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+ servings
dairy-free pumpkin pie
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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
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 378kcal
Author Dora

Ingredients

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
  • cup almond milk
  • cup maple syrup
  • 2 eggs

Instructions

  • 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

Video

Nutrition

Calories: 378kcal