Pumpkin pie with no sugar, grain, or eggs…and it is still edible

I am doing an elimination diet trying to reverse some food sensitivities I have been struggling with.  I have been scouring the web for recipes and tried this one from Spoonful Of Sugar Free the other day.  She has some really good sugarless recipes on her site.

Pumpkin Pie

~The pie is dairy-free, gluten-free, grain-free, soy-free, peanut-free, and, of course, sugar-free!

Pecan Crust:

• 2 cups pecan meal (make your own by finely grinding pecans in a food processor)
• 4 large dates
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 2 Tablespoons water
• pinch salt

Blend dates in a strong blender or food processor until smooth. Add the rest of the ingredients and combine until well-mixed. Lightly grease a 9-inch pie pan and press the mixture evenly to the bottom and sides. Bake at 375* for 10-15 minutes or until browned.

Pumpkin Filling:

• 1 can (15 oz.) pumpkin
• 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cloves, 1/4 tsp nutmeg (or 2 teaspoons pumpkin pie spice)
• 2 eggs
• 1 12 oz. can full fat coconut milk (too lessen the calories, substitute up to 3/4 of the coconut milk with almond milk)
• Sweeteners*

Combine the pumpkin, eggs, milk, sweetener (if using) and spices and beat until combined and smooth. Pour mix into crust and bake, uncovered, at 400* for 10 minutes. Then cover with foil and bake at 350* for 40 minutes, or until a toothpick comes out clean.

*Sweetener ideas: I blended four dates with the filling in my food processor.  She also recommends using 1/2 teaspoon powder or liquid stevia drops.

Serve with Cinnamon Whipped Cream as a truly decadent Thanksgiving dessert.

**Instead of eggs (because I can’t have eggs right now) I used chia seed gel.  I used 1/4 cup to replace the two eggs in this recipe.

I couldn’t eat it all at once and Randy had real pie to eat.  So I froze individual pieces of this pie to eat whenever I’m craving something almost like dessert.  Enjoy!