Healthy Pumpkin Pie with Chocolate Graham Cracker Crust (Gluten Free!)
I have to admit that I spent lots of time in November testing out pumpkin pie dishes. And even better, I used to be set on creating a healthful pumpkin pie recipe because I’m 100% sure we won’t need to possess pumpkin pie made with sweetened condensed milk.
In the event that you weren’t already aware, my love for pumpkin pie is best up generally there with my like for all the nut butters, Justin Bieber and pet cats. You know, all the normal items in existence. Uhhhhh…
Instead of a normal crust, I decided to opt for a gluten free version utilizing the ever-amazing Pamela’s gluten totally free graham crackers I love having the ability to create recipes that everyone can enjoy through the holiday season, especially when you can’t tell that it’s gluten totally free or dairy totally free! Certainly if we’re making a graham cracker crust, why wouldn’t we ensure it is with chocolates graham crackers?! The best graham crackers available and very underrated.
Honestly, my favorite section of this pumpkin pie is not only the elements. The texture is out of this world creamy, wealthy and velvety even. Not only that, but the good amount of spices in this recipe won me over; it’s gingery with a hint of nutmeg and cloves. LOVE LOVE LOVE.
I’m likely to make this for my birthday dessert tomorrow in order that has to be proof just how much I love it, right?. Enjoy! xo.
1 (15 oz) can organic pumpkin puree
1/4 cup coconut glucose (or organic brown sugars)
2 teaspoons floor cinnamon
1/2 teaspoon floor nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 350 degrees F.
Place graham crackers in bowl of food processor and pulse until graham crackers resemble fine crumbs. Add coconut essential oil and process again for another minute until graham crumbs resemble wet sand. Press mixture consistently into pie pan. Bake for 7 minutes, after that remove from range and set aside to cool. Maintain heat in oven.
Add pumpkin, eggs, vanilla, maple syrup, coconut sugar and spices to a large bowl and whisk to mix. Slowly add in almond dairy and mix in until even and creamy. Pour into ready pie crust. Bake for 50-60 mins or until toothpick put into center happens clean and middle of pie no more jiggles. Verify pie after 20 mins to make sure crust isn’t burning. If it’s, basically cover pie sides with foil or even a pie shield. Allow pie to great for at least an hour before serving. Best with whipped cream. Keep pie in fridge. Serves 9.
Recipe by: Monique Volz // Picture taking by: Sarah Fennel
In case you have any kind of queries concerning wherever along with the best way to use almond flour bread, you possibly can e mail us in our own web page.