Maple Pumpkin Pie with Almond CrustOct 07, 2015
A healthy, yet absolutely delicious gluten free Maple Pumpkin Pie with Almond Crust dessert. When I was living in Canada, this was one of my favourite fall and winter holiday treats. You’ll want seconds! Now we get organic pumpkin from the land at our Nature Camp in the Caribbean, so it continues to be one of our top dessert picks!
1 ½ cup finely crushed organic almonds (or almond flour)
3 tablespoons melted virgin coconut oil (or real butter)
3 tablespoons pure maple syrup (or raw organic honey)
11 inch standard, shallow pie pan
Before preparing the pie crust, preheat the oven to 350 degrees F. Next, melt the coconut oil on the stove if it’s not already a liquid (normally is at room temperature). Add the maple syrup and crushed almonds into the melted coconut oil and mix well. Then simply use fingertips to press the crust mixture evenly into the pie pan. Bake the crust for 8 to 10 minutes. Remove the crust from the oven and set aside in the refrigerator. Begin preheating the oven to 400 degrees F to bake the pumpkin pie later on.
1 ¾ cup pumpkin puree (see this post to make homemade pumpkin puree)
2-3 free-range, organic eggs, slightly beaten (for firmness)
2/3 cup pure maple syrup (or raw organic honey)
1 tablespoons melted virgin coconut oil (or real butter)
1 teaspoons ground cinnamon
½ teaspoons ground ginger
½ teaspoons ground nutmeg
½ teaspoons unrefined sea salt
Mix all ingredients together in a bowl and stir until smooth. Pour the filling into the pie crust. Bake the pie at 400 degrees F until a knife inserted 1 inch from the edges comes out moist but clean. It takes approximately 35-40 minutes. Cool. Cut the pie into pieces. Serve it chilled or at room temperature with a thick dollop of organic ice cream (coconut milk ice cream is great). ENJOY!
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