A healthier version of the traditional pie
Nothing says Thanksgiving like pumpkin (ok turkey and stuffing too, but for me, it's all about the pumpkin pie). But our version is a slight twist on the traditional recipe – it has no gluten, no milk, no butter, no sugar, and still tastes delicious! So how did we make this delicious dairy-free pumpkin pie?
Healthy dairy-free pumpkin pie – the nutritional stuff
As mentioned in our pumpkin pancakes recipe, pumpkin has wonderful nutritional properties. Of all the nutrients it contains, vitamin A is the one that stands out most since it’s partially responsible for that wonderful orange color. It also contains a good amount of vitamin C and potassium, providing a boost to your immune system.
Almond flour serves as the base for our pie crust and since it's made from ground almonds, it is much lower in carbohydrates than grain flours. On the other hand, it contains much more healthy fat than grain flours – the kind that helps lower cholesterol and benefits the cardiovascular system. Similar to plain almonds, almond flour also contains significant amounts of vitamin E which is known to be a great antioxidant.
Since this recipe is gluten-free, we aren't using regular flour for the crust. That means that when you make the dough, you may find that it's a little crumbly. That's normal – just press it into the pie mold and it will hold its structure when it comes out of the oven.
For the filling, add each egg individually once all the other ingredients are combined so that they mix better. And don't worry if the mixture doesn't seem very thick – that's what the baking process is for!
You can also feel free to change up the recipe if you aren't bothered by gluten or dairy but substituting regular flour and milk instead of the almond versions we have used.
Feel free to play around with the spices if something else is more to your taste!
What other sweet stuff will you be making this Thanksgiving? Let us know in the comments below:)
Healthy Pumpkin Pie
- 10 oz almond flour
- 1 teaspoon cinnamon
- pinch salt
- 1 egg
- 2 tablespoon coconut oil
- 2 cups pumpkin puree
- 2 teaspoon cinnamon
- ½ tsp nutmeg
- 1 teaspoon ginger
- 1 teaspoon cornstarch
- ½ tsp cardamom
- ½ tsp cloves
- ⅓ cup almond milk
- ⅔ cup maple syrup
- 2 eggs
- Preheat the oven to 360°F / 180°C
- Place all ingredients for the crust in a mixing bowl and mix thoroughly
- Press the dough evenly into the floured pie mold and make holes in the bottom with a fork
- Bake for 15 minutes
- Combine all ingredients for the filling except the eggs and mix thoroughly
- Thoroughly mix in each egg, one at a time
- Remove the crust from the oven, add the filling and put back in the oven for another 60 minutes
- The pie is finished when not runny in the middle when you stick a knife inside and when the crust is not burnt
- Allow to fully cool before serving