Pumpkin Pie Recipe

pumpkinpie
Prep: 20 minutesCook: 50 minutesReady in: 1 hour 10 minutes
Recipe by: Ariel Blake-Richards

Who doesn’t enjoy a piece of classic pumpkin pie with a cup of tea on a crisp afternoon or after a celebratory meal with friends and family? We can sometimes feel a bit of guilt about it. We know the rich filling is filled with cream and sugar that may leave us feeling sluggish for days- so the angel and devil end up having a little scrap between dinner courses. Well, now they (and you) can happily all be on the same side. While keeping the same rich texture and flavour, this variation on a classic has a grain free crust and a dairy and refined sugar free filling. Depending mainly on the sweetness of roasted pumpkin with a hint of honey, this luscious and nutritious pie will be a favourite, and leave everyone asking for your secret, guilt free recipe.

INGREDIENTS (QUANTITY)


2 cups Almond flour
1/4 Tsp Sea Salt
2 Tbsp. Coconut Oil
1 Large Egg
1 1/2 cup Roasted Pumpkin Puree
3 Large Eggs
1/2 cup Full Fat Coconut Milk
1/2 cup Honey or Maple Syrup
1 Tbsp. Ground Cinnamon
Dash of Cloves
? Tsp Sea Salt

INSTRUCTIONS

Crust

  1. Preheat oven to 350°C
  2. Mix the almond flour and sea salt in a large bowl
  3. Add the coconut oil and cream together until flaky dough is forming.
  4. Stir in egg and roll dough into a ball.
  5. On a piece of parchment paper, roll out the crust, sprinkling with almond flour to keep rolling pin from sticking to dough.
  6. Once a circle has been rolled out, flip into the pie plate. Trim the edges and use extra dough to fill any cracks or spaces that may have opened.
  7. Bake for 10 minutes, remove from oven, allow to cool.

Filling

  1. Combine pumpkin puree and eggs in a large bowl and combine well
  2. Mix in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into ready pie crust
  4. Bake at 350° for 40 minutes or until middle is set and crust is golden
  5. Allow to cool then refrigerate for 2 hours to set up

You can find more healthy recipes by Ariel Richards on her page

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