Trying to eat healthy around the holidays can prove to be difficult. Where do people tend to get lost? It’s in the sea of high calorie and high fat desserts! The constant temptation of treats and goodies seem to be everywhere. The overabundance of goodies brought into the office, the grocery stores filled with tempting sweet treats, and don’t forget about those holiday parties! Stay on track by making some desserts at home. Therefore, the control of ingredients shifts to you. It’s important to be mindful of the ingredients being used in some recipes. Of course, butter, sugar and heavy creams make desserts taste heavenly, but those ingredients are not a part of a heart-healthy diet.
So in the spirit of our heart-healthy journey and the fact that the holiday season is in full swing, we created a twist on a classic. Pumpkin pie that is vegan and gluten-free! The crust is made from almond flour and the filling with fresh pumpkin puree, none of that canned pumpkin around our kitchen! You can find our recipe for homemade pumpkin puree HERE. We snuck in sweetness with yams and maple syrup and used almond milk, but really any non-dairy milk would work. Plus how can you make pumpkin pie without pumpkin pie spice! The crust gives the pie a lovely nutty taste and the filling is creamy and thick without being too dense.
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Vegan Pumpkin Pie
Ingredients
Crust
- 2 cups almond flour
- 2-3 tbsp maple syrup
- 2-3 tbsp cold water
- ¼ cup coconut oil
Filling
- 1½ cup pumpkin puree
- 1 cup mashed sweet potato
- ½ cup unsweetened almond milk
- ¼ cup maple syrup
- 2 tsp pumpkin pie spice
- ½ tsp sea salt
- 2 tbsp cornstarch
- 1 tbsp olive oil
Instructions
Crust
- Preheat the oven to 350 degrees and grease a pie dish with coconut oil (or oil of choice).
- Combine all ingredients in a large bowl and mix.
- Add the dough to the pie dish using your hands and start by working the dough from the middle of the dish outward. Poke a few holes in the crust with a fork and bake for about 5 minutes. Set aside on a cooling rack.
Filling
- While the crust is baking make the filling by combining all ingredients in a blender and blending until smooth.
- Once the pie crust has cooled slightly add the filling and bake for 45-60 minutes until the crust has browned and the filling has started to crack.
- Set on a cooling rack and then refrigerate before serving, preferably overnight.
