Healty Pumpkin Pie
This secretly healthy pumpkin pie recipe is a holiday favorite dessert! The best part is it tastes just as delicious and no one will know it’s healthy!
Prep Time: 45 minutes | Cook Time: 15 minutes | Total Time: 45 minutes
Total Servings: 1 pie
Ingredients
Filling
15oz can pumpkin puree
2/3 cup coconut sugar
2 eggs
2/3 cup coconut cream or 1 can coconut milk
2 tbsp arrowroot starch
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground clove
¼ tsp salt
Coconut or avocado spray
Crust
2 cups fine almond flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1 egg
2 tbsp coconut sugar
¼ cup coconut oil, melted
Instructions
Preheat oven to 350 degrees. Prepare and grease with coconut or avocado spray an 8-inch pie dish.
For the crust, mix almond flour, baking soda, cinnamon, and salt in a large bowl.
In a small bowl, whisk eggs, coconut sugar and coconut oil.
Add wet ingredients to dry and mix until completely combined and ball shape forms.
Form into a well-greased pie pan.
Start making the pile filling by adding all ingredients to a food processor. Alternatively, whisk by hand or use a blender.
Blend together until completely smooth.
Pour pie filling into the raw crust.
Bake for 45-55 minutes, if edges start to brown, cover them with foil.
Take out of the oven once the center is cooked – it will set more as it cools.
Let cool completely before serving (can place it inside the fridge so it firms up).
Serve and store in the fridge for up to 5 days.
