Harvest Pumpkin Pie [Low Carb]

Gluten Free Dairy Free low carb Harvest Pumpkin Pie
1 15 oz. can pure pumpkin*
1 t. nutmeg
1 liberal T. cinnamon
1 t. ground ginger
2 T. agave nectar
1 T. ground flax
2 eggs
cinnamon stick, garnish

Mix all ingredients in a large bowl until smooth. You can adjust the agave nectar to suit your sweet tooth- this pie is very mildly sweet as opposed to the sickeningly sweet pies which are commercially available. We have "dulled" sweet tooths, however, so you may need to add some natural brown sugar or more agave to give this more of a dessert "umph."

Pour the batter into a gluten free pie shell and top with cinnamon sticks; we used our vegan flax pie crust. Bake for about 35 minutes at 350 degrees until a toothpick comes out clean. Serve hot or cold- I served this chilled.

I didn't use any kind of milk or milk substitute here since I love the rich pumpkin texture, and I didn't want to introduce too many potential leaky gut allergens since I already used eggs and flax (coconut and almond are on the questionable list for me right now).

Gluten Free Dairy Free low carb Harvest Pumpkin Pie
Per serving, pumpkin has .5 gram fat, 4 net carbs and 2 g protein. Pumpkin is low-carb nutritional powerhouse packed with vitamin A, C, and fiber. What a great way to not feel guilty about having dessert!

* make sure you are using pure pumpkin and not pumpkin pie mix because the mix is sweetened.

Gluten Free Dairy Free low carb Harvest Pumpkin PieCindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes

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