Pumpkin Pie

Contributed by Amy Mair

Crust:

1 1/4 cups oat flour( Bob's Red Mill brand)
1/4 tsp salt
2 TBSP extra virgin olive oil
5 TBSP water

Mix all ingredients together, press into 9 inch pie pan.

Filling:

2 xtra large eggs or 4 egg whites
15 oz pumpkin(I used acorn squash, cause i couldn't find any pumpkin) Just boil it till soft and stick in blender then measure out your 15oz.
8 drops of Stevia(sweet Leaf Liquid stevia) (could use more for sure once i tasted it...I was improvising because it called for 1/2 cup brown rice syrup and i didn't have that.
1/2 tsp salt
1 3/4 tsp cinnamon
Generous 3/4 tsp Ginger
scant 1/2 tsp cloves
1/4 cup unsweetened apple juice concentrate.
the recipe actually called for 1/4 cup +2 tbsp water BUt I didn't add this either...it just didn't seem like it needed it.

Mix well and pour. Bake at 350 for 42 minutes.

So I got these recipes from The "I can't believe this has no sugar" cookbook by Deborah E. Buhr
My husband made a Banana whip for it:
fresh banana and milk and a packet of stevia that he whipped with a hand mixer.
Ice cream:
we put in our Cuisinart: frozen bananas and 1/4 cup milk and 1tsp vanilla

Ok so I haven't made the apple blueberry one but I imagine the crust the same and then for the filling fresh apples, blueberries and 0% fage with cinnamon and vanilla mixed in.(maybe I'll try that one next month.)

Definitely could have been sweeter but it tasted fine. Maybe that brown rice syrup would have made a difference!