Healthy Pumpkin Pie without Condensed Milk
This healthy pumpkin pie is made with no condensed milk and is naturally sweetened with maple syrup. Less sugar, paleo, gluten free and dairy free yet creamy and full of fall pumpkin goodness! Forget store bought pie this year, this recipe is easy and simple to make for Thanksgiving or any occasion.
Servings 8 slices
Calories 325kcal
Equipment
- 1 Pie Plate
Ingredients
Crust Ingredients
- 1.5 cups almond flour
- ¼ cup coconut flour
- ¼ cup coconut sugar
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon pumpkin spice
Filling Ingredients
- ½ coconut cream full fat
- ½ cup maple syrup
- 2 large eggs
- 1 - 14 oz. can pumpkin puree
- 2 teaspoon pumpkin spice
Instructions
Crust Instructions
- Preheat oven to 350F. Line a pie plate or an 8X8 baking dish with parchment paper.
- Mix together crust ingredients in a large bowl. Press into baking dish and use a measuring cup to flatten and smooth top. Bake for 15 minutes.1.5 cups almond flour, ¼ cup coconut flour, ¼ cup coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla extract, ¼ teaspoon sea salt, 1 teaspoon pumpkin spice
Filling Instructions
- Combine coconut cream and sweetner until well-mixed. Add to remaining filling ingredients in a large bowl and mix until well incorporated.½ coconut cream, ½ cup maple syrup, 2 large eggs, 1 - 14 oz. can pumpkin puree, 2 teaspoon pumpkin spice
Baking Instructions
- Add pumpkin filling to pre-baked crust and bake for an additional 40-45 minutes or until the filling is set the cetner jiggles only slightly.
Notes
- Storage: Store covered in the refrigerator for up to 3-4 days. You can also freeze the pie by wrapping it tightly in a freezer-safe wrap and storing it in the freezer for up to 3 months.
- Make Ahead: I tend to eat this right from the refrigerator making this healthy pumpkin pie the perfect recipe to make a few days ahead.
- Bake pie on the middle or lower rack to prevent burning and promote more even baking.
- If the crust begins to burn put foil around the edges during the last part of baking to prevent it from burning.
- Allow the pie to cool completely to room temperature before storing in the refrigerator. Pie will be set up in 3-4 hours.
- Top with whipped cream or ice cream if you like.
- Make into bars by baking in a square Pyrex baking dish and allowing the pie to completely cool in the refrigerator before cutting into squares.
Nutrition
Serving: 1slice | Calories: 325kcal | Carbohydrates: 20.8g | Protein: 5.9g | Fat: 14.4g