Description
This delicious pumpkin pie features a homemade almond flour crust and a creamy pumpkin filling, perfect for autumn gatherings.
Ingredients
Scale
- 2 1/2 cups almond flour
- 2 tablespoons arrowroot starch
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons melted or softened coconut oil or 3 tablespoons melted or softened butter
- 1 egg
- 15 oz can pumpkin purée
- 1/2 cup + 2 tablespoons full fat coconut milk/cream from a can, shaken
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground or grated nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons arrowroot starch
- 2 eggs + 1 egg yolk
Instructions
- Preheat oven to 350°F/177°C. Lightly grease a 9 inch pie plate. Make sure to grease extra well if using coconut oil.
- Add the almond flour and salt to a large mixing bowl and whisk to combine.
- Stir in the maple syrup and coconut oil or butter. Mix until you get a soft, sandy-like texture.
- Add the egg and mix until a soft dough comes together.
- Transfer the dough to your pie tin. Use your hands to press the dough into the pie dish to form your crust.
- Pick across the bottom of the crust so that steam can escape as the crust par bakes. Place the crust in the preheated oven and bake for 15 minutes.
- Remove the crust from the oven and let cool for 10-15 minutes.
- In a large mixing bowl combine all of the filling ingredients except for the eggs: pumpkin puree, coconut milk/cream, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, salt, pepper, and arrowroot starch. Whisk until a thick, smooth mixture forms.
- Whisk in the eggs until well incorporated into the filling.
- Pour the filling into the pie crust. Smooth into an even layer.
- Place a pie shield or cover the edges of the crust with foil to keep it from overcooking.
- Place the pie in the middle of the oven and bake for 50 minutes. The filling may look slightly puffed up and jiggle just slightly when moved.
- Remove the pie from the oven and set aside in a safe place to cool for at least 4 hours to let the filling set.
Notes
- For best results, let the pie cool completely before slicing.
- This pie can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg