Healthier Pumpkin Pie (with flourless crust and no refined sugars)
Serve yourself a delectable slice of pumpkin pie that's gluten free, and free of refined sugars yet tastes amazing! It's perfect for the health conscious pumpkin pie lover
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Servings: 12
Equipment
- Oven
- 1 Rolling Pin
- 1 mixing bowl
- parchment paper
- pie plate
- plastic wrap or clean dish towel
Ingredients
Pie Crust
- 2.5 cup almond flour
- 3 tbsp coconut flour
- 1/2 tsp sea salt
- 3 eggs
- 1/3 cup butter
Pumpkin Pie Filling
- 1.5 cup pure pumpkin (not pumpkin pie filling)
- 3 eggs
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 1 tbsp pumpkin pie spice substitute cinnamon
- 1/8 tsp sea salt
Instructions
To Make the Crust
- Preheat the oven to 350 F.
- Combine the dry ingredients: In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Give it a quick stir to evenly distribute the dry ingredients.
- Add Butter: Cut the cold butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add Eggs: Crack the eggs into the mixture and stir until everything comes together to form a dough. You may need to use your hands to knead it a bit, but don't overwork it.
- Chill the Dough: Form the dough into a ball and wrap it in plastic wrap or clean dish towel. Let it chill in the refrigerator for at least 30 minutes. This helps the dough firm up and makes it easier to work with.
- Roll Out the Crust: Once the dough has chilled, place it between two sheets of parchment paper. Roll it out into a circle that's about 1/4 inch thick. If it cracks a bit, don't worry; you can easily press it back together.
- Transfer to Pie Dish: Carefully peel off the top layer of parchment paper and flip the crust into a pie dish. Gently press it into the dish, and use your fingers to shape the edges as desired.
- Pre-Bake Crust: Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Bake in the preheated oven for about 10-12 minutes until it's lightly golden.
- Remove from oven and allow to cool.
Pumpkin Pie Filling
- Prepare the Pumpkin Puree: In a mixing bowl, combine the pure pumpkin puree and the canned coconut milk. Make sure to use a can of full-fat coconut milk for a creamier texture. Mix them together until well combined.
- Add Sweetener, Eggs & Spices: Stir in the pure maple syrup, eggs and pumpkin pie spice, salt. The amount of maple syrup can be adjusted based on your sweetness preference. (I have gone as low as 1/4 cup).
- Mix Thoroughly: Mix all the ingredients together until you have a smooth and well-incorporated pumpkin pie filling.
- Pour into Pie Crust: Pour the pumpkin filling into the crust.
- Bake: Place your pie in the preheated oven and bake at 350 F for 45 minutes. The pie is done when the center is set, and a toothpick inserted comes out clean.
- Cool and Serve: Once done, remove the pumpkin pie from the oven and allow it to cool at room temperature. After it has cooled down, you can refrigerate it for a few hours or overnight to enhance the flavors and make it easier to slice.