Recipe Image

Servings:

Dairy-Free Pumpkin Pie

Refined sugar-free and dairy-free this pie will let you enjoy holiday season with no guilt.

Total Time

1hr

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

For the Crust

•

1/2 cup

Kamut Flour

•

2 Tbsp

Oat Flour

•

4 Tbsp

Almond Flour

•

1/4 cup

Rice Flour

•

1/8 tsp

Xanthan Gum

•

1 1/2 Tbsp

Almond Butter

•

1 oz

Coconut Oil , melted

•

to taste

Almond Milk

For the Filling

•

3 cups

Pumpkins , roasted

or Canned Pumpkin Puree

•

Eggland's Best Classic Eggs

•

to taste

Ground Ginger

•

to taste

Simply Organic Cinnamon, Ground

•

to taste

Ground Nutmeg

•

3/4 cup

Coconut Milk

•

2 Tbsp

Maple Syrup

Cooking Instructions

Preheat your oven to 355 degrees F (180 degrees C).

For the crust place the Kamut Flour (1/2 cup) , Oat Flour (2 Tbsp) , Almond Flour (4 Tbsp) , Rice Flour (1/4 cup) and Xanthan Gum (1/8 tsp) into a large bowl

Add Almond Butter (1 1/2 Tbsp) and Coconut Oil (1 oz) . Stir with a spoon and add as much Almond Milk (to taste) as needed to form a smooth dough but not sticky.

Roll out the dough and lay it in a baking pan. Set aside.

In a food processor place the Pumpkins (3 cups) , Eggland's Best Classic Eggs (2) , Ground Ginger (to taste) , Simply Organic Cinnamon, Ground (to taste) , Ground Nutmeg (to taste) , Coconut Milk (3/4 cup) and Maple Syrup (2 Tbsp) to make the filling and blend until creamy.

Pour it into the pie crust and bake in preheated oven for about 40 minutes.

Remove from the oven and let it cool down completely. Refrigerate until ready to serve. Decorate it with a dollop of greek soy yogurt, vegan whipping cream, or soy ice cream!

Nutrition Per Serving

CALORIES

296

FAT

19.6 g

PROTEIN

7.4 g

CARBS

25.8 g