Meet your new favourite guilt-free dessert: Crustless Pumpkin Pie.
Low fat, low carb, mouth-wateringly delicious AND refined sugar free!
Makes 2 large, or 4 small serves.
500g pumpkin puree (canned or made fresh)
1 1/2 cups unsweetened vanilla almond milk
1/2 cup egg whites
1/2 cup stevia
2tsp ground cinnamon
1tsp ground nutmeg
1tsp vanilla extract
1/2tsp sea salt
Pre-heat the oven to 200 degrees C.
Combine all ingredients in a large mixing bowl and blend together until smooth.
Spray the pie dishes with coconut oil to prevent the pie from sticking.
Bake in the oven at 200 degrees C for 15 minutes.
Reduce heat to 150 degrees and bake for a further 45 minutes, or until a skewer inserted comes out clean.
Remove from oven and let stand to cool. Place in fridge for at least an hour, or freezer for 30 minutes, to set.
Enjoy on its own or top with a tablespoon of ground flaxseed meal and coconut yoghurt.