When you think of holiday desserts, your mind probably goes right to pumpkin pie. It’s the star of many Thanksgiving tables, but unfortunately, even though the pumpkin packs a lot of nutrition, most versions are also full of lots of sugar. We decided to makeover the holiday treat to make it better for you.
Keep in mind that this is still a dessert and should be eaten like one — just a little! — but it’s a much better option than your standard recipes.
Pumpkin Pie Recipe
What You Need: For the Crust:
- 1 c. almond flour
- 2 tbsp coconut flour
- 2/3 cup tapioca flour
- 1/2 cup grass-fed butter
- 1 tbsp coconut sugar
- 1/2 tsp salt
- 1 large egg
For the Filling:
- 1 (15-ounce) can pumpkin puree
- 2 eggs, room temperature
- ½ c. full-fat coconut milk
- ½ c. pure maple syrup
- 2 tbsp creamy peanut butter
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp allspice
- ¼ tsp cardamom
What To Do: For the Crust:
For the Filling:
Enjoy!
