Are you ready to ditch the heavy, traditional pumpkin pie this year and embrace a lighter, healthier, yet equally delicious alternative? This Pumpkin Pie recipe with coconut cream is the perfect answer! It retains all the warm, comforting flavors of a classic pumpkin pie but boasts a creamy, dreamy texture thanks to the addition of coconut cream, significantly reducing the fat and sugar content. It's the perfect homemade dessert for Thanksgiving, fall gatherings, or a cozy night in. Get ready to impress your family and friends with this easy and healthy recipe.
Ingredients:
This recipe makes one 9-inch pie.
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For the Crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
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For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- ½ cup maple syrup (or honey, to taste)
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate.
- In a medium bowl, whisk together almond flour, coconut flour, and salt.
- Add the melted butter and eggs, mixing until a dough forms.
- Press the dough evenly into the prepared pie plate, forming a crust. You can use your fingers or a measuring cup to press it into the pan.
- Bake for 12-15 minutes, or until lightly golden. Let it cool completely.
Making the Filling:
- Scoop out the thick, solidified coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind. (Reserve the watery liquid for smoothies or another recipe!)
- In a large bowl, whisk together the pumpkin puree, coconut cream, maple syrup, eggs, pumpkin pie spice, cinnamon, ginger, cloves, and salt until smooth and creamy.
- Pour the filling into the cooled pie crust.
- Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Refrigerate for at least 2 hours for best results.
Tips for the Best Pumpkin Pie:
- Refrigerate your coconut milk: This step is crucial for separating the thick cream from the watery liquid.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around 45 minutes.
- Cool completely: Allowing the pie to cool completely prevents the filling from becoming runny.
- Get creative with spices: Feel free to adjust the spices to your liking. A dash of nutmeg or allspice can add extra flavor.
Variations:
- Add nuts: Toasted pecans or walnuts would make a delicious addition to the filling or sprinkled on top of the finished pie.
- Chocolate swirl: Melt some dark chocolate and drizzle it over the top of the filling before baking for a decadent twist.
- Gingersnap crust: Use gingersnap cookies instead of almond and coconut flour for a spiced crust.
Nutritional Information (Approximate per serving, based on 8 servings):
Calories: Approximately 350-400 Fat: Around 20-25g Protein: Around 5-7g Carbohydrates: Around 40-45g Fiber: Around 4-5g
Note: Nutritional information is an estimate and may vary based on the specific ingredients used.
This healthy pumpkin pie with coconut cream offers a delicious and guilt-free way to enjoy this classic fall dessert. It’s a perfect example of how easy recipes can be both delicious and healthy! Enjoy!