Truth be told, I don’t love pumpkin pie.
I know, the horror.
It’s an American classic, a Thanksgiving tradition, all of that. But I’d just much rather eat a chocolate cream pie, which is what I make for myself on Thanksgiving. Yes, I make pumpkin pie for all the pumpkin lovers and make a chocolate pie basically for myself. Just kidding. Sort of.
But even I like this pumpkin pie. I like the creaminess from the coconut milk, I like that it doesn’t taste like a bucket of sugar was added and overall I like knowing that I’m not going to develop diabetes from eating it. Especially if I have more than one slice. Which, let’s be honest, I will.
- 2 cups almond flour
- 1 egg
- 2 tbsp butter
Combine all ingredients until smooth and a dough is formed. I like to blend in a food processor so it becomes very fine. Press evenly into a pie pan. No need to bake first.
- 1 can organic pumpkin
- 1/2 can coconut milk
- 1/2 cup raw honey or for a firmer filling, try 1/2 cup coconut sugar
- 3 eggs
- 1 tbsp cinnamon
- 1 tsp pumpkin pie spice
Bake on 350 for about 50 minutes, or until the center is set.
Top with whipped cream!