Pumpkins are considered a superfood by many because they are high in fiber and rich in the phytonutrient beta-carotene.
Beta-carotene, an anti-oxidant, is the pigment responsible for the orange color and is converted to Vitamin A in the body. Vitamin A is an essential vitamin in the body which is responsible for healthy skin and mucus membranes and good eye health. It also supports a healthy immune system and lowers the risk of cancer and heart disease.
This low-carb pumpkin pie recipe is dairy-free, gluten-free and dare I say…healthy?
What about whipped cream? Well, I’m glad you asked. Low-carb, dairy-free whipped cream is pretty easy to make by mixing chilled heavy organic whipped cream and monkfruit powdered sugar. I don’t often have these ingredients on hand so I’m glad that I was able to find some dairy-free coconut whipped cream at Trader Joe’s so that’s what I used to top off this delicious dessert.
