Updated: Mar 13
No need to bring out your stretchy pants for this Thanksgiving dessert! (But I will still need mine for all of my mom's good ol' southern cooking).
This year at the Fountain household, I have finally convinced my family to let me plan some of the recipes so that not every item is covered in cheese and butter (this is a big win for me). I've been testing this recipe for a couple of months in preparation for the big day, and I'm excited to share it here!
This pumpkin pie will lighten your Thanksgiving dessert, without sacrificing taste. Honestly, it tastes like regular pumpkin pie, just maybe slightly less sweet. I hope you enjoy it, and remember, Thanksgiving dinner is a marathon, not a race.
Holistic in Houston Clean Pumpkin Pie
Gluten Free | Grain Free | Refined-Sugar Free
For the crust
1.5 cups organic almond flour
1 tsp salt
2 T coconut sugar
3 T grass-fed butter (pull it out of the fridge a hour before you plan to make it)
For the pie filling
1 can organic pumpkin (BPA free can)
1 can organic coconut milk, just the solids (BPA free can, and keep it in the fridge until you plan you use it)
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp pure vanilla extract
2 T pumpkin pie spice
1 T cinnamon
Before making this pie, some of the ingredients require some prep work.
Butter: Make sure to pull the butter out of the fridge an hour before you plan to make the pie- you want it to still be cold, but soft enough that you can mix it.
Coconut milk: Canned coconut milk, when cold, will naturally separate. The top will be a solid, thick cream and the bottom will be coconut water. We just want the cream for this recipe. Make sure to keep the coconut milk in the fridge before you use it. Open the can, scoop the solids out and place them in a bowl, and save the coconut water for another use (you can drink it!). You'll need the solids to be liquid so they mix well, so place them in the microwave for a few second until they are liquid.
Preheat oven to 350F. In a large bowl, add the almond flour, salt, and coconut sugar, and whisk until blended. Cut in the butter carefully, then add the egg and stir well. Make sure the butter is blended (use a hand mixer if that's easier, or even your hands). Roll the dough into a ball, then flatten into a disk and set aside.
Optional: Using the remainder of the stick of butter, grease the pie pan all over the inside. Then take some extra almond flour and sprinkle it all over, forming an even layer. This helps the pie come out clean when you cut it.
Place pie crust in the middle of the pan and flatten it, using your fingers to press it firmly around the pan until it comes to the top edges and evenly covers the pan. Bake for 10 minutes then pull it out to cool briefly.
While the crust bakes, in a large bowl, whisk together the pumpkin, coconut milk solids (make sure it is liquid), eggs, maple syrup, and vanilla. In a separate bowl, whisk together the coconut sugar, cinnamon, and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix well. Pour into the crust, lower the oven heat to 325F and bake for 50-60 minutes, checking that the top of the pie is browned but not burnt.
Oven times will vary, so keep an eye on it after 50 minutes. Allow the pie to cool for at least 1 hour before serving. Store in the fridge.
Happy Thanksgiving! I am thankful for you taking time to read my blog and try my recipes- THANK YOU! Make sure to post any of my recipes you make and use #holisticinhouston for a chance to win a sample pack of all of my favorite travel-sized products!