Nothing says Thanksgiving quite like pumpkin pie! Am I right!?!
Here's a recipe you can enjoy or bring along to your holiday festivities and eat without the GUILT! It's light, dairy free, gluten free and low in sugar....YAY!! Hey you can even sneak in an extra piece, honestly...your gonna want to. Its that GOOD!
Pie Crust:
- 2 cups almond flour
- 1 egg
- 2 tbsp butter
Combine all ingredients until smooth and a dough is formed. I like to blend in a food processor so it becomes very fine. Press evenly into a pie pan. No need to bake first.
Pie Ingredients:
- 1 can organic pumpkin puree
- 1/2 can full fat coconut milk
- 1/2 cup raw honey or for a firmer filling, try 1/2 cup coconut sugar
- 3 eggs
- 1 tbsp cinnamon
- 1 tsp pumpkin pie spice
Directions:
You can either blend in a blender/food processor or beat all ingredients by hand. Make sure there are no lumps.
Bake on 350 for about 50 minutes, or until the center is set.
Top with with coconut whipped cream!
Coconut Whipped Cream:
- One can coconut cream chilled
- 2-3 tbs. maple syrup
- 1 tsp vanilla extract
Whip all ingredients together until fluffy. Store in the fridge until ready to use.
I hope you and your family enjoy this recipes! xo Lisa