KETO-FRIENDLY, VEGAN PUMPKIN PIE

Who says you have to skip the pumpkin pie this Thanksgiving?

Sometimes it can be hard to fully enjoy the holiday season when you constantly have to turn down certain foods to stay disciplined on your diet plan. 

Fortunately, there are many alternatives available today that allow us to enjoy healthy, delicious food without all the guilt.

Below is a pumpkin pie recipe that is not only healthier for you but tastes great as well! This pie is low-carb, gluten-free, dairy-free, and GUILT FREE.

Post a picture of your Thanksgiving pie on your social media, and tag @yummyandtrendy for an opportunity to be featured on our page.

Enjoy!

Model is wearing Women's Frenchie Cold Shoulder Sweatshirt & Signature Pocket Legging.

KETO-FRIENDLY, VEGAN PUMPKIN PIE

Prep-Time: 10 minutes

Cook-Time: 1 hour 15 minutes 

Total- Time: 1 hour 30 minutes

Servings: 9 slices

INGREDIENTS

Grain Free Crust:

• 1 1/2 cups almond flour
• 2 Tbsp avocado oil
• 2 Tbsp ground flax seed + 1/4 cup water
• 2 Tbsp monkfruit sweetener - or coconut sugar for non low-carb
• 1/8 Tsp pink salt 

Pumpkin Crust:

• 15 oz can of pumpkin puree
• 2/3 cup coconut cream - from a can of coconut milk refrigerated overnight
• 3/4 cup granulated monkfruit - or coconut sugar for non low-carb
• 1/4 cup natural almond butter
• 2 Tbsp ground flaxseed + 1/4 cup water
• 2 tsp pumpkin pie spice - to taste
• Pinch of pink salt 

Model is wearing Women's Frenchie Cold Shoulder Sweatshirt & Signature Pocket Legging.

DIRECTIONS

To make the crust: 

1. Preheat oven to 350. Grease a pie dish with oil. Set aside.
2. In a small bowl, mix flax, water and set aside to thicken. Stir in oil.
3. In a large mixing bowl, whisk together almond flour, salt, and monk fruit.
4. Pour wet mixture over dry and mix well with a fork until a dough forms. Add a small splash of water if it's too crumbly.
5. Press dough evenly into pie dish. Prick all over with a fork to prevent bubbling.
6. Par-bake for 10 minutes. Remove and allow to cool for 5 minutes before filling.

To make the filling:

1. Add all ingredients to a mixing bowl and whip with a hand mixer until silky smooth. Taste and adjust with more spice or monk fruit.
2. Spread filling over crust.
3. Wrap crust in foil.
4. Bake in the center rack for 70-85 minutes, until it's lightly set, but still little jiggly in the center.
5. Allow to cool completely on a wire rack at room temp, then refrigerate for 6 hours (or overnight) before serving.
6. Garnish with a dollop of coconut whipped cream. (See recipe below)

To store: Refrigerate for up to 4-5 days (the crust will soften slightly after a couple of days). Best served chilled the next day after baking.

Coconut Whipped Cream: Use a can of coconut milk that has been refrigerated 24-48 hours. Carefully scoop out only the solid cream into a mixing bowl. Add 6 drops of vanilla flavored liquid monkfruit or 10 drops of vanilla stevia or 1-2 Tbsp of your favorite powdered sweetener (add 2 tsp vanilla, optional). Whip with a hand mixer for about 20 seconds until fluffy.

Let us know how you like the pie, by sharing it on your Instagram or Facebook.

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