October 12, 2015

Pumpkin pie is a must for every Thanksgiving table. Here's a healthier version we love. You just might find yourself making it more often than once or twice a year!

Crust Ingredients
  • 3/4 cup pastry or all-purpose flour
  • 3/4 cup almond flour
  • 1/3 cup palm sugar, coconut sugar, brown sugar or xylitol
  • 1 tsp Himalayan or sea salt
  • 1/3 cup olive oil
  • 3 tbsp water
Crust Directions
  • Preheat oven to 200F.
  • Mix together all dry ingredients.
  • Create a well and add in wet ingredients. Blend thoroughly.
  • Press into 10" pan.
  • Put in the oven and turn the oven up to 350F.
  • Bake for 15 minutes, pressing as needed.
  • Allow to cool.
Pie Ingredients
  • 1 can of organic pumpkin puree
  • 1 3/4 cups of coconut milk
  • 1/3 cup of palm sugar, coconut sugar, or brown sugar
  • 2tbsp xylitol or your choice of sweetener
  • 1/4 cup rolled oats
  • 2 tbsp ground flax
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tbsp pure vanilla extract
Pie Directions
  • Preheat the oven to 400F.
  • Blend the wet ingredients together.
  • Blend the dry ingredients together.
  • Make a well in the wet ingredients and add in the dry. Mix until smooth.
  • Pour into cooled crust.
  • Bake for half an hour, remove from the oven and cool.
  • Put in the fridge for half a day. It will continue to thicken.
  • Enjoy!