So I’m just gonna go ahead and be real here…I’ve NEVER liked pie…up until this year! I used to only picked at the crust and thought the inside was some strange sort of mushy baby food like thing!
I’m happy to say I’ve grown out of that phase. 22 years into livelihood and I can finally appreciate a good pie. 😄
I knew I wanted to make my own this Fall but I didn’t want to make anything that was A) too complicated or B) too high in unnecessary macros.
This version was a good outcome! Yummy fall flavors without excess sugar! 😋 Be pre-warned that the crust is very flaky so be careful cutting your piece(s) out! 😉
I loved the nutty flavor that came from the coconut-almond crust but if that’s not your thing, feel free to experiment with other flours. 🙂
You can also choose to add in a tablespoon of arrowroot powder or cornstarch to help the filling bind but I didn’t have either on hand and thought it came out just fine without it.
I know Thanksgiving 2017 just flew by but if you’re anything like me, pumpkin flavor anything is a MUST for the rest of the year. Happy baking!
- 5 heaping TBSP coconut oil
- 2 cups almond flour
- 3 TBSP ice cold water
- ¾ cup pumpkin puree
- 2 TBSP maple syrup
- 2/5 of a block (170 g) extra firm tofu, pressed
- ¼ cup unsweetened plain almond milk
- 1¾ tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
- Dash sea salt
- To make the pie crust, mix together the coconut oil, flour and water until uniform. Shape into a ball and refrigerate overnight for freeze for at 30 minutes.
- Preheat oven to 350 degrees (F). Line pie pan, coat it with a bit of coconut oil, or use non-stick spray.
- To make the filling, combine pumpkin puree, tofu, maple syrup and almond milk in a blender and run until smooth.
- Pour filling into a bowl and add in pumpkin pie spice and salt.
- Press pie crust into pie pan, making sure to push the crust to the top of the edges.
- Pour filling in and distribute evenly.
- Bake at 350 degrees for 50 minutes to 1 hour. Chill before eating. To store leftovers, freeze and reheat in oven or microwave when ready to eat.