Healthy Pumpkin Pie

It's not fall without a pumpkin pie! For this holiday, enjoy having a slice of this delicious pie! I have to say this was one of my favorite childhood pies. It just wouldn't be the same without having this old classic dessert for Thanksgiving and Christmas!

It's super healthy for you! The crust is made out plantain. Which makes it gluten free! Also, this pie is paleo friendly, nut free, grain free, and dairy free! You can't even tell the difference from the real thing! Its that good!

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Healthy Pumpkin Pie

Gluten Free | Paleo | Dairy Free | Nut Free | Grain Free

Ready in 1 1/2 hour

Serves 8

Ingredients

1 batch of Gluten free pie crust

Pumpkin filling:

1 ½ cups pumpkin puree

1 ¼ cup coconut sugar

½ tsp sea salt

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ cup arrowroot flour

1 yolk or 1 vegan egg substitute

1 cup full fat coconut milk

Preparation

Preheat oven 350F

Greased 9” pie pan

1. Click on the gluten free pie crust link and follow the directions on how to make it.

2. Blind bake (with no filling) with pie weights. I line the pie shell with parchment and fill with raw rice.

3. Bake for 10 minutes and then remove the weights and bake for 5 minutes more. Set aside.

For the pumpkin filling:

1. In a mixing bowl, whisk together the pumpkin, coconut sugar, cinnamon, ginger, cloves, salt, and the arrow root until smooth.

2. Add the yolk and the coconut milk. Whisk until smooth and combined.

3. Bake for 60-70 minutes or until the center is set. Let sit on the counter for 30 minutes and then chill overnight in the fridge. This will allow the flavors mellow overnight. Enjoy!

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Tip: If you find the crust getting really dark around the edge of the pie as it bakes, just cover the brim of the pie with foil. This will guard the crust from browning any further.

Please leave comments below on what you think of this pumpkin pie!!