Pumpkin Pie with Almond Flour Crust
Pumpkin pie is a classic at Thanksgiving. Traditionally pumpkin pie is made with canned evaporated milk or heavy cream and a good amount of unnecessary sugar. This is a healthier version of the classic pumpkin pie doesn’t sacrifice any flavor. It took me six tries to perfect this pie and I must say, it’s truly incredible. I may even go as far and call it the BEST pumpkin pie!
Seriously, my mom called it a masterpiece, so there is that.
The filling is sweetened with a combination of pure maple syrup and coconut sugar. I tested it with all maple syrup and all coconut sugar and while both were delicious, the combination was my favorite. The maple gives a cozy, subtle maple flavor while the coconut sugar adds depth. The filling only uses two eggs verses three eggs. This makes for a creamy, dense pumpkin filling rather than light and fluffy, which in my opinion is the way to go. Full-fat almond milk or coconut milk is a must here. It adds richness to the filling and makes it incredibly creamy. Finally, cinnamon, ginger, nutmeg and clove come together to make the perfect pumpkin pie spice blend.
These wholesome ingredients not only lighten up your classic pumpkin pie but make it totally free of gluten, dairy, and refined sugars. It’s a real food dessert that is absolutely delicious. Serve it to your family and friends and just wait for the raving reviews. Little will they know it’s packed with such wholesome, feel-good ingredients.
Nourished by nutrition Facts:
Pumpkin - This winter squash is packed with nutrients and fiber. It’s also an excellent source of vitamin K, vitamin C and potassium. Pumpkin is also a decent source of vitamin E, iron, folate. Beta-carotene is the main antioxidant found in pumpkin. This get converted to vitamin A in the body. Vitamin A is essential for proper immune function and healthy vision. What better way to get these beauty boosting nutrients than in your favorite fall dessert?!
Healthy fats - Full-fat almond milk or coconut milk makes this pie creamy and delicious. I recommend making your own almond milk with a 1:3 cup almond to filtered water ratio or using a brand like New Barn or Malk. Fat is necessary to absorb all of the fat-soluble vitamins A, D, E and K. In order to absorb the vitamin A and get the antioxidant benefits found in the pumpkin there needs to be some healthy fat. The almond milk and almond flour crust are full of healthy monounsaturated fats. In addition, this type of fat can help reduce bad cholesterol levels and lower your risk of heart disease and stroke.
I’ve had the best luck with Trader Joe’s canned organic pumpkin. It has been the most smooth and on the thinner side. I’ve also used Farmer’s Market Foods organic pumpkin. This is very thick and required blending the filling in a blender to get it smooth. I do not recommend Libby’s pumpkin. It is so thick and somewhat mealy. If Libby’s is all that is available, I recommend adding an extra 1/2 cup of almond milk and blending in the blender until smooth.
In place of the spices, you can use 1 tablespoon of pumpkin spice.
This pumpkin pie is not vegan BUT I did test a vegan version and it turned out amazing! I'm saving that recipe for pumpkin pie bars for the blog but here's how you can make it...
VEGAN VERSION: replace the 2 eggs with 3 tablespoons organic cornstarch and increase the almond milk to 3/4. EASY!
Pumpkin Pie with Almond Flour Crust
A healthier pumpkin pie that’s naturally sweetened with maple syrup and coconut sugar. This pumpkin pie is easy to make and pairs perfectly with my grain-free almond flour pie crust.
Makes one 9in pie
1, 15 oz can organic pureed pumpkin (or 2 cups homemade)
1/2 cup full-fat almond milk or coconut milk
1/4 cup maple syrup
1/4 cup coconut sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg (fresh grated is best)
1/8 teaspoon cloves
1 teaspoon vanilla
1/2 teaspoon salt
1 par-baked grain-free almond flour pie crust
Preheat the oven to 350F. Place all the ingredients in a large mixing bowl and mix with a wooden spoon till the eggs are incorporated and the mixture is smooth. If your pumpkin is not very liquidy or smooth, I recommend pureeing the mixture in a blender until smooth.
Pour the mixture into a cooled, par-baked pie crust and gently tap on the counter to release any air bubbles. Use a pie crust shield or wrap foil around the crust for the first 30 minutes of baking. Place in the oven on the bottom rack and bake for 50-60 minutes or until the pie no longer looks liquidy and the middle just jiggles slightly. Be careful not to overcook or the pie will crack.
Let the pie cool on the stove where it is slightly warm or in the oven (turned off) with the door open to cool slowly. Let cool completely before serving; about 4 hours. You can also place in the fridge after it cools a bit to speed up the process.
I would love nothing more than to see this pie at your Thanksgiving dinner! If you make it will you please let me know what you thought?! Bonus points if you snap a pic and tag me on Instagram :)