Gluten Free Pumpkin Pie
Ingredients
The crust
-
2
cups
fine almond flour
-
½
teaspoon
baking soda
-
½
teaspoon
cinnamon
-
¼
teaspoon
salt
-
1
large
egg
-
2
tablespoons
coconut sugar
-
¼
cup
melted coconut oil
The filling
-
1
15 oz can
pumpkin puree
-
⅔
cup
coconut sugar
-
2
large
eggs
-
⅔
cup
coconut cream
-
2
tablespoons
arrowroot starch
-
1
teaspoon
cinnamon
-
½
teaspoon
ginger
-
½
teaspoon
nutmeg
-
¼
teaspoon
ground clove
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 350°F and grease an 8-inch pie dish.
- In a large bowl, mix almond flour, baking soda, cinnamon, and salt for the crust.
- In a separate bowl, whisk together the egg, coconut sugar, and melted coconut oil.
- Combine the wet and dry ingredients until a ball forms, then press into the greased pie pan.
- For the filling, blend all filling ingredients in a food processor until smooth.
- Pour the filling into the raw crust.
- Bake for 45-55 minutes, covering the edges with foil if they brown too quickly.
- Once cooked, remove from the oven and allow to cool completely before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
150mg
Cholesterol
70mg
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