Healthy Pumpkin Pie Spectacular
Thanksgiving may be over, but that doesn’t mean pumpkin pie season has to end yet! Pumpkin spice just seems so warm and cozy in the winter, and pumpkin pie is one of my favorite ways to enjoy it. This right here is my all-time favorite pumpkin pie recipe, adapted from Southern Living, with all the unhealthy ingredients swapped out for more nutritious options. Because, let’s face it, traditional pumpkin pies are chock full of highly processed, empty calories with no nutritional value, especially the evaporated milk most pie recipes call for.
I have to make a disclaimer though, this particular recipe is not quick and easy. The end result is just so darn good though, that I can’t bring myself to make an easier version. This stuff is just awesome. If you’d really prefer to skip making the crust yourself though, there are actually a good number of healthy pie crusts that you can buy at the grocery store. Whole Foods tends to have a lot of good options, even gluten-free if you prefer to go that route. What I’m sharing here is also gluten-free, but just requires a little extra effort 😉
Gluten-Free Pie Crust:
- 1/2 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/4 cup Tapioca Starch
- 1/4 teaspoon Sea Salt
- 6 tablespoons up to 1/2 cup Coconut Oil or Grass-Fed Butter, melted
- 2 tablespoons icy cold water
- 1/2 teaspoon white vinegar
- 1-2 tablespoons coconut sugar or raw honey
- 1 egg
What to Do:
- In a large bowl, whisk almond flour, coconut flour, tapioca starch and sea salt until combined.
- In a small bowl or measuring cup, first melt coconut oil or butter (I just use the microwave) and then whisk in the water, vinegar, egg and coconut sugar or honey.
- Pour wet mixture over dry, stirring to combine until a dough is formed. Transfer to a working surface and work the dough into a ball.
- Wrap in plastic wrap and press into a thick disc. Refrigerate for at least 30 minutes (or even overnight).
- Remove the dough from the refrigerator at least 30 minutes before rolling to allow it to come to room temperature (this allows for easier rolling with less cracking).
- Roll out the dough (rolling between 2 sheets of parchment paper will help with any sticking) until you get a thin disk roughly the size of your pie dish.
- Butter or use non-stick cooking spray to grease a 9 inch deep-dish pie plate. Press dough onto bottom and up the sides of dish. Crimp edges of crust around edge of dish.
- 2 cups crushed gingersnaps (about 35-40 gingersnaps – I used these)
- 1 cup pecans, finely chopped
- 1/2 cup coconut sugar (you can get a great deal on this at Sam’s Club!)
- 1/4 cup butter or coconut oil, melted
- 1 (15-oz.) can pumpkin
- 1 can full-fat coconut milk
- 2 large eggs, beaten
- 1/2 cup cottage cheese, blended with 2 teaspoons white vinegar (healthy sub for sour cream!)
- 1 to 1 and 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground nutmeg*
- 1/8 teaspoon ground cloves*
- 1/4 teaspoon of sea salt
*3/4 teaspoon pumpkin pie spice may be substituted for these ingredients
- 1/4 cup whole wheat pastry flour or gluten-free all purpose flour
- 1/4 cup firmly packed dark brown sugar
- 2 tablespoons butter, melted
- 3/4 cup pecans, coarsely chopped
What to Do:
1. Preheat oven to 350°. Have pre-made pie crust fitted into dish and ready.
2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.
3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).
4. Flip coconut milk can over and open from bottom side. Pour off coconut water and use only the coconut cream. Stir together pumpkin, coconut cream and next 8 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet and cover pie crust edges with aluminum foil.
5. Bake at 350° for 35 minutes. Sprinkle Pecan Streusel around edge of crust. Bake another 45 minutes or until set. Let cool completely on a wire rack (about 1 hour).
Coconut Whipped Cream Topping:
- 1 can full fat coconut milk
- 2 teaspoons coconut sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Refrigerate the coconut milk overnight if possible. Flip the can over and open from the bottom side. Pour off the coconut water and scoop out the cream into a large chilled mixing bowl with the coconut sugar, vanilla extract and cinnamon. Whip coconut cream with beaters until a fluffy consistency is achieved.
Hope you enjoy and let me know how you like it! 🙂