Tuesday, October 21, 2014

Eat Clean Pumpkin Pie

The holidays can be hard for someone who is trying to eat clean, real food.  Being mindful of what you are eating does not mean you have to give up all the goodies the holidays have to offer, it does mean that you can find ways to make what you love a little bit more healthy for you and your family!  This recipe is delicious.  The crust is gluten free!  Make sure your crust is complete and cool before making the filling.

Guilt Free Pumpkin Pie

Almond Pie Crust
2 1/2 cup Almond Meal/Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 cup Coconut Oil- Melted
2 Tbsp Grade B Maple Syrup
1 tsp Pure Vanilla Extract

-Preheat oven to 325°F.
-In a medium sized bowl, combine dry ingredients.
-In a small bowl, combine wet ingredients (make sure to melt the coconut oil before mixing it into the batter, about 40 seconds in the microwave does the trick).
-Stir wet ingredients into dry.
-Press the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden.
-Remove from oven to cool.

1¾ cup cooked pumpkin puree (or 1 15-ounce can organic pumpkin puree)
½ cup full fat coconut milk from a can
2 large eggs
⅓ cup organic raw sugar
¼ cup pure Grade B Maple Syrup
½ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon Himalayan salt
1/2 tsp pumpkin pie spice

-Mix sugar, maple syrup, vanilla, cinnamon, salt, pumpkin pie spices in mixing bowl. Mix until well combined.
-In a separate bowl, beat eggs and coconut milk until well mixed and add to the pumpkin mixture. Stir until well combined.
-Pour filling into crust and make sure it is evenly spread. Place pie on a baking sheet and place into oven on the center rack.
- Bake at 350 for 55 to 60 minutes until filling is set. Remove and allow to cool.
-Keep refrigerated.

1 comment:

  1. Option to add 1 large mashed sweet potato instead of pumpkin!