Mmmm, Autumn recipes. Is there really anything better? If you're like me, pumpkin pies are a staple in your home during the fall, and there was no way I was giving up my signature dessert while on the path to better eating. This adapted version of an October classic, is guilt free and doesn't forfeit flavor to do so!
Ready in 50 minutes
Serves 10 pieces
Ingredients
Filling:
1 tsp pumpkin pie spice
2 tsp cinnamon
½ tsp salt
2 tsp baking powder
⅓ cup almond flour
⅓ cup coconut sugar
1 (14 oz) can pumpkin puree
1 cup oat milk
2 tbsp coconut oil, melted
1 tbsp flax meal
2 ½ vanilla extract
Crust:
2 cups almond flour
1/4 tsp salt
2 tbsp coconut oil
3 tbsp maple syrup
1 tsp vanilla extract
Preparation
Preheat oven to 350 degrees. Grease 9” round pan.
Filling: In large mixing bowl, combine pumpkin pie spice, cinnamon, salt, baking powder, almond flour, coconut sugar and pumpkin puree. Be sure to well combine.
In a separate bowl, stir together milk, oil and flax meal
Combine both bowls to one. Stir well. Set aside
Crust: Place almond flour, salt & coconut oil in a large bowl. Mix with a pastry cutter, or hands until mixture resembles breadcrumbs
Add maple syrup & vanilla and mix. Press dough into a prepared pie dish
Bake for 35 minutes. If isn’t cooked through, bake for an additional 10, and enjoy!