Candida Warrior Recipes...

PUMPKIN PIE FILLING

Pumpkin Pie Filling

In a saucepan, combine:

1 (.25 ounce) pkg. unflavored gelatin

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon sea salt

Stir in:

1 (14 oz.) can full-fat coconut milk

¼ teaspoon powdered stevia extract

2 eggs, beaten

Mix well. Let stand one minute, then place over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.

Stir in:

1 (15 oz.) can organic pumpkin puree

 

Mix throughly, pour into crust and chill for at least 3 hours before serving.  Since this is an uncooked pie, it will have more of a custard consistency.

Recipes for last year's Nut Crust and Pumpkin Pie Filling here.