Healthy Pumpkin Pie with Chocolate Graham Cracker Crust (Gluten Free!)
Healthy Pumpkin Pie with Chocolate Graham Cracker Crust (Gluten Free!) requires roughly 1 hour and 10 minutes from start to finish. One serving contains 210 calories, 3g of protein, and 12g of fat. For $1.1 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 9. It can be enjoyed any time, but it is especially good for Thanksgiving. 261 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Head to the store and pick up coconut oil, coconut sugar, ground ginger, and a few other things to make it today. It is brought to you by Ambitious Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is pretty good. Vegan Pumpkin Pie Squares with Gluten-Free Graham Cracker Crust, Pumpkin Pie with Graham Cracker Crust, and Ginger Pumpkin Pie With Graham Cracker Crust are very similar to this recipe.
Servings: 9
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 cup unsweetened vanilla almond milk
1 (15 oz) can organic pumpkin puree
7 Pamela's Chocolate Grahams
2 tablespoons melted coconut oil
1/4 cup coconut sugar (or organic brown sugar)
2 eggs
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup pure maple syrup
1 teaspoon vanilla extract
Equipment:
oven
food processor
bowl
pie form
whisk
toothpicks
aluminum foil
Cooking instruction summary:
Preheat oven to 350 degrees F.Place graham crackers in bowl of food processor and pulse until graham crackers resemble fine crumbs. Add in coconut oil and process again for another minute until graham crumbs resemble wet sand. Press mixture evenly into pie pan. Bake for 7 minutes, then remove from oven and set aside to cool. Keep heat in oven.Add pumpkin, eggs, vanilla, maple syrup, coconut sugar and spices to a large bowl and whisk to combine. Slowly add in almond milk and mix in until smooth and creamy. Pour into prepared pie crust. Bake for 50-60 minutes or until toothpick inserted into center comes out clean and center of pie no longer jiggles. Check pie after 20 minutes to make sure crust isn't burning. If it is, simply cover pie edges with foil or a pie shield. Allow pie to cool for at least an hour before serving. Top with whipped cream. Keep pie in fridge. Serves 9.
Step by step:
1. Preheat oven to 350 degrees F.
2. Place graham crackers in bowl of food processor and pulse until graham crackers resemble fine crumbs.
3. Add in coconut oil and process again for another minute until graham crumbs resemble wet sand. Press mixture evenly into pie pan.
4. Bake for 7 minutes, then remove from oven and set aside to cool. Keep heat in oven.
5. Add pumpkin, eggs, vanilla, maple syrup, coconut sugar and spices to a large bowl and whisk to combine. Slowly add in almond milk and mix in until smooth and creamy.
6. Pour into prepared pie crust.
7. Bake for 50-60 minutes or until toothpick inserted into center comes out clean and center of pie no longer jiggles. Check pie after 20 minutes to make sure crust isn't burning. If it is, simply cover pie edges with foil or a pie shield. Allow pie to cool for at least an hour before serving. Top with whipped cream. Keep pie in fridge.
8. Serves 9.
Nutrition Information:
covered percent of daily need
