DIY Thanksgiving Pie: Pumpkin Spice

MEAL TYPE: Dessert, Snack

SEASON: Fall

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 8 SERVINGS

DIY Thanksgiving Pie: Pumpkin Spice

Many of our favorite recipes take a DIY approach—and this beautiful Thanksgiving pie is no exception! Start with a delicious gluten-free almond-oat crust that’s loaded with healthy protein and fiber. From there, make it your own with a choice of filling. Below you’ll find the recipe for our Pumpkin Spice pie. Check out our recipe index for our Apple Pear Cardamom and Chocolate filling options. With just a touch of natural sweetener, your blood sugar won’t spike, crash, and send you into a food coma. Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

Crust Ingredients (makes one 9-inch pie)

1 c. oats

1 c. almonds

⅓ c. coconut oil

¼ c. maple syrup

½ tsp. sea salt

1 tsp. cinnamon

¼ tsp. nutmeg

½ tsp. cardamom

Filling Ingredients

1 15 oz. can organic pumpkin puree

¾ c. maple syrup

2 large eggs, beaten (*for egg substitute, whisk 1 Tbsp ground flax or chia seeds with 3 Tbsp water)

1 ½ Tbs. arrowroot powder

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. freshly grated nutmeg

¼ tsp. ground cloves

½ tsp. sea salt

1 c. whole milk, almond milk or coconut milk

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INSTRUCTIONS

Preheat oven to 425 degrees.
To make the crust, add almonds to a food processor and pulse until it becomes a coarse meal. Add remaining crust ingredients and pulse together until oats are coarsely ground and mixture is thoroughly combined.
Using your hands, spread and press the crust mixture into a 9-inch tart pan, working the dough up the sides. Set aside.
In a small bowl, combine arrowroot, cinnamon, ginger, nutmeg, cloves and sea salt. In a large bowl, whisk together eggs or flax/chia substitute, pumpkin puree, maple syrup and spice mixture until well blended. Gradually stir in milk.
Pour the filling into the prepared crust and place in oven. Bake for 15 minutes at 425 degrees, reduce heat to 350 degrees and bake for an additional 40-50 minutes or until toothpick comes out clean. Cool to room temperature on a cooling rack for 2 hours or until ready to serve.
To serve, carefully remove outer shell of tart pan, slice, top with whipped coconut cream and enjoy!
Whipped Vanilla Coconut Cream:
Place metal bowl in freezer for 10 minutes. Remove from freezer and add 1 c. coconut milk and 1 Tbs. coconut sugar and 1 tsp. bourbon vanilla bean paste. Whisk on high with a handheld mixer until stiff peaks begin to form.

2 people have left a comment. Join the conversation!

Monica SAID:

11/20/2016 |Reply

Made this today and it was the best pumpkin pie I ever made. The crust came out very crunchy which we all loved. I used real pumpkin that I roasted and blended instead of the canned one and home made almond milk (almond butter blended with water). I also put coconut sugar in the filling instead of the maple syrup (still used the maple in the crust). Will certainly make this again.
Kim SAID:

11/15/2016 |Reply

This pumpkin pie was delicious! According to my husband, “the crust was like a graham cracker crust but much better because it was almonds and oats.” The hint of cardamom and saltiness in the crust were a great compliment to the filling. The filling was light like a mousse (I used coconut milk). We served it cold with sweetened whipped cream (1 cup whipping cream, 1 tbsp sugar, 1/2 tsp vanilla – Ina Garten’s recipe). I will definitely make this pie for Thanksgiving next week. A few things to note… I plan to 1.5 the crust recipe next time. I had a little difficulty smoothing the crust over the bottom and up the sides, and I think it would be easier with a little extra crust to work with. Also, it was difficult getting the pie out of the tart pan, so I highly recommend greasing the pan. I plan to grease it and put greased parchment paper on the bottom. Lastly, I could not find a 9″ tart pan and ended up using a 10″ tart pan. I actually had a little filling leftover, likely because I did not smooth out the crust enough and get high enough sides. So I think by increasing the crust dough I’ll be able to use all the filling, and the 10″ tart pan should be fine. I’d love to hear if anyone else has tips for the crust!

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