In my opinion, the last bite is always the best. Do any of you ever make sure your last bite of whatever you’re eating is the biggest and best, or is it just me? For some reason, my last spoonful of anything is ALWAYS bigger than the ones before, ’cause I like it that way 🙂 This Pumpkin Pie would be no exception to that! Mmmmm…..
- 2 cups Pumpkin (canned)
- 1/2 cup agave
- 4 egg whites
- 1/4 tsp sea salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups almond milk (or milk of choice)
Combine all ingredients in bowl and mix well. Pour in crust and bake for 15 mins @ 425 F and then reduce to 350 F for 45 mins, uncovered.
Here is the almond crust I used also
Almond Crust 1 cup ground almonds 3/4 cup whole wheat flour 3/8 cup coconut oil (just under 1/2 cup) 1/4 cup splenda (I used stevia) 1/4 tsp sea salt 1/4 tsp vanilla
Combine all ingredients together (works best with hands) and press into pie pan (9″). Bake according to pie filling instructions.
Preparation Time: 20 mins Cooking Time: 1 hour
Credits: The Eat Clean Diet