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‘Perfectly Healthy’ Pumpkin Pie – A Sugar-Free Holiday Recipe

During the holidays especially, it’s the perfect time to practice the Body Ecology Principle of Balance. You can indulge in some of your favorite desserts — including pumpkin pie — when you make a healthy alternative that’s free from the gluten and refined sugar known to burden the gut. We’ve found that after a few weeks or months on the Body Ecology Diet that your taste buds soon begin to adjust to this healthier way of life: You may not like the taste of the overly-sweetened, sugary desserts you use to crave around the holidays anymore!

You can keep your body and your gut balanced throughout the holidays by following Donna’s simple rule.

You can keep your body and your gut balanced throughout the holidays by following Donna’s simple rule. Enjoy your healthy holiday treats and continue to eat your veggiespreferably fermented, and plenty of them. “You want to continue to enjoy many, many vegetables, following the 80/20 Rule, lots and lots of vegetables. There's no better food than vegetables,” Donna says.

You might surprise yourself this year by staying in balance, enjoying healthy holiday foods at each meal, and making it your healthiest holiday season yet.

Sugar-Free Pumpkin Pie Recipe

Donna's sugar-free pumpkin pie Donna's sugar-free pumpkin pie

If you don’t want to wake up with a holiday food “hangover” this year, cultured vegetables, made with our Veggie Culture Starter, are the answer. Eating up to 80 percent fermented vegetables (or other land or ocean vegetables) at each meal keeps your gut happy and keeps holiday eating on track.

What's really special about this sugar-free pumpkin pie recipe is its great-tasting sugar substitute. Donna made this recipe using a brand-new Lakanto syrup, which is excellent for baking. Not only does Lakanto Maple Syrup look, smell, and taste like real maple syrup, with fewer calories and a lower glycemic index, but it's completely sugar-free, dairy-free, gluten-free, and vegan. It's a sugar substitute, probiotic, prebiotic, and monk fruit sweetener all-in-one. We think you'll notice the clean and delicious taste with your first bite.

Ingredients:

Instructions:

  1. Preheat oven to 425°F.
  2. Place the frozen pie crust on a baking sheet. Cover pie crust with parchment paper to prevent over-browning the edge of the crust and fill the center of the pie crust with pennies or beans to weigh the parchment paper down.
  3. Bake 12 to 15 minutes. Remove pie crust and set it aside.
  4. Blend all other ingredients in blender or food processor.
  5. Reset the oven to 375°F.
  6. Pour blended ingredients into the partially baked pie crust.
  7. Bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.

***We use the Wholly Gluten Free Pie Crust. Baking instructions inside the lid.

Donna's sugar-free pumpkin pie Donna's sugar-free pumpkin pie 

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  • Lisa Love

    I am shocked that Donna Gates recommends this crust from Wholly. The ingredients has evaporated cane sugar! Here they are... Brown Rice Flour, Water, Non‐Hydrogenated Palm Fruit Shortening, Organic Evaporated Cane Juice, Tapioca Starch, Potato Starch, Sea Salt, Aluminum Free Baking Powder, Xanthan Gum..I'm upset by this, as I trust Donna and follow everything she says. But to then put out a recipe with a crust that has cane sugar makes me question everything! To use the sugar free sweeter in the pie filling doesnt really matter when there is sugar in the crust!

  • Truth59

    It would be just as yummy without a crust -- like a pumpkin pudding.

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