Healthier Pumpkin Pie
Simple and healthy gluten free, dairy free, and refined sugar free pumpkin pie with limited ingredients. The pumpkin spice POPS, the crust is still full of flavor, and the texture is nice and creamy. Cut a slice and enjoy with a dollop of coconut whipped cream.
Servings Prep Time
8slices 15minutes
Cook Time
1 hour
Servings Prep Time
8slices 15minutes
Cook Time
1 hour
Ingredients
Crust
Filling
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place all crust ingredients (almond flour, egg, coconut oil, and sugar) in a food processor or high speed blender. Mix well.
  3. Once the crust starts to form into small balls, then remove the mixture from the food processor and place inside the pie dish. Press the crust down evenly in the pan with a flat object. (I used the bottom of a measuring cup).
  4. Rinse out the food processor or high speed blender and add in all the pie ingredients (pumpkin puree, coconut milk, honey, eggs, pumpkin pie spice, and vanilla extract). Blend until smooth.
  5. Pour the filling into the pie pan. No need to bake the crust first.
  6. Place in the oven and bake for 40 minutes, remove and add a pie crust shield or cut foil to cover the crust. Bake for another 20 minutes, or until the center is set.
  7. Let cool at room temperature to prevent separation and cracking, then place in the fridge to firm up.
  8. Enjoy with some coconut whipped cream or by itself. Have fun sharing with friends and family over the holiday season!
Recipe Notes

Don’t forget to use my Pumpkin Pie Spice for that added Y U M flavor to this pie!