Pumpkin Pie (Candida Friendly)

3/4 Cup 100% Pure Maple Syrup
1/2 Teaspoon Salt
1/4 Teaspoon Fresh Ground Ginger
1/4 Teaspoon Fresh Ground Cloves *OR; 1 Teaspoon Fresh Ground Pumpkin Spice
1 Large Whole Egg
1 Egg White
1 Can 15oz of 100% Pure Pumpkin (Libby)
1 Cup 12oz of Unsweetened Soy Milk
1 Small container of Cream Cheese

Whisk Syrup, Salt, and spices in a bowl. Add egg and egg white and continue to whisk. Whisk together the cream cheese and the soy milk until smooth (a little of each at a time. (It may be a little lumpy) Add the pumpkin and stir until smooth. De sure not to over stir/if a little lumpy it will be okay.

Pour into a 9" baking dish pre sprayed with a little non stick olive oil and paper towel to lightly prepare the dish.

Bake at 350 degrees for 40 to 50 minutes or until sharp knife or fork comes clean when inserted in center.

Let cool...pumpkin spice may be substituted for fresh ginger and cloves.

Add whip cream to the top of the pie. (IF YOU ARE ON THE CANDIDA DIET DON"T USE THE WHIP CREAM.


Preheat oven to 350 degrees.