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Healthy Pumpkin Pie
A healthier version of your Thanksgiving classic – gluten-free, dairy-free, delicious pumpkin pie.
Course Dessert
Cuisine American
Diet Gluten Free
Fridge Life? 3 days
Freezable? 3 months
Prep Time 15 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings 8 servings
Calories 378kcal
Crust
- 10 oz almond flour
- 1 teaspoon cinnamon
- pinch salt
- 1 egg
- 2 tablespoon coconut oil
Filling
- 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
Calories: 378kcal