There are things that I absolutely will not touch, one being desserts. I do not eat anything that has over 7 grams of sugar. Because of this if I want something sweet, I make it myself. I have yet to find a healthy, low sugar substitute for pecan pie, but as I see it, I can do without it. Anywho, my husband loves pumpkin pie but cannot eat it because for a long time, anything he ate with sugar in it, he got an extremely bad migraine and would end up throwing up within the hour. This year, I decided to toy around with some pumpkin and spices and concocted a dessert that I could eat and hopefully the hubster would enjoy.
For the crust, I used 2 cups of ground up almonds, 1 tablespoon of coconut oil, sprinkled some pumpkin pie spice in there, and added almost 1/2 cup of ground flax seed. I also added one of our fabulous farm fresh eggs, and some Himalayan pink sea salt. I put all of this in our Ninja and clicked “dough” until it formed a mix that was pliable. I used our mini cupcake pan with our pestle to squash the bottoms of the pan.
For the filling, I used 1 cup of canned pumpkin from our garden, 1/2 teaspoon of nutmeg, allspice, cinnamon, pumpkin pie spice, 1 egg, 1/2 cup almond milk, 3 packs stevia, 3 drops of cinnamon and clove essential oils. I mixed all of this in the Ninja mixer. I then spooned the mixture into the little spots created for the mix. It smelled wonderful. I baked them for about 20 minutes on 375. Ovens may vary because ours is touchy.
They turned out great and didn’t feel bad about eating a couple of them after our turkey dinner. Jason even said they were okay, he just preferred them to be sweeter.
I hope everyone had a wonderful Thanksgiving with family and friends!