Body Ecology Stage 2 Pumpkin Pie (or Pudding): A Sugar-Free Holiday Recipe
For most of us, the holidays mean mass amounts of sugar in one form or another. But sugar overload will block hormone receptors, trigger obesity and diabetes, and cause premature aging in the body.
If you don’t want to wake up with a holiday food “hangover” this year, probiotics, like our tasty CocoBiotic drink, are the answer. Sipping on a probiotic drink at each meal may help to curb sugar cravings and keep holiday eating on track.
If you have a sweet craving over the holidays, there’s a simple solution: Practice the Body Ecology Principle of Balance. When and if you do indulge, eat fermented foods to eliminate the desire for a sweet taste and to help eat up any sugar you may be eating. Healthy treats can be enjoyed when you move on to Stage 2 of The Body Ecology Diet. At that time, 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.
Stage 2 is followed once your inner ecosystem has healed. During this time, you may still be healing in other areas of your body, like your liver, and will want to continue a step-by-step process. In general, people are able to start adding new foods to their diet at around three months. However, everyone is different, so your body is your best guide for when you are ready to move to Stage 2. 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 anyway!
So, enjoy your healthy Stage 2 holiday treats and continue to eat your veggies — preferably fermented, and plenty of them. 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
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.
- 1 9-inch frozen gluten-free pie crust***
- 1 can of pumpkin
- 3 organic eggs
- 1 tsp. of fine grind Celtic sea salt
- 5 tsp. pumpkin pie spice
- 2 tbsp. Lakanto Syrup (or more)
- 1 5.4 oz. can of Native Forest Organic Premium Coconut Cream, Unsweetened
- Preheat oven to 425°F.
- 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.
- Bake 12 to 15 minutes. Remove pie crust and set it aside.
- Blend all other ingredients in blender or food processor.
- Reset the oven to 375°F.
- Pour blended ingredients into the partially baked pie crust.
- Bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
***If you are not on Stage 2 of The Body Ecology Diet, we recommend eliminating the crust completely and enjoying this recipe as a sugar-free pumpkin pudding.