Hands down – pies are the best part of any holiday meal. If it was up to me I would just start with the pies and then slowly work myself over to the turkey. But good traditional manners are prohibiting those kinds of actions, so I stick to the common rules – Turkey first and then the pie! Pumpkin pie being one of my absolute favorites!
..plus I always tell my kids “healthy food first then dessert “….but deep down inside I can’t really blame them….
Anyway, since getting into gluten-free and paleo-friendly recipes a few years I have come over many many delicious pie recipes. Had I known how many healthy dessert options there are I would have never put on 10 pounds during the holidays. Seriously, the holidays really don’t have to add extra weight on the scale. You can totally indulge in your pie without all that famous guilt. A few ingredient adjustments give you so much more peace of mind and happiness.Pies really don’t have to be loaded with lard and sugar. That’s so yesterday in my opinion. These days there are so many better-for-you recipes that are just as delicious, if not even yummier than most commercially available pies.
This Pumpkin Pie recipe I’m sharing with you is absolutely delicious. You will not miss the traditional white flour crust and sugar loaded filling. It’s an amazing pie that will not weigh you down or send you into a pie-induced coma. It’s a gluten-free low-carb pie that is so much more friendly on your gut and digestion.
Plus the crumbs made with almond flour are absolutely irresistible . Almond flour makes them just as delicious as regular wheat flour, plus you get an extra serving of protein. I’m sure nobody complains about that..
List of ingredients:
For the crust:
2 cups Almond Flour
2 tbsp Coconut Oil (or unsalted butter or Ghee)
1-2 tbsp Coconut Flour
1 15 oz can Pumpkin
1/3 cup Raw Honey
1 tbsp Coconut Oil
1 1/2 cup full-fat Coconut Cream
1 – 2 tsp Vanilla
1 tsp Pumpkin Spice
1 cup Almond Flour
1/2 Cup Coconut Sugar
1/3 Cup Coconut Oil (or unsalted butter or Ghee)
Preheat oven to 350 degrees.
For the crust line a round pie pan with parchment paper or grease a pie pan with some coconut oil.
Mix all ingredients in a bowl until well blended.
Place dough into pie form and pat down until mixture forms a pie crust.
Bake crust in oven for about 10 minutes.
Remove from oven.
Mix all ingredients for the filling in a bowl until well blended.
Pour pumpkin mixture into pie crust.
For the next step you can use the bowl you used for the crust.
Add all ingredients until mixture has a crumbled texture.
Now pour pumpkin mixture into pie crust.
Spread evenly and top it with the almond flour crumbs.
Bake for an additional 45- 50 minutes.
Let cool and refrigerate.