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P.O. Box 2153
Cody, WY 82414

(307) 899-2799

Wendy Corr - helping people improve their lives through better health, fitness, and appreciation of the world around us!

Light Eats.

Lighter Pumpkin Pie

Wendy Corr

Photo by Wendy Corr

Photo by Wendy Corr

I LOVE pie.  So I had to come up with a pie that I could actually EAT - without guilt.  Clean eating, relatively low calorie, but yummy.  And with a crust.

VOILA!

Crust:
1/2 cup Coconut Oil - Melted
2 Eggs
1/4 Teaspoon Sea Salt
3/4 Cup Coconut Flour
1 Tablespoon Honey
1 packet stevia

1. Preheat oven to 400 degrees.
2. In a medium bowl beat butter, eggs, honey, stevia and salt together with a fork.
3. Then add coconut flour. Stir until dough holds together.
4. Gather the dough into a ball, then pat into a 9″ greased pie pan.
5. Prick the dough with a fork.
6. Bake for 8-10 minutes or until lightly brown. Let cool.

Decrease oven heat to 375 degrees.

Pie Filling:
1 15 oz can pure pumpkin
8 oz unsweeteend vanilla almond milk
1/3 cup Swerve confectioners sweetener (or 3/4 cup pure maple syrup)
3 eggs
1 Tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/8 tsp salt

Mix all ingredients.  Pour into partially baked pie crust.  Cover with foil (to prevent the crust from burning).  Bake at 375 degrees for one hour, 15 minutes.