Crustless, sweetened with xylitol and made with whole fat coconut milk instead of canned condensed milk.
3 scoops whey protein powder to 1/2 the pie filling for one pie, the remaining filling can be frozen for later use in smoothies.
Makes 2 pies
1 cup xylitol
1 tsp salt (I use Redmond Real mineral salt)
3 1/2 tsp pie spice
1/2 tsp powdered ginger
1/8 tsp cloves
4 large eggs
1 can pure pumpkin(29 ounce)
1 can whole fat coconut milk (13 ounces)
1/2 cup heavy cream
mix completely, divide mixture in half
for one pie mix in 3 scoops vanilla whey protein powder to 1/2 the filling mixture
Well grease a 9 inch glass pie plate, pour mixture into plate.
Bake 350 degrees 20 minutes, reduce heat to 300 and bake another 20 minutes or until a knife inserted in the center comes out clean.