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Vanilla Coconut Flour Pumpkin Pie: A Guilt-Free Thanksgiving Treat

Thanksgiving is just around the corner, and what better way to celebrate than with a delicious and festive pumpkin pie? This year, we’re sharing our recipe for a Vanilla Coconut Flour Pumpkin Pie that is both gluten-free and paleo-friendly. So whether you have dietary restrictions or are simply looking for a healthier dessert option, this pie is sure to please everyone at your table.

Why You’ll Love This Pie

  • It’s made with wholesome, gluten-free ingredients like coconut flour and almond milk.
  • The vanilla and coconut flavors perfectly complement the pumpkin, creating a rich and satisfying dessert.
  • It’s a breeze to make, and can be enjoyed by people of all ages.

Ingredients

For the Crust:

  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 (15-ounce) can of pumpkin puree
  • 1 cup almond milk
  • 1/2 cup maple syrup
  • 1/4 cup coconut flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

For the Topping:

  • 1 cup whipped coconut cream
  • 1/4 cup chopped pecans

    • For the Crust:

    1. Preheat oven to 350°F (175°C).
    2. In a medium bowl, combine the coconut flour, almond flour, maple syrup, melted coconut oil, and vanilla extract.
    3. Press the mixture evenly into a 9-inch pie plate.
    4. Bake for 10-12 minutes, or until golden brown.
    5. Let cool completely before filling.

    For the Filling:

    1. In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup, coconut flour, vanilla extract, cinnamon, nutmeg, and cloves.
    2. Pour the filling into the cooled crust.
    3. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
    4. Let cool completely before topping.

    For the Topping:

    1. In a small bowl, whip the coconut cream until stiff peaks form.
    2. Spread the whipped coconut cream over the cooled pie.
    3. Sprinkle with chopped pecans.

    Additional Context and Insights:

    Coconut flour is a gluten-free, grain-free flour made from dried coconut meat. It is high in fiber and low in carbohydrates, making it a good choice for people with diabetes or other blood sugar issues.
    Almond milk is a plant-based milk made from almonds. It is a good source of calcium, vitamin D, and protein.
    Pumpkin puree is made from cooked and mashed pumpkin. It is a good source of vitamins A, C, and E, as well as fiber.
    Maple syrup is a natural sweetener made from the sap of maple trees. It is a good source of antioxidants and minerals.
    Vanilla extract is made from vanilla beans. It is used to flavor food and beverages.
    Cinnamon, nutmeg, and cloves are spices that are commonly used in pumpkin pie. They add a warm and festive flavor to the pie.

    Compelling Conclusion:

    This Vanilla Coconut Flour Pumpkin Pie is a delicious and festive dessert that is perfect for Thanksgiving or any other special occasion. It is made with wholesome, gluten-free ingredients, and it is sure to please everyone at your table.

    Call to Action:

    Try this Vanilla Coconut Flour Pumpkin Pie recipe for yourself, and let us know what you think! Leave a comment below, or share a photo of your pie on social media.