Pumpkin Pie

Crust
1.25 bags of trader joe's GF ginger snaps, crushed
3/4 stick of butter

Melt the butter and mix until crumbs are all coated with butter. Pour into pie place and distribute evenly to make the crust.

Pie
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground giner
1/4 tsp ground cloves

Preheat oven to 425 F.
Beat eggs in large bowl. Add pumpkin, sugar, and spices, mix well. Gradually stir in evaporated milk.
Pour into crumb crust and bake at 425 for 15 minutes.
Turn down oven to 350 F and bake for 40-50 minutes more, until knife inserted near the center comes out clean.
Cool for 2 hours then refrigerate or serve.

390 grams of carbs total, or about 50 grams per slice.

Cornbread

makes 9 servings

1/2 cup butter
90g (1/2 cup) white sugar
2 eggs
1 cup buttermilk
130 g (1 cup) cornmeal
75 g (1/2 cup) brown rice flour
135 g (1/2 cup) tapioca starch
1/2 tsp baking soda
1/2 tsp salt
2 tsp xanthan gum

preheat oven to 375.

melt butter, mix with sugar, then add eggs and buttermilk. Mix well.

Add dry ingredients, mix until just combined.

Pour into greased 8x8 pan, bake for 30 minutes. Can also be made in a 13x9 pan, bake for about 20 min.

90	g sugar	90	g carbs
75	g rice flour	56.25	g carbs
135	g tapioca starch	112.5	g carbs
130	g cornmeal	30.33333	g carbs
		289	g carbs

                                                     32 g carbs/serving