About the Recipe
Indulging in a gluten-free pumpkin pie goes beyond enjoyment – it's, like wrapping yourself in a blanket of autumn flavors and warmth! By blending ingredients with the coziness of a classic pumpkin pie recipe this dessert offers a delightful option, for those seeking to elevate their eating habits while still savoring every bite.
Rich, spiced gluten-free pumpkin pie with a crunchy nut crust, perfect for autumn.
How it Can Help Your Fitness
The base of this pumpkin pie, without gluten is made from a mix of rolled oats and raw almonds and pecans to create a crust that doesn't only taste good. It also offers health benefits too! Rolled oats are packed with fiber that helps in reducing cholesterol levels and maintaining blood sugar levels while raw almonds provide healthy fats along with protein and vitamin E for added nutrition content. Pecans contribute more fiber as well, as heart friendly fats and antioxidants to the mix. This combination includes ground flaxseed to add Omega 30 fatty acids known for their inflammatory benefits.
The crust is enhanced with a hint of salt and cinnamon to give it a gentle warmth and spice that pairs beautifully with the filling, inside it. Fats and sweeteners, like coconut oil and honey are used to bind the crust together. Catering not only to gluten free individuals but also providing a nuanced sweetness and moisture that enriches the pies texture overall.
The smooth and creamy filling is crafted using canned pumpkin puree known for its fiber content and low calorie count along with plenty of beta carotene that the body transforms into vitamin A—a nutrient for maintaining good eye health and immune system strength while promoting healthy skin integrity too! Sweetened with options, like Swerve or Truvia natural sugar substitute to cut down on calories without sacrificing that taste we all love in pumpkin pie.
Nutrition Facts
Using coconut cream gives a velvety texture and a touch of flavor, to every mouthful, for a decadently smooth experience. Furthermore the mixture of cinnamon, ginger, nutmeg and a hint of ground cloves captures the essence of autumn. Also provides anti inflammatory advantages and enhances metabolism.
Creating this pie with these ingredients produces a dessert that's both decadent and in line with wellness and fitness aspirations. For those who prioritize a healthy way of living this pumpkin pie without gluten offers an option for savorin' a seasonal delight without compromise on dietary choices or requirements. It's a choice for individuals with gluten sensitivities, or those aiming to lessen their consumption while relishing in autumnal classics.
Serving this pie could bring a lot of happiness and excitement as it offers a twist on the traditional pumpkin pie by combining different flavors and health advantages in a delightful way. It's a treat for Thanksgiving dinners with family or for autumn nights spent at home. Top it off with some whipped coconut cream and a dash of cinnamon to create a dessert that not only tastes amazing but looks beautiful on the table.
This pumpkin pie thats gluten free isn't a dish but a declaration. Showing that eating healthily can also be delightful and tasty! Every piece is filled with nutrients and, without gluten but in harmony, with a way of living. Every bite is a guilt free treat! Indulging in this pie allows you to relish the flavors of the season while taking care of your body and pleasing your palate at the time. It's a time to embrace the arrival of autumn by savorring the delights of pumpkin spice and all things delightful without making any sacrifices.
Ingredients
Crust
1 cup Rolled Oats
1/2 cup Raw Almonds
1 cup Raw Pecans
2 tablespoons ground Flax Seed
1/2 teaspoon Kosher Salt
1 teaspoon Cinnamon
3 tablespoons Coconut Oil
1/2 cup Honey
Filling
2 1/4 cups Canned Pumpkin Puree
1/2 cup Swerve or Truvia Brown Sugar
1/4 cup Full-Fat Coconut Cream, softened (refrigerate before taking the cream portion out of the can)
1 tablespoon Coconut Oil
3 tablespoons Cornstarch
2 teaspoons Vanilla Extract
2 teaspoons Cinnamon
1/2 teaspoons Ground Ginger
1/2 teaspoons Nutmeg
Pinch of Ground Cloves
Steps
Crust
Preheat the oven to 320 degrees F.
Toast the oats and nuts on a baking sheet for 10-12 minutes, stirring 2 times halfway through the process.
Grease a 9-inch Pie dish very well with oil and preheat the oven to 350 degrees F.
In a food processor, pulse the nuts for about 20 seconds until finally chopped.
Add the toasted oats and process until it starts to clump and release oil (about 35 secs). Add honey, salt, cinnamon, and coconut oil, processing for 10-20 more seconds.
Transfer the clumpy pecan mixture into a pie dish. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with this dough. If it is too dry, add a bit of water.
Press down firmly into the Pie dish with you fingers, evenly forming a crust, bringing it up along the sides. Prick base with a fork 12-13 times. Prebake the crust at 350 degrees F for 9-12 minutes, watching closely so it does not burn. Remove and cool for 10 minutes.
Filling
In a large bowl, whisk together the maple syrup and cornstarch. Add all other ingredients and combine together, adjusting the amount of spices to taste.
Scoop the filling into the crust and smooth it out evenly. Cover the crust with a crust shield or tin foil. Bake for 50-55 minutes at 350 degrees F.
Place on a cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (This step is very important!) Do not slice pie until it has set in the fridge for at least 3 hours.
*When serving, slice with a very sharp knife, slowly and carefully for best results.
About the Author
Elina is the founder of Fitnello Fitness, as well as the Head ISSA Certified Trainer. She graduated from UC Davis with a Bachelor's in Psychology.
Originally from Latvia, Elina moved to America with her family in 1998 at the age of 10. She is fluent in three languages - English, Ukrainian, and Russian. Her excitement and passion for fitness and nutrition has been evident from a young age. At just 14 years old, Elina already had dreams of becoming a dietitian to help those like her who struggled with self-image. Now, she has created MANY recipes for meals that will help you achieve your fitness goals in a healthy and delicious way.