Made this in the glass pie plate as directed and also in large muffin tins. Delicious!
Ingredients
Ingredients
- 4 large eggs from pastured chickens
- 1 15 oz. can pumpkin
- 1/2 cup of full fat coconut milk or heavy cream
- 1/2 tsp salt
- 3/4 tsp. NuNatural brand no-carb stevia powder
- 2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 3/8 teaspoon cloves
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Butter a pie pan or casserole dish.
- In a large bowl beat the eggs. Beat in the pumpkin and coconut milk or cream. Add the salt, stevia, spices and vanilla, mixing thoroughly. If you’d like to be certain you can taste and add more sweetener. (Raw eggs from pastured hens won’t hurt you.)
- Pour into buttered pie pan or casserole dish. Place on the middle rack of the oven and bake for 30-40 minutes, or until the center is just slightly jiggly. It will continue to set while it cools.
- Place on a cooling rack and then refrigerate until chilled. Serve topped with nuts/seeds and whipped cream, coconut cream or yogurt cheese.
