Gluten-free Pumpkin Pie
I’m a tradition girl, which means when it comes to Thanksgiving, I love new and different additions, but there are staples I can’t be without. Pumpkin pie is one of them! But forgoing the bloat, fatigue, and post-meal crash is super important and absolutely do-able. Can you imagine Thanksgiving dinner without a 2-hour nap? It’s a thing! Because it’s not the turkey that makes you so sleepy, as we’ve all been told, it’s the sugar. Easy fix! I made some mild modifications to the original recipe by Able James. Get the original here.
Ingredients for Crust:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 T maple syrup
- 6 T organic unrefined coconut oil or grass-fed butter
- 1/4 cup flaxseed meal
- 1 cup full fat organic coconut milk
- 1 tsp salt
- 1.5 T Maple syrup
- 1/8 tsp SweetLeaf liquid stevia
Ingredients for Filling:
- 1 can organic pumpkin
- Cream ONLY from the top of two refrigerated cans of full fat organic coconut milk (save the rest for a smoothie)
- 6 Medjool dates (pits removed
- 4 T coconut oil or grass-fed butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp pumpkin pie spice
- 1/4 tsp SweatLeaf liquid stevia
- 1 T maple syrup
- 1 egg
- 2 egg yolks
Preheat the oven to 425℉. Grease a pie pan with butter or coconut oil
In a large bowl, whisk together the coconut flour, almond flour, flaxseed meal, and salt.
Add the melted coconut oil, coconut milk, and maple syrup. Mix until well combined.
Press the dough into the greased pie pan and freeze the pie shell while you make the filling.
In a blender, blend the pumpkin puree, stevia, dates, milk, coconut oil, cinnamon, ginger, cloves, nutmeg, and salt until the dates are broken up and well-incorporated.
Add the egg and egg yolks and blend until combined. Taste (if you’re ok with a bit of raw egg), and add a bit more stevia, ginger, nutmeg, or salt, to taste.
Pour the filling into the pie shell, and line the rim of the pie pan with foil to cover the crust edges (so they don’t burn). Bake for 15 minutes.
Reduce the oven temperature to 350℉. Bake until a knife inserted near the center comes out clean, about 50 minutes.
Remove from the oven and cool 2 hours. Serve immediately, or cover and refrigerate until ready to serve.
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