Totally no-nonsense, this pie is delicious and nutritious. Even better with a dallop of cream on top!
Total time (including baking): 1.5 hours. Makes one pie.
Materials: Mixing bowl; processor; measuring vessels; pie pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Crust:
- 6 (~90 grams) large graham crackers
- ½ cup almond flour
- 4 tbsp almond butter
Filling:
- 1 can (15 oz) pumpkin purée
- 1 egg
- ⅓ cup packed brown sugar
- ⅓ cup coconut cream
- 2 tbsp flour (can use coconut flour)
- 1 ½ tsp pumpkin pie spice (or some combination of cinnamon, ginger, allspice, cloves, and/or nutmeg)
Instructions:
- Preheat oven to 425˚F.
- Prepare crust: In a processor, blend 4 tbsp almond butter, 6 large graham crackers, and ½ cup almond flour. Spread into pie pan with tips of your fingers.
- Prepare filling: In a mixing bowl, combine 1 can pumpkin purée, 1 egg, ⅓ cup brown sugar, ⅓ cup coconut cream, 2 tbsp flour, and 1 ½ tsp pumpkin pie spice. Beat until light and airy, about 3-5 minutes.
- Pour filling into crust. Bake 15 minutes at 425˚F, then 350˚F for 35 minutes.
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