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Thank you to Bakerita for the recipe!
Thanksgiving is right around the corner and we know as well as you that there's no escaping the temptations of all the delicious food that's about to be spread in front of us.When it comes to dessert, there's no need to shy away! Especially with this guilt-free pumpkin pie recipe. With no gluten, dairy, or refined sugars, this pie is bound to please everyone at the table. Try it out and be sure to let us know how it was (or feel free to drop some off the next time you're in the studio)!
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: One 9" pie
Author: Rachel Conners
In a medium bowl, stir together the almond flour, coconut sugar, and salt. Add in the coconut oil and using a fork (or your fingers), cut into the almond flour until the coconut oil is in mostly incorporated. Stir in the egg until the dough is slightly moist and forms a ball. There may be streaks of coconut oil running through your dough.
Press the dough into a disk and wrap in plastic wrap. Place in the freezer while you prepare the filling, or place in the refrigerator if not using immediately (can keep in fridge for up to 1 week).
When ready to bake, roll out your dough in between two sheets of parchment into a 12-inch circle. Lay dough into a 9-inch pie dish (not deep dish). Place in the freezer while you prepare the filling.
Preheat the oven to 350°F.
In a medium bowl, whisk together all of the ingredients for the filling until completely smooth and combined. Pour the filling into the prepared pie crust.
Bake for 45-50 minutes or until the the center of the pie doesn't jiggle. Let cool for at least two hours before serving to let set.
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