Thursday, June 11, 2009

Pumpkin Meringue Custard Pie

Pumpkin Custard

1 1/2 c coconut milk
1 can pumpkin
4 eggs
a squirt of agave and a dropperful of vanilla cream stevia
1 tbs pumpkin pie spice
a dose of cinnamon
and a dash sea salt

Beat. Pour into cake or pie pan and bake for 50 minutes at 350.

3 egg whites
1/2 tspp vanilla
1 Tbs arrowroot powder
1 dropperful vanilla cream stevia and a squirt of agave

Beat egg whites, vanilla, and agave. Gradully add arrowroot until stiff peaks form.
Spread on custard and bake for the remaining time.

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