December 11, 2017
I’m a huge fan of pumpkin pie and when I gave up refined sugar I wanted to find an alternative that I wouldn’t feel guilty eating.
Here is my recipe for pumpkin pie the way it should be:
Pumpkin Pie The Way It Should Be
Ingredients
Crust
- 1 cup almond flour (substitute: 1 cup of almonds or pecans finely ground in a blender until flour like).
- 3 tablespoons coconut oil plus some to grease the pie pan.
- 1 egg.
- ¼ – ½ teaspoon Cinnamon powder to taste.
Instructions
- Preheat oven to 325 degrees.
- Grease the pan with the coconut oil.
- Mix ingredients by hand.
- Press crust into the bottom and sides of the pie pan.
- Bake until barely brown (approx. 8-10 mins).
- Remove crust and let stand while preparing the pie filling.
Ingredients
Pie Filling
- 1- 15oz can of 100% pure pumpkin nothing added.
- 1/4 cup honey.
- 3 eggs.
- 1 Tablespoon pumpkin pie spice mix (preferably organic so it doesn’t have added sugar)- substitute with 2 teaspoons cinnamon and 1/4 tsp each of cloves, ginger and nutmeg.
- 1 teaspoon vanilla.
Instructions
- Combine the pie filling ingredients and mix using an immersion blender. You can also use a regular blender or food processor if you don’t have an immersion blender. The texture needs to be smooth and spreadable.
- Pour/spread the filling over the crust.
- Bake at 325 for about an hour or until the centre is no longer jiggly.
Now you’re probably asking yourself “where’s the whipped cream?” Well I have just the solution for you. Try this pumpkin pie recipe with my Non-Dairy & Vegan Coconut Milk Whipped Cream you won’t regret it.
If you’re a fan of my pumpkin pie recipe why not check out my Pecan Pie Without One Main Ingredient – Guilt recipe.
