Silky cream pumpkin pie with a nutty maple syrup crust is incredible, sugar-free, and completely healthy.
Real maple syrup is not just a good sugar alternative; it contains 30 health-giving compounds that have anti-inflammatory, anti-diabetic, anti-bacterial, and anti-cancer properties.
Pumpkin contains vitamin A, which is good for our immune systems, reducing inflammation and promoting collagen production.
Each ingredient contributes to better health and inflammation reduction. They also contribute to one wonderful-tasting pumpkin pie!
- 2 cups or 200g ground almonds
- 2 tbsp maple syrup
- 1/3 cup or 70g coconut oil
- 1/3 tsp sea salt
- 1 egg
- 1 can 15oz or 425g pumpkin purée
- 1/2 cup full fat coconut milk
- 3 eggs
- 1/2 cup maple syrup
- 2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
For the crust, place the ground almonds and sea salt in a bowl, and mix. Add the coconut oil and maple syrup, and mix until well combined.
Add the beaten egg and continue mixing with a spatula or your hands.
Transfer to a 9-inch pie pan and spread using your fingers or a soft spatula to help spread it evenly. The dough will be slightly wet, but it is normal.
For the filling, mix all the ingredients in a bowl or food processor.
Pour the filling in over the crust.
Bake for 45 min at 175C / 350 C. Let it cool down and refrigerate for an hour before serving!