Page 29 Health Begins in the Kitchen: DIRECTIONS:


W Crustless Pumpkin Pie


We love to grow pumpkins. In fact, this year we grew over three


dozen of them. Some were for the neighborhood kids to carve on Halloween, and some were for storing to make soup and baked goods this winter. Since Doug and I now avoid gluten and dairy, we came up with a delicious coconut milk- based pumpkin pie recipe that skips the crust without skip- ping the fl avor. And instead of sugar, this pie is sweetened by


(Gluten and Dairy Free) Recipe by Dr. Joanne Mumola Williams ~ www.FoodsForLongLife.com or to taste


Medjool dates and a touch of stevia. All in all, one delicous slice of this pie is only 135 cal- ories, less than half of a tradi- tional pumpkin pie!


INGREDIENTS: Non-dairy margarine to grease the pan


4 medjool dates* 1 (13.5 oz) can light coconut milk


1 (15 oz) can cooked pumpkin or 2 cups drained and mashed freshly cooked pumpkin ¼ teaspoon of stevia powder,


4 pasture raised, organic eggs 1 tablespoon vanilla 1/3 cup gluten-free fl our** ½ teaspoon salt 1 tablespoon pumpkin pie spice


* Dates can be replaced with ½ cup sugar, but dates are health- ier and contain dietary fi ber and other nutrients.


** If you are not sensitive to gluten, you can substitute all-purpose fl our


Preheat the oven to 375 de- grees F. Grease a 10-inch pie pan and set aside. Pit the dates and coarsely chop. Pour the coconut milk in a small bowl with the chopped dates and let soak until they soften. If the dates are soft and fresh, this won’t take long. If they are hard, it may take several hours. Place the coconut milk and soaked dates in a blender and blend until well incorporated. Add the remaining ingredi- ents and process until smooth, about 20 seconds. Pour into the prepared pan. Gently tap the pan on the counter to re- move any air bubbles.Bake in the preheated oven for 45 to 50 minutes or until the pie barely jiggles in the middle, is set all the way through, and is brown around the edges. Remove from the oven (test with a toothpick which should come out clean), and place on a wire rack until cooled completely. Place in the refrigerator to chill before serving. Serve as is or with a tiny scoop of non-dairy vanilla ice cream.


Nutrition:


Per serving: 135 calories, 6 g fat, 3 g saturated fat, 4 g protein, 18 g carbohydrates, 2 g dietary fi ber, and 183 mg sodium.


YIELD: EIGHT SERVINGS


The store keeps calling me to come back and buy more bedroom furniture, but all I really wanted was one night stand.


You know prices are rising when you buy a winter jacket and even down is up.


Eager for some bargains, she was itching to get to the fl ea market.


There was a big paddle sale at the boat store. It was quite an oar deal.


The use of drones to deliver magazines will certainly raise some issues.


Women who wear $200.00 perfume obviously are known to have no common scents.


Sign on a broken perfume bottle, “Out of odor”.


There were a bunch of pil- lows at the store. I took one and my friend took the rest.


The Punitentiary #1


Always wear a smile because you never know who is watching. ~ Gracie Gold


UPBEAT TIMES, INC. • December 2018 • 29


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