Fluffkin pie? Fluffy pumpkin pie….mmmm….pie…..
I just love living the Trim Healthy Mama lifestyle. Look at what I can have for breakfast if I want.
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This lovely little pie is dairy free, gluten free, egg free…yet delicious. I decided to make a cinnamon pecan crust and top it with this delicious fluffy pumpkinny filling. Perfect for thanksgiving….or for breakfast.
1.5 cups pecans (use 2 if you want the crust to go up higher on your pie plate)
1 teaspoon Sweet Blend or 1 tsp erythritol with 5 drops stevia or to taste
1/4-1/2 teaspoon cinnamon
3 Tablespoons melted butter (sub coconut oil for dairy free option)
Preheat oven to 325 degrees. Place all ingredients in food processor pouring melted butter on top. Process by pulsing until the pecans are broken down and coming together, but be careful! You don’t want pecan butter!
Pour into a pie plate, pat flat and up the rim with fingers, bake for 10 minutes. Allow to cool.
1 15oz can cooconut cream (I buy at Trader Joes, or buy full fat, refrigerate, turn over and remove liquid, use solids left behind)
2 teaspoons Sweet Blend or 2 tsp erythritol with 10 drops stevia or to taste
1/2 teaspoon vanilla
Combine cream, sweet blend and vanilla in cold mixing bowl Whip until fluffy and light, set aside.
1 15oz can unsweetened pumpkin
1/2 teaspoon pumpkin pie spice
1 Tablespoon + 1 teaspoon Sweet Blend or 1T + 1 tsp erythritol with 10 drops stevia or to taste
pinch of salt
Combine ingredients in mixer until well mixed. Fold in the saved coconut cream until well, but gently mixed.
Pour into pie crust and refrigerate overnight.
Wouldn’t it look beautiful in this??
With Joy ~ Tina