Healthy Pumpkin Pie with Chocolate Graham Cracker Crust (Gluten Free of charge!)

I must admit that I spent lots of time in November trying out pumpkin pie dishes. And even better, I had been set on creating a healthy pumpkin pie formula because I’m 100% sure we don’t need to possess pumpkin pie made out of sweetened condensed milk.

In the event that you weren’t already aware, my like for pumpkin pie is ideal up now there with my like for all your nut butters, Justin Bieber and felines. You know, all the normal issues in existence. Uhhhhh…

Instead of a traditional crust, I decided to go with a gluten totally free version utilizing the ever-amazing Pamela’s gluten free graham crackers I really like having the ability to create recipes that everyone may enjoy during the holiday season, especially when you can’t tell that it’s gluten free or dairy free! Certainly if we’re creating a graham cracker crust, why wouldn’t we allow it to be with chocolates graham crackers?! The very best graham crackers around and very underrated.

Truth be told, my favorite part of this pumpkin pie isn’t just the ingredients. The texture is out of this globe creamy, rich and velvety even. Not only that, but the great quantity of spices within this recipe won me over; it’s gingery having 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 how much I really like it, ideal?. Enjoy! xo.

Prep period:

10 mins

Cook period:

1 hour

Total time:

Ingredients

1 (15 oz) may organic pumpkin puree

2 eggs

1/4 cup coconut sugar (or organic brown sugar)

2 teaspoons floor cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon floor ginger

1/8 teaspoon floor cloves

Instructions

Preheat oven to 350 degrees F.

Place graham crackers in plate of meals processor chip and pulse until graham crackers resemble fine crumbs. Add in coconut oil and process again for another minute until graham crumbs resemble wet sand. Press combination consistently into pie skillet. Bake for 7 minutes, then remove from oven and set aside to cool. Keep heat in oven.

Combine pumpkin, eggs, vanilla, maple syrup, coconut sugar and spices to a large bowl and whisk to combine. Slowly add in almond dairy and combine in until smooth and creamy. Pour into ready pie crust. Bake for 50-60 mins or until toothpick inserted into center arrives clean and center of pie no more jiggles. Examine pie after 20 moments to be sure crust isn’t burning up. If it’s, just cover pie edges with foil or even a pie shield. Allow pie to awesome for at least one hour before serving. Best with whipped cream. Keep pie in refrigerator. Serves 9.

Recipe by: Monique Volz // Pictures by: Sarah Fennel

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