During the holidays, I love all things pumpkin. What I don’t love is all the sugar these pumpkin treats contain. That is why I am obsessed with this gluten-free, grain-free pumpkin pie that also happens to be 100% processed-sugar-free and guilt-free! Because it’s made from 100% whole food ingredients, all packed with amazing nutritional benefits, you don’t have to restrict yourself from dishing up seconds.
This recipe can also easily be made vegan by swapping out the eggs for flax eggs. Flax eggs can be made by combining 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit for 5 minutes, allowing it to turn into an “egg,” before adding to your recipe. This pumpkin die recipe is so delicious, I can promise that your non-health-nut friends and family members won’t taste the difference!
Makes 10 servings | *Calories: 241 | *Carbs: 18g | *Fat: 17g | *Protein: 4g
Ingredients:
Crust:
- – 2 cups chopped pecans
- – ½ cup pitted dates
Filling:
- – 15 oz. pumpkin puree
- – ½ cup full-fat coconut milk
- – ½ cup 100% pure maple syrup
- – 2 eggs
- – 2 tablespoons almond butter
- – 1 tablespoon pumpkin pie spice
- – 1 teaspoon cinnamon
- – Pinch of salt
Preheat oven to 350°F. In a high-speed blender or food processor, add pecans and pitted dates and process until fully combined, about 5 minutes. You will need to stop frequently to scrape down sides. In a mixing bowl, whisk together all ingredients for the filling until smooth. Pour filling into prepared pie crust. Bake for 45 to 50 minutes. Allow to cool for at least 2 hours before serving.
*Per serving
