I love Thanks Giving mostly for Pumpkin Pie. Seeing as I can eat a whole one I thought I'd try and find a healthy option this year and boy this one is delicious!
- Coconut flour
- Coconut oil
- Unsweetened coconut milk
- Pumpkin puree – canned or fresh.
- Pumpkin spice
- Sugar free crystal sweetener– try stevia or Good Good sweet like syrup
- Coconut cream
- 1 can Pumpkin Puree 425g (15 ounces)
- 2 large Egg beaten, at room temperature
- 1/4 cup Unsweetened coconut milk or unsweetened almond milk, at room temperature
- 1/4 cup Coconut cream or heavy cream
- 1/2 cup Sugar free crystal sweetener– try stevia or Good Good sweet like syrup
- 2 teaspoons pumpkin pie spice
- 1 Coconut flour pie crust - I cheated and bought mine pre done but check this recipe out for a 4 ingredient coconut pie crust.
1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) pie pan with butter or coconut oil. Set aside. I recommend a loose bottom pie pan to easily unmold the pumpkin pie without breaking the crust.
2 Stir the pumpkin puree, pumpkin pie spices, sugar-free sweetener.
3. Stir in beaten eggs, unsweetened coconut milk, coconut cream, sugar-free crystal sweetener. Whisk until consistent.
4. Pour the pumpkin filling mixture into the prebaked coconut flour crust. Shake/tap the pan gently on your benchtop to evenly spread the pumpkin filling and remove any air bubbles trapped in the filling.
5. Bake in the middle rack of your oven on fan-mode (or conventional mode) for about 40-55 minutes or until the filling is set and puff/crack in the middle. You can keep the foil on top of the pan to avoid the crust to brown too much.
6. Cool down in the pan for 3 hours then unmold (only if you are using a loose bottom pan) by pushing up the bottom of the pan. Otherwise, for ceramic or glass pan, serve the pie in the dishpan.
7. Store up to 3 days in the fridge in a cake box or on a plate covered with plastic wrap to avoid having the top of the pie dry out.