{gluten free pumpkin pie}

{gluten free pumpkin pie}

I’ve never really been a big fan of pie. With all the delicious chocolates and cakes parading around during the holidays, I always thought it was a waste to spend my calories on pie.

 

[headline_georgia_small_left color="#FF6600"]I would still take a nice piece of chocolate cake over a cherry pie any day, but I’m really beginning to have an appreciation for pumpkin pie. The subtly sweet pumpkin custard studded with flecks of nutmeg and cinnamon just scream THANKSGIVING![/headline_georgia_small_left]

Since pumpkin is such a super food on its own, I really don’t mind jazzing it up with a little sugar and milk to make something truly decadent that won’t break the calorie bank. In an effort to make this classic dessert a little healthier, I’ve swapped out the high carb crust and baked up a gluten free “crumb” crust made with almond meal.

The entire house is filling with the sweet aroma of molasses and pumpkin as I write this post and I’m mentally counting down to my favorite holiday…“only 4 more sleeps until Thanksgiving”, I think to myself!

If this recipe tastes half as good as it smells, I know my family will gobble it right up (sorry, I just couldn’t resist the cheesy pun).

You may be thinking, “nice try, Sep! I know darn well that pumpkin pie isn’t healthy.” And you’d be right. Made in the traditional way, pumpkin pie…any pie for that matter, is chock full of sugar, carbohydrates, and unhealthy fats. But I’ve taken the holiday favorite and added a few minor adjustments that increase the nutrients and decrease the “bad” stuff without threatening the delicious integrity of the dessert.

  • using almonds instead of flour cuts carbs and adds: Fiber, Protein, Vitamins, and healthy fats!
  • organic pumpkin (yes, even the canned variety) provide tons of nutrients like Vitamin A, Vitamin C, and iron!
  • using deeply flavored brown sugar and flavoring the pie filling with vanilla and spices helps you cut down on the sugar without sacrificing flavor…in fact, there’s less than a cup of sugar in this whole recipe!

 

[features_box_azure_blue width="75%" + border="2px"] [headline_georgia_medium_centered color="#000000"]Gluten Free Pumpkin Pie[/headline_georgia_medium_centered]

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[headline_georgia_small_left color="#FF6600"] For this recipe, you will need:[/headline_georgia_small_left]

The Crust:

  • 1 C + 1/4 C almond meal (from TJ’s or make your own with some raw almonds and a food processor)
  • 2 Tbsp brown sugar
  • 1/2 stick unsalted butter (melted)

The Filling:

  • 1 can pumpkin (check to make sure the only ingredient is pumpkin)
  • 3/4 C whole milk
  • 1/4 C brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 1 pinch salt

1. Preheat your oven to 350. Line a 8″ cake pan with parchment paper. Mix the ingredients for the crust together to make an almond “paste” and press the crust into the bottom of the cake pan. Bake for about 5 minutes (careful, it burns quickly!)

2. While the crust is baking, get a large bowl and mix the rest of the ingredients together (pumpkin, milk, eggs, vanilla, spices, sugar, and salt). Whisk until everything is thoroughly combined.

3. Pour the filling into the crust and bake for about 30min. Check on the pie once in a while so it doesn’t burn. When the filling is set and no longer runny (and a toothpick comes out clean) the pie is done! Remove from the oven and cool completely before slicing and serving. Whip up some cream and enjoy!

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