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Cooking and baking truly brings me joy!
This pumpkin pie turned out so SMOOTH, and don’t even get me started on that TEXTURE!
This one is perfect for your thanksgiving festivities!
The gingerbread crust is made with a combination of almond flour, coconut flour, coconut sugar, and autumn spices to get you in the perfect mood for FALL!
The filling is a lovely mixture of pumpkin puree, maple syrup, almond milk, and of course those autumn spices too!
Full recipe below!
INGREDIENTS:
INGREDIENTS:
For the pumpkin pie filling:
1 cup pumpkin puree
1 large egg
1 egg yolk
¼ cup pure maple syrup
2 tablespoons unsweetened almond milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon allspice
For the gingerbread cookie crust:
1/4 cup melted and cooled coconut oil
1/4 cup coconut sugar
2 tablespoons blackstrap molasses
1 egg, at room temperature
1 teaspoon vanilla extract
1 cup packed fine blanched almond flour
1/3 cup coconut flour (do not pack)
1/2 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
For topping:
Whipped cream or whipped coconut cream
INSTRUCTIONS:
INSTRUCTIONS:
First make your pumpkin pie filling: in a large bowl, whisk together the pumpkin puree, egg, egg yolk, pure maple syrup, unsweetened almond milk, vanilla extract, cinnamon, nutmeg, ginger, and allspice until smooth and well combined. Set aside.
Preheat oven to 350 degrees F. Grease a pie dish, and set aside.
In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract.
Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Allow dough to sit for a few minutes to thicken up.
Next, use your hands to roll dough into a large ball. Then, roll out your dough evenly with a rolling pin. Place dough evenly into the pie dish. Bake for 5 minutes.
Once done baking, you’ll notice that the cookie crust may have puffed up a bit and that’s okay. Simply take a teaspoon and gently press it down on the bottom and sides while it’s still warm.
Next add the pumpkin pie filling to your pie crust. To smooth the filling, barely shaking the pan back and forth to settle the filling.
Bake for 25-30 minutes or until filling no longer jiggles. Allow to cool completely in before removing them from the pan. Serve immediately or cover and place in the fridge until ready to serve.
Once ready to serve, top each pumpkin pie with a little whipped cream or coconut whipped cream, then sprinkle with just a tiny bit of cinnamon. Enjoy!
You will FALL in LOVE with this pie once you get a taste of it.
Health Benefits of Pumpkins!
Rich source of vitamin A and potassium
May prevent kidney stones
Reduces risk of heart disease due to hypotensive, anti-inflammatory, and blood-coagulatory effects
Low glycemic index
Pumpkin seeds are low in fat and high in protein. They also contain a variety vitamins and minerals
Recipe inspired and adapted by Ambitious Kitchen!
As always, if you gave this recipe a try, leave a star rating and a comment below! I always enjoy your feedback!
NUTRITION
NUTRITION
Serving Size: 1/8 pie
Calories: 284
Saturated fat: 2g
Sodium: 197mg
Sugar: 17.7g
Fat: 17g
Carbohydrates: 25g
Fiber: 5g
Protein: 7g
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