Healthy Pumpkin Pie with Chocolates Graham Cracker Crust (Gluten Free of charge!)
I must admit that I spent a lot of time in November trying out pumpkin pie meals. And also better, I was set on creating a healthful pumpkin pie formula because I’m 100% sure we don’t need to have pumpkin pie made out of sweetened condensed milk.
If you weren’t already aware, my like for pumpkin pie is right up right now there with my love for all the nut butters, Justin Bieber and pet cats. You know, all the normal things in lifestyle. Uhhhhh…
Instead of a normal crust, I decided to opt for a gluten free version using the ever-amazing Pamela’s gluten free graham crackers I really like being able to create recipes that everyone can enjoy during the holiday season, especially when you can’t inform that it’s gluten free or dairy free of charge! Obviously if we’re creating a graham cracker crust, why wouldn’t we ensure it is with chocolate graham crackers?! The best graham crackers around and incredibly underrated.
Truth be told, my favorite section of this pumpkin pie isn’t just the substances. The texture has gone out of this world creamy, wealthy and velvety smooth. Not just that, pigs feet slow cooker but the good amount of spices within this recipe gained me over; it’s gingery using a hint of nutmeg and cloves. Like LOVE LOVE.
I’m probably going to make this for my birthday dessert tomorrow in order that must be proof just how much I really like it, right?. Enjoy! xo.
1 (15 oz) may organic pumpkin puree
1/4 cup coconut sugar (or organic brown glucose)
2 teaspoons surface cinnamon
1/2 teaspoon surface nutmeg
1/2 teaspoon surface ginger
1/8 teaspoon ground cloves
Preheat oven to 350 levels F.
Place graham crackers in bowl of food processor chip and pulse until graham crackers resemble okay crumbs. Add coconut oil and process again for another minute until graham crumbs resemble moist sand. Press mixture consistently into pie pan. Bake for 7 mins, then remove from oven and set aside to cool. Maintain heat in range.
Add more pumpkin, eggs, vanilla, maple syrup, coconut glucose and spices to a large dish and whisk to mix. Slowly add in almond dairy and mix in until smooth and creamy. Pour into ready pie crust. Bake for 50-60 mins or until toothpick put into center happens clean and center of pie no longer jiggles. Verify pie after 20 moments to be sure crust isn’t burning up. If it is, simply cover pie sides with foil or perhaps a pie shield. Allow pie to great for at least one hour before serving. Best with whipped cream. Keep pie in refrigerator. Serves 9.
Recipe by: Monique Volz // Photography by: Sarah Fennel