Healthy Pumpkin Pie with Chocolate Graham Cracker Crust (Gluten Free!)
Healthy Pumpkin Pie with a gluten free chocolate graham cracker crust. Beautiful, velvet texture and full of pumpkin pie spices.
Servings 9 slices
Calories 179cal
Ingredients
- 7 Pamela's Chocolate Grahams
- 2 tablespoons melted coconut oil
- 1 (15 oz) can organic pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar (or organic brown sugar)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup unsweetened vanilla almond milk
Instructions
- Preheat oven to 350 degrees F.
- Place graham crackers in bowl of food processor and pulse until graham crackers resemble fine crumbs. Add in coconut oil and process again for another minute until graham crumbs resemble wet sand.
- Press mixture evenly into pie pan. Bake for 7 minutes, then remove from oven and set aside to cool. Keep heat in oven.
- Add pumpkin, eggs, vanilla, maple syrup, coconut sugar and spices to a large bowl and whisk to combine.
- Slowly add in almond milk and mix in until smooth and creamy. Pour into prepared pie crust. Bake for 50-60 minutes or until toothpick inserted into center comes out clean and center of pie no longer jiggles.
- Check pie after 20 minutes to make sure crust isn't burning. If it is, simply cover pie edges with foil or a pie shield.
- Allow pie to cool for at least an hour before serving. Top with whipped cream. Keep pie in fridge. Serves 9.
Nutrition
Serving: 1slice | Calories: 179cal | Carbohydrates: 26.9g | Protein: 2.2g | Fat: 6.9g | Fiber: 2.3g | Sugar: 17.9g