I absolutely love pumpkin pie! It has all of the Autumn/ Fall feels that sees us right the way through the holiday season. I usually start baking this pie for Canadian Thanksgiving (my husband is Canadian, I’m the Aussie!) and for our Halloween table too. The smell in my kitchen when this is baking really encapsulates all of the holiday festive aromas – I just love it! Unlike most pumpkin pies that are filled with sugar, dairy, and acellular white flour that drives up a spike in blood sugar – mine does not. You can definitely have your pie and eat it too with this one without spiking, crashing, and craving! Be sure to read how to powder up the erythritol in the notes below. This has been a family favorite for years now, which we serve up for Canadian and American Thanksgiving (we Aussies don’t have Thanksgiving, so I’m on board – it’s like Christmas without the gifts!) when we host friends at our festive table. It’s ALWAYS a winner and I just love the simplicity of it.
This pie has been “upgraded” by me (I am a trained chef and nutritionist) with our health in mind. By ‘upgraded’ I mean giving you the taste and mouthfeel of classic pumpkin pie without the “pie-hangover!” This is often due to all of the sugar and acellular carbs. What do I mean by acellular carbs? These are your processed grains that break down into blood sugar super fast often spiking your blood sugar leaving you crashing then craving – for more food! They no longer have their fiber walls intact as opposed to whole food cellular carbs, which are the types of carbs we want to be consuming. I use arrowroot powder in my Grain-Free Pie Crust (yes, it’s an acellular carb), but many do better with digesting this as opposed to white flour. The predominant flour in this crust is blanched almond flour – much better for our health! We like to top our pie with non-dairy vanilla ice cream, or a plain. It’s so yummy! Enjoy and let me know what you think?