This pumpkin pie is what pumpkin dreams are made of. It is “healthified” and can be eaten as a Thanksgiving alternative and is even healthy enough to eat for breakfast! There is no refined sugar, butter, diary, or gluten… but let’s focus on what IS in it, instead of what isn’t!
If you love almonds like I do, this recipe is for you. The crust is made up of primary almond flour and the filling is pumpkin puree, maple syrup, spices, almond milk and you guessed it- almond butter! Just for the record, I am a recipe person to the max. I am perfectly content making recipes that other bloggers have tried and tested. But after a few minutes of searching, I couldn’t find one I was happy with. Next thing I know, I’m in the kitchen whipping up my own pumpkin pie creation. The pie ended up looking/smelling pretty normal so I took the risk and brought it to a friends house to try. My friends are either 1. brave or 2. really good friends (or both!) because most people were willing to try it!
By the end of the night, all but one piece had been eaten. If that’s not a sign of either good pie (or good friends…), I don’t what what is!
Paula D's Healthified Pumpkin Pie
What pumpkin dreams are made of! A healthied pumpkin pie that can be eaten as a Thanksgiving alternative or even for breakfast.
Ingredients
- 1 1/2 cups almond flour
- 2 TBS raw sugar
- 1/4 tsp salt
- 3 eggs, beaten
- 1/4 cup coconut oil
- 15 oz. pumpkin purée
- 1/2 cup almond milk
- 1/4 cup pure maple syrup
- 2 TBS creamy almond butter
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp ground ginger
Directions
- Preheat oven to 350° F.
- Crust: in a medium bowl, stir together the almond flour, sugar, and salt. Add in the coconut oil and cut into the almond flour with a fork until thoroughly combined. Add one egg and stir until the dough is slightly moist. Place in freezer while making the filling.
- Filling: mix all remaining ingredients together until completely combined.
- Take your crust out of the freezer and spread it evenly into a lightly greased 9″ pie pan. Pour filling into the pie crust.
- Bake for 45 minutes, or until filling is set. Let cool for 1-2 hours before serving.
Macros per serving: 18g carbs, 19g fat, 8g protein, 13g sugar
As we approach Thanksgiving, I challenge you to focus your mindset on the blessings you do have- not what you don’t! I am so thankful for a faithful and loving husband, a supportive family, a dog that loves to run, amazing friends, my health, a job that I truly enjoy, and most importantly, salvation in Christ.
What are you thankful for this year??
Eat, Lift & Be Married 