Originally posted by Dr. Davis on 2017-11-20
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Belly Pumpkin Pie
Well, the holidays roll
around once again . . . and it’s
time for everything pumpkin!
Here is a reminder of how
us grain-free folk make a wonderful and delicious
pumpkin pie that is wheat- and grain-free. Without
grains, it does NOT stimulate appetite, does NOT
send blood sugar sky-high, does NOT add to
arthritis/joint pain, acid reflux, irritable bowel
symptoms, leg edema, depression, moodiness,
migraine headache, hypertension, dementia, heart
disease, or cancer. You can just have your nice
big slice of pumpkin pie, even with a big dollop
of whipped cream, all without worries.
The pumpkin puree poses
only a slight potential carbohydrate challenge.
The entire pie contains 36 grams carbohydrates;
if divided into 8 pieces, that yields
4.5 grams carbohydrate per slice–-a
tolerable level for most people. Heck, even two
pieces yields about the same carbohydrate load
as half an apple.
Makes 8 servings
1¼ cups ground walnuts (or pecans or almonds)
¼ cup ground flaxseed
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1 large egg
4 ounces butter or coconut oil, melted
2 cups pumpkin puree
8 ounces cream cheese, softened
2 large eggs
½ cup coconut milk (canned variety)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1½ teaspoons ground nutmeg
1 teaspoon ground ginger
¼ cup Virtue
Sweetener (or other natural
sweetener equivalent to 1 cup sugar)
Preheat oven to 350°F.
In large bowl, mix together
ground walnuts, flaxseed, cinnamon, and cocoa powder.
In small bowl, whisk eggs and add butter or coconut
oil. Pour liquid mix into dry mix and blend by hand
Grease a 9-inch pie pan with
coconut oil or other oil. Transfer mix to the pie pan
and spread evenly along bottom and up sides. If
mixture is too thin, place in refrigerator for
several minutes to thicken. For ease of spreading,
use a large metal spoon heated under running hot
water. Set aside.
In another large bowl, combine
pumpkin, cream cheese, eggs, coconut milk, and vanilla
extract and mix thoroughly by hand. Add cinnamon,
nutmeg, ginger, and sweetener and continue to blend by hand.
Pour pumpkin mix into pie
crust. Bake in oven for 40 minutes or until
toothpick or knife withdraws nearly dry.
Optionally, sprinkle additional nutmeg and/or
cinnamon, top with whipped cream or whipped coconut milk.