Healthy Pumpkin Pie (gluten-Free, dairy Free, vegan option)

Name: Healthy Pumpkin Pie (gluten-Free, dairy Free, vegan option)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 serving
Ingredients: 1 cup coconut milk; 4 tablespoons garbanzo bean flour; 2 cups canned pumpkin; 1 cup granulated low carb sweetener; 1/2 teaspoon ginger; 3/4 teaspoon freshly grated nutmeg; 1/8 teaspoon cloves; 1 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/2 teaspoon salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course
Dessert
Cuisine
Vegan

Healthy Pumpkin Pie (gluten-Free, dairy Free, vegan option)

Iris Warren

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This simple healthy pumpkin pie is so simple and easy to do! With a no bake crust, you're going to love it.

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Ingredients

1 cup coconut milk see Recipe Notes for alternatives
4 tablespoons garbanzo bean flour (or heaping tablespoon of this Egg Replacer Powder plus 1/4 cup water, or 2 eggs))
2 cups canned pumpkin
1 cup granulated low carb sweetener
1/2 teaspoon ginger
3/4 teaspoon freshly grated nutmeg
1/8 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon salt

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Instructions

Preheat oven to 375 degrees Fahrenheit (350 for garbanzo flour option)
Place all ingredients in a blender or food processor.
Blend or process until smooth.
Pour into prepared pie crust in a 9-inch pie pan.
If desired, use extra pie crust to make cut out decorations for the top of the pie. Arrange pieces on top of poured filing
Bake for 50-60 minutes (75 for garbanzo flour option).
Again, note that if using the garbanzo bean flour option, bake for a full 75 minutes. The flour needs a low and slow bake to work well.
Remove from oven and cool completely before serving. Chill for best results.
Top with coconut whipped cream, whipped cream, or ice cream, if desired.

Notes

Baking Time and Temperature: IMPORTANT! The regular pie version bakes from 50-60 minutes at 375. However, the chickpea flour version bakes for 75 minutes at 350. You MUST bake the chickpea flour pie for 75 minutes as the pie will taste funny if you don't do that.
Crust: Keep an eye on the crust. I typically don't pre-bake the crust when making this pie, but it's best to do so. To prevent the crust from getting too brown, cover the edges. Though neither method is perfect and I'm concerned about silicone safety too, you can use this silicone crust shield to avoid using aluminum.
Blending: A food processor will work just as well as a blender if using liquid or powdered sweetener, but if using granulated, a blender is much better. Alternatively, you may want to powder your sweetener ahead of time.
A Funny But Important Taste Testing Note: It will be tempting, but if making the garbanzo flour option, do not taste the filling after adding the flour. It tastes TERRIBLE!
AIP: Use this AIP Pumpkin Pie Spice, an approved crust (try making the Pat In the Pan Crust using cassava flour for the flour) or make the pie crust free using an AIP approved sweetener. Leave the egg / egg substitute out or substitute arrowroot and tapioca for the potato starch in this egg replacer.
Vegan: Use the egg alternative and dairy-free milks as outlined in the recipe.
Paleo: For a paleo pumpkin pie, use a paleo pie crust and a paleo approved sweetener and either eggs or a paleo egg sub.