Sugar Free, Gluten Free and Delicious Apple and Pumpkin Pies



I often cook the big holiday meals for my family and love doing it, but when my mom offered to do Thanksgiving at her place this year I was ecstatic to give up the lead. Not having to make 10 different dishes made the holiday so relaxing for me. However, its Thanksgiving and I couldn't not cook something. This year I provided appetizers - gluten free organic crackers, amazing cashew cheese, guacamole and peppers and olives, as well as a Harvest Caesar Salad and dessert. I decided to make two pies pumpkin and apple. Both are gluten free as I as well as my daughter are sensitive to gluten but they are also both sugar free. My mother is a diabetic and never gets to enjoy dessert so I decided to try stevia instead of sugar.


Stevia is an all natural zero calorie sweetener. It is derived from plants and is 30 times sweeter then sugar (I only used 3 small packages in each pie). Stevia can have a bit of an after taste especially when too much is used. I have tried it in my coffee before but i did not at all like it. I was absolutely shocked how great it tasted in the pies. There was no weird after taste it just tasted like sugar was added.












Sugar Free and Gluten Free - Pumpkin Pie and Apple Pie



Ingredients

Pie Crusts

(Makes 2)

  • 2 cups of all purpose gluten free baking flour

  • 1 packet of stevia

  • 1/2 tsp salt

  • 5 tbsp cold water

  • 3/4 cup grass fed butter cold and cubed


Apple Filling

  • 8 apples peeled, cored and sliced (i used honey crisps as that is what we had)

  • 1/4 cup grass fed butter

  • 3 packets stevia

  • 1 tsp ground cinnamon


Pumpkin Filling

  • 2 cups cooked pumpkin (or 1 can)

  • 3/4 cup almond milk

  • 3 large eggs

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp nutmeg

  • 1/4 tsp cloves

  • 1/2 tsp salt


Directions


Pie Crust

  • add all ingredients into a bowl and begin breaking up butter until combines into a ball - this can also be done in a food processor

  • separate in 2 balls, cover and refrigerate for 30 minutes

  • roll out between 2 pieces of parchment paper to avoid sticking

Apple Pie

  • Add apples, butter, stevia and cinnamon to a pan and cook until combined and apples begin to get soft

  • add apple filling to tin lined with pie crust

  • bake on 425 for 30 minutes

  • (optional: pie can be topped or left open, if topping egg was outside of pie so it turns golden when cooked)

Pumpkin Pie

  • combine all ingredients into a bowl and mix well until combined and smooth

  • add to pie tin lined with pie crust

  • bake on 425 for 30 minutes until middle of the pie sets


Note: both pies can be kept in the fridge for up to 3 days and can be warmed in to oven at 425



©2018 Whole Health Kitchen by Jessica McQuoid RHN