Healthy Pumpkin Pie
This healthy Pumpkin Pie is just as delicious as any traditional recipe! A delicious grain free pie crust filled with creamy pumpkin and baked to perfection! Great with coconut whipped cream - dairy free, gluten free, grain free, refined sugar free & family approved!
INGREDIENTS:
pie crust:
1 cup almond flour
2 tbsp coconut flour
2/3 cup arrowroot flour
1/2 cup grassfed butter, or vegan
1 tbsp or coconut sugar
1/2 tsp sea salt
1 egg
pimpkin filling:
15 oz can/ almost 2 cups pure pumpkin puree
2/3 cup full fat coconut milk, blended
6 -8 tbsp pure maple syrup
2 tsp vanilla extract
1 tbsp pumpkin pie spice
1 tsp cinnamon
Pinch salt
2 large eggs room temp
1 egg yolk room temp
DIRECTIONS:
Preheat your oven to 375 degrees F. In the food processor, pulse all crust ingredients except the egg to create thick crumbs, then pulse/process in the egg until a dough forms.
Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator at least 20 minutes before pressing into your pie dish.
2 options: Roll out the dough into a circle between two sheets of parchment. Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough will break easily, BUT it also repairs easily and can withstand a lot of manipulation! If you don't wish to roll out the dough you can press evenly into 9 inch pie dish using your hands. I had to do a bit of both!
Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking.
Bake pie crust in 9” pie dish in the 375 degree oven for 10 minutes until bottom is set, remove from oven and allow to cool for 5 minutes before pouring in filling.
Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
Pour filling into partially baked crust, spreading it all around to seal edges. Bake for 55-65 minutes or until centre is nearly set (still a bit jiggly) and crust is deep golden brown.
Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, serve with coconut whip and devour!
