I absolutely love pumpkin pie around Thanksgiving.
It’s synonymous with the fall season and definitely a dessert that brings up nostalgia of going to my grandparents cabin as a kid for the holidays.
This recipe uses avocado oil instead of butter in the crust which give a crumb-like texture to pair with the creamy slightly sweet filling.
Pumpkin is a rich source of fiber and beta carotene, which is converted to vitamin A in the body. Both of these nutrients are crucial for a well functioning immune system (like we needed another reason to have pumpkin pie, am I right?!)
Here’s what you’ll need:
Yields 12-15 squares
Time: 1 hour 45 minutes
- 1.5 cups gluten free flour
- 1 cup gluten free oats
- 1/4th teaspoon salt
- 2 tablespoons coconut sugar
- 6-8 tablespoons avocado or coconut oil
- 1 tablespoon maple syrup
- 15 ounces pumpkin
- 2 eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups coconut milk
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
Preheat oven to 350 degrees and line a 8×8″ pan with parchment paper and avocado oil spray. In a food processor mix all ingredients and add additional oil until crust is lo longer dry. Press crust in pan firmly and bake for 20 minutes.
While crust is cooking mix all pie ingredients in a food processor or mixer. when curst is done, heat oven to 375 degrees. Pour pie filling into crust and bake for 60-70 minutes or until center is firm.
Once completely cooled, cut into squares and top with coconut whip cream and cinnamon. Enjoy!