Healthy Pumpkin Pie
A deliciously healthy treat using coconut milk, pumpkin puree, almond flour and pure maple syrup.
Ingredients
Crust
- 2 cups fine almond flour
- 2 tablespoons maple syrup
- 3 tablespoons coconut oil melted
- 1 egg
- 1/4 teaspoon salt
Filling
- 1 15 ounce can pumpkin puree
- 1/2 cup full-fat canned coconut milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 F.
- In a small bowl, combine all of the crust ingredients until well mixed.
- Grease a pie tin with coconut oil. Gently press the crust mixture into the pie tin until it covers the entire bottom of the tin evenly.
- Bake for 15 minutes or until the edges begin to brown.
- Remove the crust and increase the oven heat to 425.
- In a medium sized bowl, combine all filling ingredients until smooth.
- Pour into the pie tin with the cooked crust and bake for 15 minutes.
- After 15 minutes, reduce oven temperature to 350 degrees and bake for an additional 35-40 minutes or until a knife/fork inserted 1 inch from the crust comes out clean.
- Cool before eating.
- Optional to pair with homemade zero sugar whipped cream.
Notes
Check out the video below for my homemade zero sugar whipped cream that goes perfectly with this recipe!
Equipment
pie tin
Nutrition
Carbohydrates: 26g | Protein: 10g | Fat: 24g | Fiber: 4g
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