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Healthy Living How To

Vanessa Rae Romero

Pumpkin Pie with Nut Crust

November 7, 2011 By Vanessa Rae Romero

Last week I posted the Primal Pumpkin Bake recipe on Mark's Daily Apple. Another forum member commented he was looking for a pumpkin pie recipe without the dairy. Challenge accepted. I followed the recipe on the back of the can of pumpkin. Swapped out the sweetened condensed milk with coconut milk and stevia. I used my favorite nut crust, which is a combo of almond flour and hazelnut flour and voilà…. If you are avoiding dairy, serve with dairy-free whipped coconut cream. 

Pumpkin Pie

Pumpkin Pie with Nut Crust

Printable Recipe

Serves 6-8

Nut Crust

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

  • 1 c. Unblanched Almond Flour
  • 1/2 c. Bob’s Red Mill Hazelnut Meal/Flour
  • 1/4 c. Extra Light Olive Oil or Coconut Oil
  • Pinch of Celtic Sea Salt

Directions

  1. With a fork, mix oil with nut flour and salt until you have a “crumble-like” texture.
  2. With fingers, pat crust into bottom and halfway up the sides of 9 inch pie plate.
  3. Bake at 350° F for 15 minutes or until lightly brown.
  4. Must be completely cool before filling.

Pumpkin Pie

Prep Time: 3 minutes
Cook Time: 50 minutes

Ingredients

  • (1) 15 oz. Can Farmer's Market Organic Pumpkin
  • (1) 13.5 oz. Can Native Forest Organic Coconut Milk
  • 3/4 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Nutmeg
  • 1/4 tsp. Ground Ginger
  • 1/4 tsp. Ground Cloves
  • 1/2 tsp. Celtic Sea Salt
  • 1/8 tsp. NuNaturals Pure White Stevia Extract Powder
  • 2 Large Organic Eggs
  • 1 Nut Crust

Directions

  1. Mix pumpkin, coconut milk, spices and stevia together.
  2. Add eggs and mix slowly just until thoroughly mixed.
  3. Pour pie filling into nut crust.
  4. Bake at 425° F for 15 minutes, then reduce temperature to 350° F for an additional 35 minutes.
  5. Thoroughly cool and chill before serving with a dollop of fresh whipped coconut cream.

About Vanessa Rae Romero

A Christ-follower, wife, mom, grandma, entrepreneur, city slicker, purple lover, and health nut who inspires women to live healthy, love intently, lead purposefully, and to have fun along the way.

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Filed Under: Healthy Recipe Tagged With: desserts, gluten-free, low-carb, pie, pumpkin, sugar-free, Thanksgiving

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ABOUT VANESSA

Hello, I'm Vanessa! I once had someone tell me they did not like my purple hair, said it was for the birds. My nickname is Birdie. Sometimes, The Bird. I am a Christ-follower, wife, mother, grandmother, business owner, city slicker, purple lover, and health nut. I blog about healthy living; from food freedom to financial freedom and everything in between.

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