting pie without all those nasty carbs.  I invented this recipe a few days ago as a trial run before showing up at my son's house in LA to meet the upcoming in-laws with pie in hand (yes, I am flying it down).  The father-in-law to be is pre-diabetic so I wanted to create a pie he could have seconds with and feel guilt free.  So here it is: 

 

     1/3 cup erythritol

Grind up the almonds in a good blender (like my vita-mix) or use pre-ground almond meal.  Personally I like the coarser texture of the home chopped style.  Mix in the erythritol.  If your kitchen is cool your coconut oil will be solid so you will have to melt it.  Mix the liquid coconut oil into the mixture evenly.  Take the final product and press it into the bottom and sides of a pie pan in the same way you would do a graham cracker crust.  Bake in a 350 degree oven for 15 minutes.

 

Pie Filling:

     1 15oz can organic pumpkin

     1/2 can coconut milk

     2 eggs

     1/2 cup erythritol or xylitol

     2 Tbs.  molasses

     1-3 tsp. stevia (to taste)

     1/2 tsp sea salt

     1/2 tsp ground ginger

     1 tsp. cinnamon

     1/2 tsp. ground cloves

     1/2 cup dried currants

      or cranberries - optional

      

     Blend all the ingrediants except the dried fruit and pour into the pie crust fresh from the oven.  If you would like a truley delightful twist on the traditional pumpkin pie recipe then sprinkle the dried currants or cranberries over the top of the pie filling.  Bake at 350 degrees for 40-50 minutes.  The filling should be soild.  Cool and top with some nice whipped heavy cream - dedlicious.

Enjoy