No Sugar Pumpkin Pie

This No Sugar Pumpkin Pie is a nutrient-packed, naturally sweetened dessert that captures the warmth of spices like cinnamon, nutmeg, and ginger, enhanced by the subtle sweetness of dates. Perfectly creamy and set over an almond flour crust, it’s a wholesome twist on the classic pie.

For a Serving Size of Two:

Ingredients:

• 150 grams pumpkin puree
• 60 grams almond flour
• 40 grams dates (soaked and finely chopped)
• 1 egg
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon vanilla extract
• 1 tablespoon coconut oil

Procedure:

• Preheat your oven to 180°C (350°F). Grease a small pie dish or ramekins with a bit of coconut oil.
• In a mixing bowl, combine almond flour, half of the chopped dates, and 1/2 tablespoon of coconut oil. Mix well until the mixture holds together. Press this mixture evenly into the bottom of your greased pie dish to form a crust.
• In another bowl, whisk the pumpkin puree, remaining dates, egg, cinnamon, nutmeg, ginger powder, and vanilla extract until smooth and well combined.
• Pour the pumpkin mixture over the crust and smooth out the top. Bake for 20-25 minutes or until the filling is set and the edges are slightly golden.
• Allow the pie to cool completely before slicing. Serve as-is, or with a dollop of unsweetened whipped coconut cream if desired.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g