Today I am sharing my *WTF* is wrong with pumpkin pie recipe. It uses all ingredients without the refined sugar! If you are like me, there is this craving for pumpkin pie coming back to haunt you for the next couple of days. So, if you are ready to embrace pumpkin pie that is *100*% Whole30, I have created this recipe for you!
Decoration
Ingredients: 1/4 cup pure pumpkin puree
1/3 cup organic pumpkin pie spice
1/4 teaspoon pure vanilla extract
2 tablespoons organic sugar
3/4 cup coconut milk
Directions: preheat oven to 350 degrees
prepare 9×13 dish with almond flour and coconut oil
then mix pumpkin puree, pumpkin pie spice, vanilla, sugar and coconut milk, cover in plastic wrap and chill for at least 30 minutes
spoon filling on top of pre-made crust
bake for 30 minutes or until a knife tip comes out clean
remove from oven and drizzle with a little bit of maple syrup
How To Make The Whole 30 Pumpkin Pie
That’s right, this Whole 30 pumpkin pie is free of grain, dairy, processed sugars, and yes, pumpkin. The first two ingredients are raw pumpkin puree and cashew cream. I would say that most pumpkin pies are pretty simple. This one is a little more special than the average because it’s completely grain and dairy free. It’s also completely sugar-free.
Ingredients
Ingredients
Preparation
The easiest way to make this pumpkin pie is by using a pre-made pie shell. If you can find a pre-made pumpkin pie shell that doesn’t contain high-fructose corn syrup and fillings made with artificial colors and flavors, it’s much easier to make. Simply cut the pie shell in half and fill it with pumpkin filling. Then top the pie with whipped cream, fresh whipped topping or whipped coconut milk. Next, make the crust. Preheat the oven to 350 degrees Fahrenheit. Spray a pan with nonstick cooking spray. Place the graham cracker crumbs on the bottom and top of the pan. Drizzle on some melted butter. Next, bake for 4 minutes. Watch the oven carefully, as it can burn very quickly. You will know the crust is done by that point. Once the bottom is golden brown, take the pan out and place on a cooling rack. Allow the crust to cool and then place it on a serving plate. You can then layer the whipped cream, whipped coconut milk or whipped topping on top of the pie. Bake in the oven for an additional 25 minutes. Slice into pie slices and serve.
The Author
This is the result of over 30 years of practice and experimentation with every pumpkin recipe in existence. I spent countless hours perfecting and fine tuning each and every recipe, in order to make it the best it could be. It’s sure to make your next pumpkin pie experience a success! My motto: The Pumpkin Pie never fails! I am a self-taught cook. I never had any formal training in the kitchen, however I have learned from a lot of different cooks, chefs, and home cooks over the years. This past year I was able to take it up a notch and gain experience with the whole food movement. I hope you will enjoy it as much as I do!
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!