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Pumpkin Pie

Adapted from

1 tablespoon unflavored Knox Gelatin
16 oz pure pumpkin puree
3 eggs, separated
1/2 cup unsweetened almond milk (we used Almond Breeze)
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
Liquid stevia extract


In a saucepan combine gelatin, a few drops of stevia based on your taste, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk. Mix thoroughly.
Cook over medium heat, stirring constantly until it boils.
Remove from heat, and chill until set (once the pan is cool enough, you will want to put the filling in the fridge to cool, but be sure to monitor it).
Beat egg whites until stiff and add in a few drops of liquid stevia to sweeten a bit.
Once pumpkin has cooled and set in the fridge, remove from fridge and fold pumpkin into the whipped egg whites. (“folding” is a stirring technique that adds air into the batter, check out this quick video)
Pour filling into pie crust.
Cover pie with saran wrap and cool in the fridge until set.

Posted by Katie Reed at 5:05 PM
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