Wheat Belly Pumpkin Pie

Well, the holidays roll around once again . . . and it’s time for everything pumpkin! Here is a reminder of how us grain-free folk make a wonderful and delicious pumpkin pie that is wheat- and grain-free. Without grains, it does NOT stimulate appetite, does NOT send blood sugar sky-high, does NOT add to arthritis/joint pain, acid reflux, irritable bowel symptoms, leg edema, depression, moodiness, migraine headache, hypertension, dementia, heart disease, or cancer. You can just have your nice big slice of pumpkin pie, even with a big dollop of whipped cream, all without worries. The pumpkin puree poses only a slight potential carbohydrate challenge. The entire pie contains 36 grams carbohydrates; if divided into 8 pieces, that yields 4.5 grams carbohydrate per slice–-a tolerable level for most people. Heck, even two pieces yields about the same carbohydrate load as half an apple. Makes 8 servings Pie crust 1 1/4 cups ground walnuts (or pecans or almonds) 1/4 cup ground flaxseed 1 teaspoon ground cinnamon 1 teaspoon unsweetened cocoa powder 1 large egg 4 ounces butter or coconut oil, melted Pie filling 2 cups pumpkin puree 8 ounces cream cheese, softened 2 large eggs 1/2 cup coconut milk (canned variety) 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg 1 teaspoon ground ginger 1/4 cup Virtue Sweetener (or other natural sweetener equivalent to 1 cup sugar) Preheat oven to 350 degrees F. In large bowl, mix together ground walnuts,...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Recipes Wheat Belly Lifestyle Dr. Davis erythritol gluten gluten-free grain-free grains low-carb monk fruit monkfruit natural sweetener stevia undoctored virtue Source Type: blogs

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