Pumpkin Pie is one of our FAVE parts of the Holiday Season – sorry fam, it’s the sweets we love most (;
M here! This recipe was inspired by my lessons in one of my Food Science classes. Believe it or not, but one of my labs was literally a full kitchen. We spent our lab sessions creating different recipes and removing or swapping key ingredients to better understand the functionality of each ingredient. We then examined our experiments in many ways, including tasting them! It was probably one of my favorite classes, and it taught me a lot about recipe creation from a scientific level. Anyway, this recipe was created with a tender, melt-in-your-mouth crust and a rich and creamy pumpkin pie base – and yes, it’s paleo, gluten-free, refined-sugar-free and guilt-free.
Here’s what you’ll need:
Crust
1/2 cup solid coconut oil
2 eggs
1/2 cup almond flour
1/2 cup coconut flour
1/4 tsp salt
Filling
1 can organic pumpkin puree
1 cup full fat coconut milk
3 eggs
5 Tbs 100% maple syrup
1 tsp cinnamon
1 tsp pumpkin pie spice
Directions:
- Preheat oven to 400F
- Lightly whisk two eggs together
- Add coconut oil and combine until clumps of coconut oil are evenly mixed and about the size of a small pea
- Roll out thinly and place in a 9” pie tin
- Poke small holes throughout crust with a fork to prevent bubbles in the crust
- Bake for 8 to ten minutes, or until lightly browned
- In the meantime, whisk three eggs together for filling
- Combine remaining filling ingredients, and pour mixture into baked crust
- Bake at 425F for 15 minutes
- Reduce heat to 350F and bake for 35-45 minutes – or until you can stick a fork in the center and the fork comes out clean. The pie will still have a little jiggle!
Nutrition Facts:
Total Servings: 10
Calories: 256
Protein: 4.9g
Carbs: 30.1g
Fat: 14.3g
If you’re feeling fancy…
Top it off with some whipped cream – this isn’t clean-eating-approved, but we still believe in balance!
or
Mix in some dark chocolate chips – we really dig the chocolate chip pumpkin combo
