A Healthier Pumpkin Pie Recipe
What would you say if I told you that you could have pumpkin pie this holiday season and still follow a real food lifestyle? As a recipe developer I work hard to give you recipes with authentic flavors and still give you real food options. This pumpkin pie recipe does not disappoint.
The Real Food Crust
Confession I hate making pie crust. It is messy, precise and honestly not that great for your health. When I discovered a way to make a crust without the white flour I was hooked. I use variations from the oat crust of this pie for all kinds of pies. It takes about 15 mins to make and is mess free! How does it taste? Amazing! Warm flavors and rich rustic texture. You will never look back once you try this amazingly easy crust.
Healthier Pumpkin Pie
Crust:
3/4 cup coconut flour
1 cup rolled oats
1/4 cup melted coconut oil
1/4 tsp vanilla
1/4 cup black strap molasses
Filling:
2 eggs
1/2 cup coconut sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp clove
1/4 tsp salt
1 3/4 cup pumpkin puree (direction here for making your own Pumpkin Puree)
1 cup condensed almond or coconut milk (recipe here)
Preheat over to 400 degrees.
To make the crust add all ingredients into a large mixing bowl. Mix well until thick and sticky. In a 9” pie plate mash evenly with fingers around the bottom and up the side. Should form a thin layer. If using a metal pie pan coat with a think layer of butter or coconut oil to prevent sticking.
To make pumpkin pie filling. Beat eggs until frothy. Then beat in sugar, spices and salt. Add pumpkin puree and mix well. Slowly drizzle in condensed milk while mixing.
Pour mixture evenly into pie crust. Careful not to over fill. Bake at 400 degrees for 10 mins. Then reduce heat to 350 degrees and bake for an additional 30 – 35 mins. Cool and serve at room temperature or chilled. Cool completely before chilling in refrigerator.
Variation: In the place of pie plate use silicone muffin cups for single serves. Use crust only in the bottom of the cups. Do not over fill. Serve chilled with fresh whipped coconut cream.
