Pumpkin Pie

popcorn pieKyra (aka Popcorn) makes a fabulous pumpkin pie.

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s