South Beach Pumpkin Pie

by kahartke

Prep time: 0:20 Overall time: 1:15

Servings: 8 servings

INGREDIENTS

Crust ingredient:
3/4 cup (or less) almond meal

Pie Filling ingredients:
1/2 teasp. salt
1 teasp. cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
2 large eggs
1/3 cup 100% maple syrup
1-15 oz. can pumpkin
4 oz. of evaporated (skim ok)milk
1/2 cup chopped pecans

INSTRUCTIONS

Pre-heat oven to 425 degrees (400 degrees for convection oven)

Press almond meal to form a thin shell in the bottom of a pie plate. Don't worry about the sides of the plate, just cover the bottom. Set aside.

In mixing bowl, mix together the salt and spices. Slightly beat eggs, then add to spice mixture and mix well. Stir in maple syrup and pumpkin and mix well. Gradually stir in evaporated milk. Pour into unbaked pie shell. Sprinkle with chopped pecans. Place in oven and bake for 15 minutes. Reduce heat to 350°F and bake another 50-60 minutes or until knife inserted in center comes out clean. Cool before serving. When serving, make sure to dig deep and bring out the almond meal crust with the pie--a good flexible pie server will help.

CHEF COMMENTS

On phase 3 of the diet, we are able to add back in some foods previously denied us. In an effort to eliminate white flour & cane sugar from our diet, I came up with a pumpkin pie recipe with 100% maple syrup (a whole food sweetner, therefore more healthy)and an almond meal crust.

Tagged: desserts, pies, pumpkinpie add tags

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