Revolutionary recipe: Maple Pumpkin Pie

Per Serving 253 calories

Fat 18 g

Carbs 21 g

Protein 6 g

12

Ingredients

Gingered Almond Crust

• 1 3/4 cups of almond meal
• 1/4 cup of almond butter or coconut oil
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tbsp ground flax/flaxmeal
• 1/8 tsp salt
• 1/4 tsp baking soda

Pie Filling

• 1 1/2 cup of full or reduced fat coconut milk (1 can-I’ve done the pie both ways, but like it better with the full-fat), alternatively could use almond milk for a lower fat version
• 1 1/2 cups of pumpkin (we use 1 can of organic pumpkin)
• 1/2 cup of maple syrup
• 2 tbsp ground flax, added to coconut milk, mixed and allowed to sit 10 minutes before using
• 3 tbsp tapioca starch
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp vanilla
• 1/4 tsp salt

Instructions

1. Preheat oven to 350 degrees.
2. Mix crust ingredients in a food processor and blend until dough forms into a ball.
3. Press almond crust into un-greased 9? pie dish.
4. Bake for 10 minutes before adding in pumpkin filling.
5. Mix together pie filling ingredients (I find it’s best to use a blender or a mixer). Pour into pie crust.
6. Cover the edges of the pie with foil or pie crust protectors to prevent crust edges from browning too quickly.
7. Increase temperature of oven to 400 and bake pie for about 60 minutes, cover to prevent excessive browning, turn temp down to 350 and bake 20 more minutes. Bake until center of pie is set and knife inserted comes out clean. If filling is still slightly loose, it will firm up as it sets. If air bubbles form, pop them.
8. Let cool before serving (best served cold) and serve with coconut whipped cream.

Notes