Pumpkin pie has always been one of my all time favorite foods. Being a November baby, my birthday occasionally falls on Thanksgiving, so pumpkin pie was always my birthday cake of choice growing up.
It has taken me several years and trying a dozen combinations to perfect a delicious pumpkin pie free of grain, gluten, dairy and sugar. This year, I finally created the best tasting recipe and I’m excited to share it with you!
Ingredients for dough:
3/4 cup whole pecans
1.5 cups almond flour
1 egg
1 tbsp melted coconut oil
2 tbsp honey
1 tbsp cinnamon
1/4 tsp ground ginger
Ingredients for filling:
3 eggs
1/2 can coconut milk
1/2 cup honey
1 can pumpkin purée
1 tbsp cinnamon
1 tsp allspice
1/4 tsp ground ginger
1/4 tsp nutmeg
Directions:
Preheat your oven to 350ºF.
Place the pecans in a food processor and process into a fine powder. Add the rest of the ingredients and process until a dough forms.
Using a silicone pie or tart pan, press the dough into an even layer on the bottom and up the sides. A springform pan may also work for ease of transfer of the pie into a platter after it is baked.
Whisk all the ingredients for the filling in a bowl.
Pour the filling into the crust to the top and bake for 40-45 min until the middle of filling looks set and no longer jiggles. If you notice the crust getting dark on the edges, you could use aluminum foil to create a tent over the pie while baking.
Let the pie cool to room temperature before serving.
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