Pumpkin Pie ~ Two Ways

Pumpkins are packed with tons of essential vitamins, antioxidants, and dietary fiber. What better way to enjoy it than in a pie..with a healthy twist of course! When I was younger, pie became one of my favourite things. I think it was because of my dad and his love for pie. Nothing has changed. Even as a Nutritionist, I still love pie and consider it a “food group”. More healthy versions that is.

For most pies, it’s all about the crust. This crust is more of a “tart” style crust but it’s super simple and quick to make. The wet ingredients for this crust recipe calls for coconut oil, a sweetener, and a little vanilla. I used brown rice syrup but you can easily swap it with maple syrup or coconut sugar. Brown rice syrup is made by breaking down the starch from cooked brown rice, turning it into easily digestible sugars. I’m calling this part of the recipe healthy- sugar is sugar. BUT some are better than others.

The base of the crust is made from ground almonds and arrowroot flour. Now, I know arrowroot may sound “foreign” to some of you but don’t worry. Most health foods stores carry it. Remember those arrowroot teething cookies your parents use to give you? Well, it’s the same flour but without the crap.

Almonds are every where these days; almond butter, almond milk, and several body lotions and oil. Please don’t fear the fats of nuts and seeds. There is a thing called good fats and bad fats.

Almonds = good fats.

They are low in saturated fatty acids, rich in unsaturated fatty acids, contain fiber, and contain phytosterol antioxidants as well as plant protein. Phytosterols are plant-derived compounds that are structurally related to cholesterol. (link below for more in-depth info on those plant power antioxidants.)

So you can make this pie with macadamia nuts or cashews if you want to make it vegan or you can just use 2 eggs if you want a more traditional pie. Just depends on your preference or who is joining you for dessert.

Helping to keep your engine nourished,

PUMPKIN PIE ~ TWO WAYS

Pumpkin Pie ~ Two Ways

Print Recipe

Ingredients

CRUST:
3 cups Almond Flour
2/3 cup Arrowroot Flour
1/4 tsp Sea Salt
1/4 tsp Cinnamon- ground
2 Tbsp Flax Seeds- ground
1/2 cup Coconut Oil
1/4 cup Sweetener
1 tsp Vanilla
FILLING:
3 cups Pumpkin puree
1/2 cup Pre-soaked nuts or 2 Eggs
1/4 cup Water* only use if doing nut version
1 Tbsp Arrowroot Flour of Ground Flax Seeds
1/4 - 1/3 cup Sweetener (Maple Syrup or coconut sugar)
1 tsp Sea Salt
1 tsp Ginger-ground
1/2 Tbsp Cinnamon- ground
1/8 tsp Clove- ground
1/8 tsp Nutmeg- ground

Instructions

FOR THE CRUST: Preheat oven to 350F. Grease pie dish or line with parchment paper.

In a food processor, combine the ground almonds, arrowroot flour, ground flax and spices. Pulse for a few seconds until everything is combined and fluffy. Than add in the wet ingredients and blend until you get a crumbly texture.

Remove crust mixture and flatten into prepared pie dish. Use a spoon or spatula to help press the mixture down. Then use a fork to mark the crust.

Bake the crust for 5-7 min until its lightly golden. Set aside and cool while you prepare the filling.

FOR THE FILLING WITH EGGS:

In a food processor, blend pumpkin puree, spices, Arrowroot/Flax, and sweetener.

Once it's well combined, blend in the eggs.

Pour filling mixer into pie crust and bake for 40-55min. You may need to cover the edges of the pie to prevent them from getting burnt.

Notes

FOR FILLING WITH NUTS: Soak nuts in hot water for 1 hr. Drain, rinse and blend smooth with 1/4 cup fresh water in a food processor. Then add in the pumpkin, spices, etc. and continue with the steps above.