Description
This recipe is healthier and gluten-free but still delicious and deserves a seat at your Thanksgiving table!!
Ingredients
For the crust:
Dry Ingredients:
1 1/2 cups almond meal (or flour)
1/4 cup honey graham crackers crumbs** (we used Pamela’s Gluten-Free Honey Grahams and ground them in the Nutribullet)
1 pinch sea salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Wet Ingredients:
1 teaspoon pure vanilla extract
3 tablespoons coconut oil
2 tablespoon maple syrup
For the pie filling:
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
3 eggs, whisked
1/4 cup pure maple syrup
1/4 cup coconut sugar
1/4 cup unsweetened vanilla nut milk (we used Unsweetened Vanilla Cashew Milk)
1 teaspoon vanilla extract
1 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
Instructions
To make the crust:
1.) Preheat your oven to 350•
2.) In a medium to large sized bowl, add all the dry ingredients and use a whisk to break up any clumps.
3.) Add in the wet ingredients and stir together. You may need to bring the crust together with your hands and press into a large ball.
4.) In a 9-inch pie plate that has been sprayed with cooking spray, press the crust on the bottom and up the sides of the pie plate. Try to get this as even as possible but it doesn’t have to be perfect.
5.) Bake in the oven for 10 minutes and set aside to cool while you make the filling.
6.) To make the filling, add the ingredients in a big bowl and gently stir until combined.
7.) Carefully pour the filling into the prepared pie crust and bake for 50 minutes or until the center is set and no longer too wobbly.
8.) Let the pie cool completely before cutting. Then, slice and put a nice dollop of whipped cream on it and enjoy!!
Notes
**You can use regular graham crackers if not gluten-free
