Category Archives: Gluten-Free

Strawberry Limeade

Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-FP.

Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

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Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

Strawberries and lime complement each other in a delightful way in this slushy drink. You may have had a version of this at a drive-thru made with regular sugar-filled soda, but this healthy version is full of fruit and sweetened with only stevia.

If you want to make this a full snack add in the collagen for a nice serving of protein. Trim Healthy Mama Integral Collagen or Custom Collagen are my favorites.

Trim Healthy Mamas this is an FP.

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Strawberry Limeade

Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-FP

  • Author:
  • Yield: 2 servings
  • Category: Drinks

Ingredients

  • 1 cup water
  • 2 cups frozen strawberries
  • 3-4 tablespoons lime juice (juice from 1 lime)
  • 2 “doonks” THM Stevia or 1/2 teaspoon of Now Better Stevia
  • 2 tablespoons collagen (optional)
  • 2 cups ice cubes

Instructions

  1. Place all ingredients in blender in the order listed.
  2. Blend until completely blended.
  3. Enjoy!

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Heatlhy Strawberry Limeade - Sugar-free, low-carb, THM-E

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Chocolate Peanut Butter Muffins

Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

If you need a chocolate and peanut butter fix here you go! These muffins have veggies in them, but you won’t be able to taste it.

Yellow or zucchini squash make these muffins extra moist. I like to shred summer squash and freeze it in two cup portions to be able to use it throughout the year. If using frozen squash, just be sure to drain off any excess water before putting it in a recipe.

Almond butter can be used in place of peanut butter, if you prefer.

I use a Vita-Mix blender, which is a power-horse of a blender. If you don’t have a heavy-duty blender you may want to use a food processor instead.

Trim Healthy Mamas these muffins are an S.

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Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S

  • Author:
  • Yield: 10
  • Category: Dessert

Ingredients

  • 3/4 cup sugar-free peanut butter
  • 2 cups shredded yellow squash or zucchini, fresh or frozen*
  • 2 eggs
  • 1 cup THM Baking Blend or MamaShire Baking Blend
  • 1/3 cup cocoa powder
  • 3/4 cup THM Super Sweet Blend or homemade sweetener**
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
  2. Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
  3. Fill muffin cups 2/3 full.
  4. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
  5. Let cool in pan for 5 minutes before removing from pan to a wire cooling rack.

Notes

*If using frozen squash, thaw before using and drain off excess water.
**Homemade sweetener = 1 cup non-GMO erythritol + 1 teaspoon Now Better Stevia

**I use a Vita-Mix blender, if you don’t have a strong blender you may want to use a food processor instead.

Nutrition

  • Calories: 165
  • Fat: 12 g
  • Carbohydrates: Net 4 g
  • Protein: 9 g

See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and Trim Healthy Mama Recipes.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

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Yellow Squash Snack Cake

Yellow Squash Snack Cake. Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.

Yellow Squash Snack Cake - Dairy-free, Sugar-free, Gluten-free, THM-S

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Yellow Squash Snack Cake - Tastes like a yummy pound cake. Dairy-free, Gluten-free, Sugar-free, Low-carb, THM-S

 

Yellow Squash Snack Cake - Tastes like a yummy pound cake. Dairy-free, Gluten-free, Sugar-free, Low-carb, THM-S

This simple to make snack cake makes me think a lot of a pound cake, but without all the sugar. The yellow squash makes this cake nice and moist and the combination of almond flour and the THM Baking Blend gives it the perfect texture. This cake is delicious even without icing. My favorite way to serve it is plain or with a berry sauce.

While summer squash is in season, I like to freeze it in 2 cup portions so that I can easily make baked goods throughout the year using squash. Most of the time we think of using zucchini in cakes, but yellow squash works just as well, especially if you’re wanting a lighter color of cake.

It’s simple to freeze summer squash.

  • Peel or leave peeling, the choice is yours. There are more nutrients in the peeling, but if you don’t want the extra yellow or green color you can peel them first.
  • Cut out seedy centers.
  • Shred. This is easiest done in a food processor. This food processor is the one that I use.
  • Freeze in 2-cup portions in freezer bags.
  • To use, thaw on counter or place in a bowl of water for a few hours thaw. Drain excess water off before using in recipe.

Trim Healthy Mamas this snack cake is an S.

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Yellow Squash Snack Cake

Yellow Squash Snack Cake - Dairy-free, Sugar-free, Gluten-free, THM-S

Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.

  • Author:
  • Yield: 9 servings
  • Category: Dessert

Ingredients

Instructions

  1. Preheat oven to 350°. Grease a 9″ or 8″ square baking pan with coconut oil spray.
  2. Use a mixer to whisk eggs in a large bowl. Add in almond flour, baking blend, sweetener, baking powder, and salt. Mix thoroughly.
  3. Add in squash and mix for 2 minutes until the squash is incorporated throughout the batter.
  4. Bake for 45 minutes. Test center with a cake tester or toothpick for doneness.
  5. Can be served alone, with berry sauce, or with icing of choice.

Notes

*Homemade Sweetener – 1 cup Non-GMO Erythritol + 1 teaspoon Now Better Stevia

You might also like my Sugar-Free Strawberry Sauce.

Sugar-free Strawberry Sauce - low-carb, THM-FP, gluten-free

Yellow Squash Snack Cake - Gluten-free, Dairy-free, THM-S

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Fajita Frittata with Squash

Fajita Frittata with Squash is a perfect summertime meal, full of flavor with spices and summer vegetables. Dairy-free, Low-carb, THM-S, Grain-free.

Fajita Frittata with Squash - Dairy-free, Low-carb, THM-S, Grain-free

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Fajita Frittata with Squash - Dairy-free, Low-carb, THM-S, Grain-free

 

Fajita Frittata with Squash - Dairy-free, Low-carb, THM-S, Grain-free

 

Fajita Frittata with Squash - Dairy-free, Low-carb, THM-S, Grain-free

This Fajita Frittata with Squash is a perfect summertime meal, full of flavor with spices and summer vegetables. With all the squash coming on fast in the garden and priced extra low at the grocery store right now, this is an economical and tasty dish to serve your family.

I added nutritional yeast in with the eggs to give it an extra yummy cheesy flavor, but it you don’t have any feel free to leave it out.

Serve this with your favorite sugar-free salsa.

Trim Healthy Mamas this is an S.

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Fajita Frittata with Squash

Fajita Frittata with Squash - Dairy-free, Low-carb, THM-S, Grain-free
  • Author:
  • Yield: 8 servings
  • Category: Dinner

Ingredients

  • 3 tablespoons coconut oil
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 1 medium yellow squash, quartered lengthwise and sliced, around 3 cups
  • 1 medium zucchini, quartered lengthwise and sliced, around 3 cups
  • 2 chicken breasts, sliced in thin strips
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Himalayan salt
  • Sprinkle of pepper
  • 8 eggs
  • 3 tablespoons nutritional yeast, optional

Instructions

  1. Heat coconut oil a large ovenproof skillet over medium heat.
  2. Add in onion, green pepper, squash, and chicken, stir occasionally and heat until chicken no longer pink and vegetables tender, around 10-15 minutes. Add in spices.
  3. In a large bowl, whisk eggs and nutritional yeast.
  4. Smooth vegetable mixture evenly in skillet and then pour egg mixture over vegetables.
  5. Cover with lid and cook for 10 minutes, no stirring.
  6. Uncover skillet and place under broiler for 3-5 minutes, until eggs are completely set and golden brown.
  7. Let stand 5-10 minutes before serving. Cut in wedges or squares.
  8. Serve with salsa.
Fajiata Frittata with Squash

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Mango Vanilla Frosty

Enjoy the taste of the tropics with this Mango Vanilla Frosty – It’s the perfect drink on hot summery day! Dairy-free, Sugar-free, Low-carb, THM E

Mango Vanilla Frosty - Dairy-free, Sugar-free

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Mango Vanilla Frosty - Dairy-free, Sugar-free

 

Mango Vanilla Frosty - Dairy-free, Sugar-free

Enjoy the taste of the tropics with this Mango Vanilla Frosty!  It’s the perfect drink to enjoy on a hot summer day!

If you aren’t used to using glucomannan, it is a healthy starch that is very low carb and adds a thickening, light creamy texture to the shake. I haven’t seen it in stores yet, but you can find it on Amazon. You can make the shake without it, but you’ll lose a little of the creamy effect and since we’re doing this dairy free we need all the creaminess we can get. I have read where xanthan gum could be used as a substitute, but I haven’t tried that personally.

The collagen is optional, using it will give you some good protein and it has so many health benefits. I use Custom Collagen I’m really happy with it and it has a good price!

This recipe can also be placed into popsicle molds for a super cold delicious treat!

Trim Healthy Mamas this frosty is an E. If you make this recipe into popsicles, it would make a popsicle an FP, since the whole recipe is just a tiny bit over the carb limit for FP. Yay!

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Mango Vanilla Frosty

Mango Vanilla Frosty - Dairy-free, Sugar-free
  • Author:
  • Yield: 1 quart
  • Category: Drinks

Ingredients

  • 1/2 cup frozen or fresh mango
  • 2/3 cup unsweetened almond milk
  • 1 tablespoon collagen (optional)
  • 1 teaspoon vanilla
  • 1/2 teaspoon Now Better Stevia or 4 “doonks” of THM Stevia Extract
  • 2 pinches Himalayan salt or mineral salt
  • 1/2 teaspoon glucomannan
  • 3 cups ice, around 1 tray

Instructions

  1. Place mango, almond milk, collagen, vanilla, stevia, and salt in blender. Blend until smooth.
  2. With the blender on low slowly add glucomannan, blend for 20-30 seconds.
  3. Stop blender and add in the ice. Then blend until completely smooth.
  4. Serve in a 1 quart jar or smaller jars to share.
  5. Can also be placed in popsicle molds and frozen. Let frozen popsicles sit at room temperature for about 5 minutes before eating. They will be a little creamier that way.
Mango Vanilla Frosty - Dairy-free, Sugar-free

 

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Lazy Grain-Free Chicken Nuggets

Lazy Grain-Free Chicken Nuggets with simple steps so you can take it a little easier in the kitchen while serving this family favorite! Dairy-Free, THM-S

Lazy Grain-Free Chicken Nuggets

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Lazy Grain-Free Chicken Nuggets

I don’t remember when chicken nuggets first came on the scene, but I think the first nuggets I had were at McDonalds years ago. I thought they were pretty wonderful, especially dipped in honey-mustard sauce.

Lazy Grain-Free Chicken Nuggets

Since going gluten-free and following Trim Healthy Mama, I need to make our chicken nuggets from scratch. I call these lazy chicken nuggets because there are days, probably more often than not, that I don’t want to have to do much to get supper on the table. So, instead of dipping the little chicken pieces in eggs and then picking each one out and then dredging them in the batter, I just pour the eggs on the chicken and then pour the breading over it all. Give it a stir and then get them to frying. The hardest part of this recipe is cutting the chicken breasts into pieces.

I use red palm oil in this recipe, because I think it adds a wonderful flavor and a lovely golden color to your food. If you don’t have any feel free to use coconut oil only.

Trim Healthy Mamas these Lazy Grain-Free Chicken Nuggets are an S.

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Lazy Grain-Free Chicken Nuggets

Lazy Grain-Free Chicken Nuggets
  • Author:
  • Yield: 5 servings
  • Category: Dinner

Ingredients

  • 3 chicken breasts
  • 2 whole eggs, or 2 egg yolks (only if you already have some separated), whisked with a fork
  • 1/2 cup flaxmeal
  • 1/2 cup coconut flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4-1/2 teaspoon mineral salt
  • 4 tablespoons red palm oil
  • 3 tablespoon coconut oil

Instructions

  1. Cut chicken breasts in 1 to 2 inch pieces.
  2. Begin heating skillet with red palm oil and coconut oil over medium heat.
  3. Place chicken breasts in pie pan or other shallow dish.
  4. Pour eggs over chicken and stir around with a fork, making sure that the egg covers the chicken pieces.
  5. In a small bowl mix flaxmeal, coconut flour, spices, and salt together. Spread over chicken. Stir chicken around to coat with the breading.
  6. Once the oil in the skillet is hot, carefully place chicken in skillet without crowding too much. If all the chicken doesn’t fit in the skillet you may need to fry a second batch, if so add a little more oil to the pan before frying the second batch. Or use 2 skillets at the same time.
  7. Turn after 4-5 minutes and continue frying on other side another 4-5 minutes or until golden brown.
Lazy Grain-Free Chicken Nuggets

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Gluten-Free Biscuits

Gluten-free biscuits that are light and fluffy! Super easy to make and a family favorite. Dairy-free, sugar-free, grain-free option. THM-S

Grain-Free Biscuits-19-1blog

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Gluten-Free Biscuits - Dairy-Free

 

Gluten-Free Biscuits - Dairy-Free

 

Gluten-free biscuits that are light and fluffy?

Yes, they are! Both of my daughters were so excited when they first taste tested these for me, because most of the biscuits that I’ve tried to make over the years have been more like a hockey pucks, but not these! These biscuits are light and fluffy, just like a good biscuit should be.

The trick is to use egg whites and to beat them to a nice froth before mixing with the flour.

I’ve made them with coconut oil that was melted and coconut oil  just softened and they worked great both ways. I found these were easier to make using the melted coconut oil, since all you have to do is stir.

Trim Healthy Mamas these biscuits are an S.

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Gluten-Free Biscuits

Light and fluffy gluten-free and dairy-free biscuits.

  • Author:
  • Yield: 5 biscuits

Ingredients

  • 1 cup + 2 tablespoon almond flour
  • 1 teaspoon aluminum-free baking powder or *grain-free baking powder
  • 1/2 teaspoon Himalayan salt or sea salt
  • 2 tablespoons coconut oil, melted or softened
  • 3 egg whites

Instructions

  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a medium bowl mix together the almond flour, baking powder, salt, and coconut oil. If the coconut oil isn’t completely melted just mix it in with a fork.
  3. In another bowl mix the egg whites with an electric blender until frothy and just starting to thicken up.
  4. Fold the egg whites into the flour mixture and combine.
  5. Divide batter into 5 portions and place on parchment lined baking sheet.
  6. Bake for 10-12 minutes.

Notes

*grain-free baking powder – 1 teaspoon baking soda + 2 teaspoons cream of tartar

Serving size- 1 biscuit  Calories: 203  Fat: 18 g  Net Carbs: 3 g  Protein: 8 g

 

Gluten-Free Biscuits

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Strawberry Banana Frosty

*This post contains affiliate links. See my disclosure policy here.*

Strawberry Banana Frosty - Dairy-free - Sugar-free

 

Strawberry Banana Frosty - Dairy-free - Sugar-free

 

Strawberry Banana Frosty - Dairy-free - Sugar-free

I remember when I was younger my mom and I stopping by my future husband’s home and visiting with him. We had just stopped at Dairy Queen and picked up a strawberry banana shake – my favorite. I remember us all standing by his front porch and talking while I was sipping on that shake and thinking he is so handsome. It’s funny how food can be so attached to a memory isn’t it?

Now days I keep away from dairy and sugar so I had to come up with a replacement. This shake brings me right back to that summery day years ago and it’s still so yummy. Plus, now I can serve it to that handsome man I married and feel good about giving him a good, healthy treat.

  • I add collagen in my drinks to get an extra boost of nutrition and protein. It’s optional, but I think you would like it. You can read about all the benefits of collagen at Dr. Axe’s site. I recommend Custom Collagen or THM Integral Collagen.
  • I also add glucomannan to my shake to help thicken it up a little and give it a bit of creaminess. Without having cow-dairy you have to work a little harder to get that lovely creamy effect and the glucomannan really helps with that. Be careful to add it slowly to your foods when you use it, as it can clump up if not. It’s a healthy, no-carb, starch and a little goes a long way. I recommend Now Glucomannan or THM Glucomannan

Trim Healthy Mamas this Strawberry Banana Frosty is an E.

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Strawberry Banana Frosty

Strawberry Banana Frosty - Dairy-free - Sugar-free

Delicious, dairy-free and sugar-free shake with the perfect combination of strawberries and bananas.

  • Author:
  • Yield: 1 quart
  • Category: Drinks

Ingredients

Instructions

  1. Put almond milk, strawberries, bananas, collagen, stevia, salt, and vanilla in blender and blend until well combined.
  2. With blender on low, slowly add in glucomannan. Let it continue blending for 30 more seconds.
  3. Turn off blender and add in ice cubes. Blend until smooth.
  4. Pour into a quart jar for one serving or smaller jars to share.

Strawberry Banana Frosty photography

I wanted to add this photo to my post to give you a little peak at what happens when I am doing a photoshoot for my recipes. My youngest daughter, Emily Rose, is an excellent photographer and has been teaching me the ins and outs of phototgraphy. Often times when I get my food all set up for a shoot, she’ll go grab her camera and have some fun shooting, too. I found this photo on her camera capturing me “trying” to get the right shot. When you see an excellent photo on my blog, just know that it’s probably her work.

Strawberry Banana Frosty - dairy-free - sugar-free - low-carb

Almond Butter Cookies – Gluten-Free

Super easy to make Almond Butter Cookies – Gluten Free, Sugar Free. Yummy, quick treat.

Trim Healthy Mama – S

Almond Butter Cookies - Gluten Free, Sugar Free - MamaShire.com

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Almond Butter Cookies - Gluten Free, Sugar Free - MamaShire.com

 

Almond Butter Cookies - Gluten Free, Sugar Free - MamaShire.com

Everyone in my family loves cookies, so having some quick and easy cookie recipes on hand that are on plan with Trim Healthy Mama is exactly what this mama needs. These grain-free almond butter cookies are easy to make and taste so good.

There is a recipe for peanut butter cookies like this that has been around for years, so a quick easy swap to almond butter and a THM on-plan sweetener makes these peanut free and sugar free. If peanuts are not a problem for anyone in your family go ahead and use unsweetened peanut butter in place of the almond butter.

My favorite almond butter is from Costco. It has no other ingredients except roasted almonds. We don’t live very close to a Costco, so when we do go we usually stock up on favorites like this. We also like this almond butter on our toasted gluten-free bread.

Trim Healthy Mamas this recipe is an S.

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Almond Butter Cookies – Gluten Free, Sugar Free

Almond Butter Cookies - Gluten Free, Sugar Free - MamaShire.com
  • Author:
  • Category: Dessert

Ingredients

Instructions

  1. Preheat oven to 350°. Line a large cookie sheet with parchment paper.
  2. Mix ingredients in a medium-sized bowl. Scoop out with a spoon or a cookie scoop and place 2 inches apart on cookie sheet. Flatten cookies with a fork.
  3. Bake for 12-15 minutes.

Notes

If you prefer, you can replace the erythritol and stevia with 2/3 cup of xylitol.

Almond Butter Cookies - Gluten-free, Dairy-free, Sugar-free

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Pumpkin Pie (Gluten, Dairy, and Sugar-Free)

Delicious sugar-free Pumpkin Pie perfect for holidays or whenever you like! This pumpkin pie is dairy-free, too! THM-S, Gluten-free, low-carb.

Pumpkin Pie - Gluten-Free, Dairy-Free, THM, and Sugar-Free. Delicious low-carb pumpkin pie for Thanksgiving. On plan with Trim Healthy Mama. #pumpkinpie #dairyfreepumpkinpie #thm #trimhealthymama -

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  I appreciate it so much! See my disclosure policy here.)

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire

Pumpkin pie has always been one of my favorite pies, especially cold right out of the fridge. After we changed our diet I could no longer rely on my favorite recipe on the back of the Libby’s Pumpkin can. So, I have been on a quest to make a good pumpkin pie that is gluten, dairy, and sugar-free. I think this recipe finally hits the spot.

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire

Pumpkin pie has always been one of my favorite pies, especially cold right out of the fridge. After we changed our diet I could no longer rely on my favorite recipe on the back of the Libby’s Pumpkin can. So, I have been on a quest to make a good pumpkin pie that is gluten, dairy, and sugar-free. I think this recipe finally hits the spot.

Some tips for making this pie:

  • Libby’s brand of pure pumpkin is my favorite. It has the best color and consistency.
  • Cashew milk has a nice creamy texture and doesn’t compete with the pumpkin flavor like coconut milk can.
  • I used 1/2 cup of my homemade sweetener in this recipe and it is mildly sweet. If you like a really sweet pie you can add a bit more sweetener to it, try 1/8 cup to 1/4 cup more. Again you don’t want the sweetener to dominate the pumpkin flavor.
  • I recommend using a pie crust from the Trim Healthy Mama Cookbook or this pie crust from Elana’s Pantry.

Trim Healthy Mamas, this pie is an S. Make sure to use a pie crust that is also an S.

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Pumpkin Pie (Gluten, Dairy, and Sugar-Free)

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire
  • Author:
  • Yield: 12 servings
  • Category: Dessert

Ingredients

  • 1 15 oz. can pure pumpkin
  • 1 cup cashew milk*
  • 1/2 cup homemade sweetener**
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon sea salt

1 gluten-free pie crust

Instructions

  1. Preheat oven to 425°. Prepare pie crust.
  2. In a large bowl mix all pie filling ingredients together.
  3. Pour into prepared pie crust.
  4. Bake at 425° for 15 minutes. Then reduce oven temperature to 350° and bake for 45-50 minutes or until a knife inserted near the center of pie comes out clean.
  5. Cool on rack for a couple of hours before serving.
  6. Refrigerate leftovers.

Notes

*You can also use almond milk or coconut milk. I think the cashew milk gives it the creamiest texture and doesn’t overpower the pumpkin taste.
**homemade sweetener – 1 cup erythritol + 1 teaspoon stevia mixed together.

Pumpkin Pie - Sugar-free, Gluten-free, Dairy-free, Low-Carb, THM-S

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