Now that Thanksgiving is fast approaching, I have been getting a little nervous. I have been nervous because you can't have Thanksgiving without pumpkin pie, but I can't have pumpkin pie now that I gave up carbs, grains and sugar. But thankfully (no pun intended) I found this recipe on Pinterest, and I tweaked it a bit. Not only is it low carb and sugar free, it is also grain free, dairy free, Paleo-approved, and gluten free.
Just to warn you, it is a crust-free pie. But I don't miss the crust. To be honest, I always throw the crust out anyway. Here are your ingredients (I also wanted to mention that I had each and every one of these ingredients in my fridge/pantry and didn't have to go out to the store to buy any of them.)
1 15 oz can pumpkin
1 1/2 cup coconut milk
2 tsp pumpkin pie spice
3/4 cup stevia
1 tsp vanilla
Preheat the oven to 350 degrees. Put all ingredients in a large bowl and mix well. Pour into a greased pie pan. Bake for 50-60 minutes or until a knife inserted in the middle comes out clean.
Slice and serve with a spoonful or 4 of whipped cream. Yumm!!!
**I was going to take more pictures of my delicious pie, but it didn't look very picture-perfect on my plate. But that's ok, I got at least one picture of it, and the taste makes up for lack of pretty pictures.**