• Megan Sullivan

Paleo Pumpkin Pie

A Pumpkin Pie that is refined Sugar Free, Dairy Free, Gluten Free delicious and easy to make!




INGREDIENTS:


CRUST

  • 1 cup blanched almond flour

  • 1/4 cup coconut flour

  • 1/2 tsp baking powder

  • 1/4 tsp sea salt

  • 3 Tbsp coconut oil (melted)

  • 1 Tbsp unsweetened vanilla almond milk

  • 2 large egg whites

  • 1 tsp vanilla extract



- If you want to make this F-Factor Approved also add 1/2 cup (2 scoops) Vanilla 20/20 Fiber/Protein Powder


FILLING

2 Eggs

1 (15-oz) can pumpkin puree

1/2 cup of Sugar - I use Lakanto Munk fruit sugar or you can use Stevia

1⁄2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp ground cloves

1⁄2 tsp ground ginger


- You can substitute the ground cloves and ground ginger for 1tsp all spice

- If you want to make this F-Factor Approved also add 1/2 cup (2 scoops) Vanilla 20/20 Fiber/Protein Powder



Directions:

1. Preheat oven to 350°F. Coat a pie dish with nonstick cooking spray and set aside. 2. In a medium bowl, combine almond flour, coconut flour, 20/20 powder, sea salt and baking powder. Set aside. 3. In a small bowl, whisk coconut oil, almond milk, egg whites and vanilla extract until well combined. Pour mixture into the medium bowl and fold until a dough forms (dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry). Refrigerate for one hour. 4. Roll into a round and place into pie dish, making sure crust covers all sides. Trim extra around pie dish so it is even all around. 5. In a medium bowl mix together all pie ingredients. 6. Pout into pie dish and bake for 30-45 minutes, or until crust is golden brown.

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