The Best Ever Gluten-Free Healthy Pumpkin Pie
APPROXIMATE MACROS per sliceu003cbru003ecalories: 225u003cbru003eprotein: 8gu003cbru003ecarbs: 23gu003cbru003efat: 10gu003cbru003efiber: 3g
Servings 8 servings
Calories 228kcal
Ingredients
- for the crust 1 cup almond flour 3/4 cup gluten-free oat flour 1/4 cup melted butter or coconut oil 3 tbsp pure maple syrup 1/2 tsp cinnamon pinch of sea salt for the filling 1 1/2 cups organic pumpkin purée (about 3/4 of a 15 oz can) 2 large eggs 1/4 cup maple syrup or honey (or up to 1/3 cup if you prefer it sweeter) 2 tbsp date sugar or coconut sugar 1/3 cup plain 2% greek yogurt (or coconut yogurt for dairy-free) 1 1/2 tbsp cornstarch 1 1/2 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp nutmeg 1/8 tsp cloves pinch of sea salt 1 tsp vanilla extract
Instructions
- preheat oven to 350°f and grease a 9-inch pie dish or use parchment paper. i do recommend using parchment paper to prevent sticking in general.
- in a bowl, combine almond flour, oat flour, melted butter or coconut oil, maple syrup, cinnamon, and salt. press evenly into the bottom and sides of the dish to form the crust.
- in another bowl, whisk together pumpkin purée, eggs, maple syrup or honey, date sugar, yogurt, and cornstarch until smooth. add the spices, salt, and vanilla, and whisk again until fully combined.
- pour the filling over the crust and bake for 45 minutes, or until the center is mostly set but still slightly wobbly.
- let cool at room temperature for 1 hour, then refrigerate for at least 4-6 hours or overnight for best results.
- serve chilled with coconut whipped cream or a dollop of greek yogurt on top.