Pumpkin Pie with Almond Flour Crust

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Thanksgiving is not complete for me without a slice of pumpkin pie! I was determined to make an SCD friendly version resembling the original as closely as possible. After many experimental baking sessions, I was able to successfully make this pie with a perfectly flaky crust! Not to mention this pie is filled with delectably creamy pumpkin and warm baking spices ladened throughout. This is sure to take you on a stroll down memory lane! I like to serve this pie with a dusting of cinnamon to really accentuate the fall flavors. 

Some of you may be asking where’s the whipped cream? While I personally choose to not ingest dairy, I totally understand that some may not enjoy pumpkin pie quite as much without it. If that’s the case, there is a recipe in Breaking the Vicious Cycle by Elaine Gottschall on page 134 under the frostings category called “Honey Cream Whipped Topping”. It calls for honey, vanilla, and “French Cream” which is another recipe located on page 158. It consists of heavy cream or half and half as well as a very specific type of commercial yogurt. It will take 24-48 hours to make the “French Cream” as it must ferment, so be sure to plan ahead if you want to indulge in this treat for the big meal. 

Pumpkin Pie with Almond Flour Crust

Serves 8
Prep: 20 min
Cooking: 1 hour 
Total: 1 hour 20 min
Beginner   

Ingredients: 

For Crust: 

2 ½ Cups almond flour

2 Tbsp. coconut flour 

1 Egg

½ tsp. Vanilla extract

¼ tsp. salt

¼ Cup of coconut oil, melted 

 

For Filling: 

16 oz. pumpkin puree 

½ Cup honey 

½ Cup almond milk, no thickeners 

2 Eggs

2 Tbsp. coconut oil, melted and cooled

1 tsp. cinnamon, ground  

½ tsp. nutmeg, ground 

¼ tsp. clove, ground

Pinch of salt 

Method Of Prep: 

For the crust: 

  1. Preheat the oven to 350° F.
  2. Grease a pie pan well with butter or coconut oil.
  3. In a large bowl mix together almond flour, coconut flour, and salt.
  4. Add in egg, melted and cooled coconut oil, and vanilla extract.
  5. Mix together until ingredients are well incorporated and you can form a ball. This dough will be dry and crumbly in texture.
  6. Press the dough into an even layer in the bottom of the pie pan, and up the sides to form the crust.
  7. Take a fork and poke holes in the bottom of the crust to prevent bubbling.
  8. Bake for 12-15 minutes or until lightly golden brown.
  9. Remove from the oven and cool while preparing the filling. 

For the filling: 

  1. In a large bowl whisk together pumpkin puree, honey, almond milk, eggs, melted coconut oil, spices, and salt.
  2. Stir together until combined.
  3. Pour into the cooled pie shell.
  4. Bake at 350° F for 45-50 minutes or until mostly set, with a little jiggle in the middle of the pie.
  5. Open the oven door, and let sit for 30 minutes.
  6. Remove from the oven and let cool completely.
  7. Refrigerate for 2-4 hours before cutting to ensure it is set and holds the correct textures.
  8. Slice and enjoy! 

               

            

Nutrition Facts: 
Calories- 500
Carbs- 58.7 g
Protein- 10 g
Fat- 26.2 g