Pumpkin Pie made healthier! Low-Carb, Paleo and Vegan! It everything you want: a buttery crust, a SILKY smooth rich custard -- perfectly spiced with cinnamon, nutmeg, allspice and cloves. And a dollop of fresh whipped cream on top! It really is hard to believe there's no gluten, no dairy, and NO SUGAR.
Preheat oven to 350. Grease a pie dish with oil. Set aside.
In a small bowl, mix flax, water and set aside to thicken. Stir in oil.
In a large mixing bowl, whisk together almond flour, salt, and monk fruit.
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.
Press dough evenly into pie dish. Prick all over with a fork to prevent bubbling.
Par bake for 10 minutes. Remove and allow to cool for 5 minutes before filling.
To make the filling:
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.
Spread filling over crust.
Wrap crust in foil (I used 2 large pieces of foil overlapping and covering the entire bottom of the pie dish, wrapping over the perimeter edge/crust portion only)
Bake in the center rack for 70-85 minutes, until it's lightly set, but still little jiggly in the center.
Allow to cool completely on a wire rack at room temp, then refrigerate for 6 hours (or overnight) before serving.
Garnish with a dollop of coconut whipped cream (recipe in notes) ENJOY!
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Granulated Monk Fruit Click here (Use code PRETTYPIES at checkout for 20% off)Coconut Milk here on AmazonAlmond Flour here on AmazonPumpkin Puree, Ground Flaxseed, Spices from AldiTo store: keep refrigerated 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 (save the water for a smoothie!) Add 6 drops of vanilla flavored liquid monkfruit or 10 drops of vanilla stevia or 1-2 Tbs of your favorite powdered sweetener (add 2 tsp vanilla, optional). Whip with a hand mixer for about 20 seconds until fluffy.