Pumpkin Pie with Almond Flour Crust
For the Almond Flour Crust:
- 2 cups almond flour
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
For the Pumpkin Filling:
- 1 3/4 cups pumpkin purée (canned or fresh)
- 3/4 cup coconut milk (full-fat, shaken)
- 1/2 cup maple syrup
- 2 tablespoons arrowroot powder
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
1. Preheat the Oven:
- Preheat your oven to 350°F.
2. Make the Crust:
- In a medium mixing bowl, combine almond flour, coconut sugar, and salt.
- Add the melted coconut oil and flax egg, mixing until the dough forms a ball.
- Press the dough evenly into a 9-inch pie pan, ensuring the edges are smooth and even.
- Bake the crust for 10 minutes, then set aside to cool slightly.
3. Prepare the Filling:
- In a large bowl, whisk together the pumpkin purée, coconut milk, maple syrup, arrowroot, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
4. Assemble the Pie:
- Pour the filling into the pre-baked crust and smooth the top with a spatula.
5. Bake:
- Bake the pie for 50–55 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
6. Serve:
- Slice and serve chilled or at room temperature.
- Top with coconut whipped cream for an indulgent finish.
Enjoy this classic pumpkin pie with a modern, plant-based twist!
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