Friday, November 21, 2014

Clean Pumpkin Pie - Perfect for Surviving the Holidays!


OK, so I am not a fan of pumpkin, but some of my family is!

So whats a good person to do? 

Find and make a clean version of a Thanksgiving and holiday favorite, Pumpkin Pie!

Just because I changed our eating habits, to be as clean and healthy as possible, doesnt mean I or anyone I love has to miss out on foods we loved! 



(original recipe courtesy of iFood)

Ingredients
For the Pie Crust:
1 cup almond flour (meal) or finely ground almonds
1+1/2 cup (white) whole wheat flour + more for dusting/rolling
1/4 cup coconut oil, melted
3/4 cup almond milk, unsweetened
1/8 tsp salt
Coconut oil (cooking) spray
For Pumpkin Pie Filling:
1/2 cup egg whites
15 oz can (2 cups) pumpkin puree (not pumpkin pie filling)
1/2 cup almond milk, unsweetened
1/2 cup agave nectar or honey
1/2 tsp pure vanilla extract
1+1/2 tsp pumpkin pie spice
1/4 tsp salt

Directions
1. Preheat oven to 425 degrees F. Spray 9" pie dish with
cooking spray (I use coconut oil spray) and set aside.
2. In a large mixing bowl, combine all crust ingredients and mix
with spatula, later on with your hands, until a ball of dough forms. If
necessary, add more almond milk or flour, use your judgement.

On a flat surface, roll out the crust until it's large enough to cover the pie dish. First, flatten the dough ball with your hands and then use the rolling pin. Dust the dough with flour while rolling, and it might help to place it on a parchment paper half way through for easier rolling and moving.


Place the pie dish upside down on the rolled out dough. Flip and mold the crust in to the pie dish using your hands. Cut the excess dough with kitchen scissors or knife. P.S. You can use the scrapes to make cookies ! Just bake for 15-20 minutes at 425 degrees F.

In a large bowl, whisk Pumpkin Pie Filling ingredients together. Pour into pre-baked crust, reduce oven temperature to 350 degrees F and bake for another 45 minutes.

Let the pie cool completely before slicing. Cut into 8 slices and serve warm or cold, with
whipped coconut cream or just plain.

Storage Instructions: Refrigerate covered for up to 3 days.




Make this pie for Thanksgiving!! And tell me how it came out and send pictures!!