Pumpkin Pie with Coconut Flour Crust (Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 306.6
- Total Fat: 15.2 g
- Cholesterol: 124.2 mg
- Sodium: 367.4 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 6.9 g
- Protein: 5.5 g
View full nutritional breakdown of Pumpkin Pie with Coconut Flour Crust (Gluten Free) calories by ingredient
Introduction
A lighter version and few carbs than the traditional pie. A lighter version and few carbs than the traditional pie.Number of Servings: 8
Ingredients
-
For Crust:
*Bob's Red Mill Coconut Flour, 12 tbsp
Egg, fresh, whole, raw, 2 large
Salt, .25 tsp
Honey, 2 tbsp
Land O Lakes, Salted Butter, 1 Tbsp, 8 serving
For Pie Filling:
Pumpkin, cooked, 2 cup, mashed
Brown Sugar, .5 cup, packed (7.8 oz.)
*Organic cane sugar, 12 tsp
Almond Breeze Almond Milk, Original, refrigerated, 8 oz
Egg, fresh, whole, raw, 2 large
Cinnamon, ground, 3 tbsp
Ginger, ground, 3 tsp
*Pumpkin Pie spice, 3 tsp
Vanilla Extract, 1 tsp
Directions
For Pie Filling:
Mix sugars and spices, and Vanilla in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in almond milk. Whisk all together until well incorporated.
For Crust:
In a medium bowl beat butter, eggs, honey and salt together with a fork. Then add coconut flour. Stir until dough holds together.
Putting it together:
Pour filing into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RFLECK264.
Mix sugars and spices, and Vanilla in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in almond milk. Whisk all together until well incorporated.
For Crust:
In a medium bowl beat butter, eggs, honey and salt together with a fork. Then add coconut flour. Stir until dough holds together.
Putting it together:
Pour filing into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RFLECK264.