Healthier Friendsgiving Pumpkin Pie
A healthier pumpkin pie to bring to your Friendsgiving (or any gathering at all!). The filling can even be made in your blender. Grain-free with a dairy-free option
Equipment
- Pie plate
- Blender
- Mixing bowls
Ingredients
For the crust
- 1½ cups almond flour
- ¼ cup tapioca flour
- 2 tablespoons coconut sugar or granulated sugar of choice
- ⅓ cup melted coconut oil
- 2 tablespoons maple syrup
For the pie filling
- 1 15-ounce can of pumpkin puree
- 2 eggs
- 1 cup coconut sugar or granulated sugar of choice
- ½ cup cottage cheese, yogurt, or coconut cream
- ¼ cup tapioca flour or arrowroot starch
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
- Make the crust. In a large bowl or stand mixer, combine the almond flour, tapioca flour, and coconut sugar. Stir. In a separate small bowl, mix the coconut oil and maple syrup. Whisk until creamy. Pour the wet ingredients into the flour mixture and stir or beat until a crumbly dough is formed.
- Use your hands to gather dough into a ball. Place the ball of dough into the bottom of the pie plate and use your hands to evenly press the dough until a thin crust is formed in the bottom and up the sides. Alternatively, if the dough is too crumbly, you can wrap the dough tightly in plastic wrap and refrigerate for 15 minutes. Once chilled, place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll it out to ⅛- to ¼-inch thick. Flip the flattened dough across the pie plate, using your fingers to press onto the bottom, fix any cracks and seal around the edges*.
- Pre-bake the crust for 10 minutes, then set aside until ready to use.
- While the crust is baking, make the filling. Add all ingredients to a high-speed blender until creamy, using a spatula to scrape down the sides of the blender if needed and processing again for a few seconds. Pour the filling mixture into the pie plate with the pre-baked crust. Place the pie back in the oven (be careful, the pie plate will be hot), and bake for 55 minutes to 1 hour until a toothpick inserted in the center comes out mostly clean. The edges of the pie will have cracks, and the center may look darker in color and still jiggle (it will firm as it cools). Allow the pie to cool completely at room temperature (about 2 hours), before transferring to the refrigerator to further set, at least 4 to 6 hours or ideally overnight.
Notes
*When making a grain-free pie crust, I always used to chill it in the fridge in plastic wrap and follow the subsequent steps listed. This time around, I realized I didn't need to do that, but if you dough turns out to be too crumbly, quick refrigeration could help before rolling it out.