Pumpkin Pie [GF/DF]

A better-for-you classic with a nourishing almond-flour crust. [Macros per serving-- 9 servings]

15 min Prep

25 min Cook

9g proteins

20g carbs

20g fats

~288 Kcal

Ingredients

🥧Almond Flour Pie Crust:
270g (2 1/2 cups) Almond flour
54g (1/4 cup) Coconut Sugar
57g (4 tbsp) Coconut Oil
1 large Egg
1/4 tsp Salt
🥧Pie Filling:
425g Pumpkin purée
3 Eggs
78g Pure maple syrup
39g Coconut sugar
60g Unsweetened almond milk
Vanilla extract, cinnamon, nutmeg, ground ginger, allspice, salt -- dash of each or desired amt for flavor

Almond Flour Crust (almond flour)

Gluten-Free Crust (gluten free flour)

Coconut Oil

Ghee Butter, Real Butter

Preheat oven to 350. Lightly grease a 9 inch pie plate with nonstick cooking spray.
Combine almond flour, sugar, and salt in a bowl. Add melted coconut oil and lightly beat the egg. Stir until all ingredients make dough like consistency.
Transfer the dough to pie plate. Press down and spread evenly with your fingers on the bottom and up the sides. Then take small measuring cup and press down firmly on the bottom, smoothing evenly.
Use fingers to stick dough to the edges. Prick the bottom of the crust a few times to prevent the crust from bubbling up while baking.
Bake crust alone for 9-12 minutes before filling.
Preheat oven to 350 degrees.
Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar, almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth.
Pour mixture into pie pan.
Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool.
Top with whipped cream or ice cream. Store pie in fridge. Serves 9.