Gluten-Free Sugar-Free Pumpkin Pie

Gluten Free Pie Crust

1/4 cup Oat Bran

3/4 cup Oat Flour

5 Tbsp. Oats (I use Quick Oats)

1/3 cup toasted Pecans (optional)

6  Tbsp. Softened Butter

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 Tbsp. Milk

Add ingredients to food processor.  Mix until combined.  Press dough into 9.5″  Pyrex pie dish.  I use a deep dish.  Brush 1 egg white on top of the crust before baking to keep crust from getting soggy.  Bake crust 375 F / 190 C  for 10 minutes.  Cool.

Sugar-Free Pumpkin Pie Filling

This recipe uses cow’s milk.  Rice or any other non- dairy milk will not work with this recipe.  I hope to come up with a dairy-free, lactose-free recipe soon!

Mix spices in small bowl:

1/2 cup Xylitol Sweetener

1/2 teaspoon powdered Stevita Stevia Sweetener

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt

In large bowl add:

The egg yolk and leftover egg white from crust + 2  more large eggs or 4 medium

Beat eggs, stir in 1 can Libby’s Pure Pumpkin. Add Spice Mix.

Gradually stir in 1 cup Whole Milk. Mix well.

Pour into Pie Shell.  I had pie filling left over so I baked in a small buttered casserole.

Bake 425 F /218 C for 15 minutes, then turn oven down to 350 F /176 C for 40-50 minutes or when knife comes out clean.

Top with homemade Whipped Cream!  This is very simple to make.  Just put 1 cup Whipping Cream in bowl.  I add about 6 drops of Liquid Stevia and 1/2 teaspoon Vanilla before mixing.  Mix with mixer starting out slow, then increasing speed as cream thickens.  Will whip up quickly into firm peaks! Yum!

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