Autumn is here, which means it’s time to indulge in all things pumpkin. Pumpkin pie is a classic dessert that everyone loves, but traditional crusts can be high in calories and unhealthy fats. If you’re looking for a healthier and more creative way to make your pumpkin pie, then you’re in the right place. In this article, we’ll be sharing some delicious and healthy alternatives to the pumpkin pie crust that you can try at home. Let’s get started!
Ingredients:
- 1 cup almond flour
- 1/4 cup melted coconut oil
- 1/4 tsp sea salt
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F.
- In a mixing bowl, combine all the ingredients and mix well.
- Press the mixture into a 9-inch pie dish.
- Bake for 10-15 minutes or until the crust is golden brown.
- Remove from the oven and let it cool completely before filling with your pumpkin pie filling.
Nutritional Information:
This pumpkin pie crust alternative recipe yields 8 servings. Each serving contains:
- Calories: 173
- Carbohydrates: 7g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 6g
- Sodium: 80mg
- Sugar: 3g
Cooking Time:
The total time required for this recipe is 25 minutes.
Equipment:
- Mixing bowl
- Measuring cups and spoons
- 9-inch pie dish
- Oven
Serving Suggestions:
This pumpkin pie crust alternative pairs well with any pumpkin filling. Serve it warm or chilled with a dollop of whipped cream or coconut cream on top.
Variations:
You can customize this recipe by using different nuts or sweeteners. For example, you can replace the walnuts with pecans or hazelnuts, or use honey instead of maple syrup.
Substitutions:
If you don’t have almond flour, you can use any other nut flour or gluten-free flour of your choice. If you’re allergic to coconut oil, you can use ghee or butter instead.
Storage:
You can store this pumpkin pie crust alternative in the refrigerator for up to 3 days, or freeze it for up to 1 month.
Tips:
- Make sure your coconut oil is melted before adding it to the mixture.
- Use a spatula or your hands to press the mixture into the pie dish evenly.
- Bake the crust until it’s golden brown to prevent it from becoming soggy when you add the filling.
Notes:
This pumpkin pie crust alternative is gluten-free, dairy-free, and vegan-friendly.
Frequently Asked Questions:
- Can I use this crust for other pies?
- Can I use a food processor to mix the ingredients?
- Can I make this crust ahead of time?
Yes, you can use this crust for any other pie that requires a crust.
Yes, you can use a food processor to mix the ingredients if you prefer.
Yes, you can make this crust ahead of time and store it in the refrigerator or freezer until you’re ready to use it.
Final Thoughts:
This pumpkin pie crust alternative is a delicious and healthy option that’s perfect for anyone looking to indulge in some pumpkin pie without the guilt. It’s easy to make, customizable, and pairs well with any pumpkin filling. Give it a try and let us know what you think!