Pumpkin pie

  • 60 min
  • 12 servings

Ingredients

20 pitted dates
1 cup / 96 g almond flour
1/4 cup / 25 g shredded coconut
1 tsp sea salt
1 can pumpkin puree 15 oz / 425 g
3 eggs
1/4 cup / 60 g maple syrup
1/4 cup / 50 g coconut sugar
1/4 cup / 60 ml unsweetened plant-based milk
1 tbsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
1 tsp sea salt
1 cup / 240 ml whipping cream

Instructions

  1. Preheat oven to 350°F / 175°C.
  2. Place dates, almond flour, shredded coconut and salt in a food processor. Mix until combined to form a pie crust.
  3. Grease a 9-inch / 22 cm pie pan with oil, press the pie crust mixture evenly into the pan.
  4. Place all the remaining ingredients except the whipping cream into a mixer and blend until smooth. Spoon the mixture into the pie pan and bake in the oven for 20-30 minutes until it sets.
  5. Let it cool.
  6. Whip the cream and serve with pie.

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