Pumpkin Pie

Pumpkin Pie

Vegan Paleo Gluten Free

This vegan pumpkin pie is delicious and actually good for you. Turns out, you don’t need gluten, eggs, butter, or refined sweeteners for a yummy dessert! It tastes even better the next day. Below this recipe is another version made with eggs.

For the crust

  • 1¼ cups almond flour
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 2 Tbsp coconut oil, softened
  • 4-6 Tbsp ice water

For the filling

  • 15 oz canned pumpkin puree
  • 2 Tbsp arrow root powder
  • ½ cup full fat coconut milk
  • ½ cup maple syrup
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp cardamom (optional)
  • ½ tsp sea salt

Preheat oven to 350 degrees. Place flour, salt and cinnamon in a food processor and pulse 4 to 5 times. Add coconut oil and pulse until blended. Add water, one tablespoon at a time, and pulse until dough forms a ball. Press dough into a greased 9-inch glass pie dish.

In a food processor*, combine pumpkin puree and spices, pulse 4 to 5 times. Add coconut milk, maple syrup, and arrowroot. Blend until smooth. Pour filling into pie crust. Bake at 350 degrees for 1 hour. Allow to cool 1 to 2 hours. For a more solidified pie, refrigerate for 1 hour.

* No need to clean the food processor between making the crust and pie filling.

Pumpkin Pie (with eggs)

Paleo Gluten Free

This pumpkin pie is delicious and actually good for you. No need for guilt at the dessert table!

For the crust

  • 2 cups almond flour
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 2 Tbsp coconut oil, softened
  • 1 large egg at room temperature

For the filling

  • 15 oz canned pumpkin puree, or 1.5 cups roasted pumpkin or squash puree
  • 3 large eggs room temperature
  • ½ cup full fat coconut milk
  • ½ cup maple syrup
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp cardamom (optional)
  • ½ tsp sea salt

Preheat oven to 350 degrees. Place flour, salt and cinnamon in a food processor and pulse 4 to 5 times. Add coconut oil and pulse until blended. Add egg and pulse again until dough forms a ball (4 to 5 times). Press dough into a greased 9-inch class pie dish.

In a food processor*, combine pumpkin puree and spices, pulse 4 to 5 times. Add coconut milk, maple syrup, and eggs. Blend until smooth. Pour filling into pie crust. Bake at 350 degrees for 45 minutes. Allow to cool 1 to 2 hours. For a more solidified pie, refrigerate for 1 hour.

* No need to clean the food processor between making the crust and pie filling.

 

 

 

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