Now I have to apologise firstly and say that I'm sorry I used pumpkin as the main ingredient for this week's Box Fresh recipe. I had a bit of crazy busy weekend and somehow decided I wanted to try Sarah Wilson's recipe from her I Quit Sugar Cookbook for this amazing sugar free pumpkin pie...but sort of forgot that the pumpkin puree I had made was actually from the previous week's box. So you might not actually have any pumpkin this week! Or maybe you did what I did and had used it yet?
I'm not sorry that I made this pie though. Because it seriously tastes far too good for how healthy it is. Having a stash of pumpkin puree in the freezer is always a good thing I think anyway; great for soups and well, pumpkin pie.
So next time you get some pumpkin - don't go the usual route of serving it with meat and two other veg. Treat yourself with this incredibly delicious, yet sugar, dairy and gluten free pumpkin pie.
Of course I can never just make a recipe exactly to the original...it's a
Sarah really is one clever chick when it comes to sugar free recipes. They are delicious AND easy to make which I think is important. I often don't bother making something when it just looks too complicated! If you want more of her yummy sugar free recipes, then I definitely recommend her IQS Cookbook - I use it all the time.
The pumpkin puree is super simple. Peel and dice the pumpkin up and then just roast in coconut oil OR boil it until soft. Allow to cool and whiz through your food processor until smooth. As I mentioned before, it is a handy freezer food. You can also just bake up mini pumpkin puddings in ramekins if you have left overs as Sarah suggests.
So I hope you have some pumpkin on hand, and if not you will just have to save this one for when you do (sorry again)!
This recipe is brought to you by Box Fresh!