Healthy Pumpkin Pie with Chocolates Graham Cracker Crust (Gluten Free!)

I have to admit that I spent a lot of time in November trying out pumpkin pie meals. And also better, I used to be set on developing a healthy pumpkin pie formula because I’m 100% sure we don’t need to have pumpkin pie made out of sweetened condensed milk.
If you weren’t already aware, my like for pumpkin pie is right up right now there with my love for all your nut butters, Justin Bieber and pet cats. You know, all of the normal points in existence. Uhhhhh…
Instead of a traditional crust, I thought I’d opt for a gluten free version using the ever-amazing Pamela’s gluten free graham crackers I love being able to create recipes that everyone can enjoy during the holiday season, particularly when you can’t tell that it’s gluten free or dairy free! Obviously if we’re creating a graham cracker crust, why wouldn’t we make it with chocolate graham crackers?! The best graham crackers out there and very underrated.
Honestly, my favorite part of this pumpkin pie is not only the elements. The texture has gone out of this globe creamy, rich and velvety simple. Not only that, but the great quantity of spices with this formula earned me over; it’s gingery using a hint of nutmeg and cloves. LOVE LOVE LOVE.
I’m likely to make this for my birthday dessert tomorrow in order that must be proof how much I love it, best?. Enjoy! xo.
Prep period:
10 mins
Cook time:
1 hour
Total time:
Ingredients
1 (15 oz) may organic pumpkin puree
2 eggs
1/4 cup coconut glucose (or organic brown glucose)
2 teaspoons ground cinnamon
1/2 teaspoon floor nutmeg
1/2 teaspoon surface ginger
1/8 teaspoon floor cloves
Instructions
Preheat oven to 350 degrees F.
Place graham crackers in bowl of meals processor chip and pulse until graham crackers resemble okay crumbs. Add coconut oil and process once again for another minute until graham crumbs resemble wet sand. Press mixture equally into pie skillet. Bake for 7 mins, after that remove from range and set aside to cool. Keep heat in range.
Increase pumpkin, eggs, vanilla, maple syrup, coconut sugar and spices to a big dish and whisk to combine. Slowly add almond dairy and blend in until easy and creamy. Pour into ready pie crust. Bake for 50-60 mins or until toothpick put into center happens clean and center of pie no more jiggles. Examine pie after 20 minutes to be sure crust isn’t burning. If it is, simply cover pie sides with foil or perhaps a pie shield. Allow pie to awesome for at least one hour before serving. Best with whipped cream. Maintain pie in refrigerator. Serves 9.
Recipe by: Monique Volz // Pictures by: Sarah Fennel

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