Let's talk Pie. Thanksgiving is coming, we are currently in the season of Pumpkin Everything, and you know it won't belong until there is pumpkin (or sweet potato) pie everywhere. Do you have to give up your holiday pie? No. Should you make the healthiest (and tastiest) pie you can, with the cleanest ingredients possible? Definitely.
This pie can be made with pumpkin or sweet potato puree, depending on your preference. It is totally grain free, there is no shortening in the crust, no condensed milk, and no white sugar. It is still a treat (and a yellow on the 21 Day Fix ), but it isn't one I feel guilty about.
This pie can be made with pumpkin or sweet potato puree, depending on your preference. It is totally grain free, there is no shortening in the crust, no condensed milk, and no white sugar. It is still a treat (and a yellow on the 21 Day Fix ), but it isn't one I feel guilty about.
FOR THE CRUST:
1 cup Almond Flour
1 ½ cup Cassava Flour
½ tsp Real Salt
6 TBSP. Butter, cold
1 Egg
1 cup Almond Flour
1 ½ cup Cassava Flour
½ tsp Real Salt
6 TBSP. Butter, cold
1 Egg
FOR THE FILLING:
2 ½ cup Sweet Potato or Pumpkin Puree (4 medium potatoes, baked)
1 1/2 tsp pumpkin pie spice
½ tsp Real Salt
1 tsp vanilla
⅔ cup natural sweetener ( I prefer a 50/50 split of honey and maple syrup)
3 TBSP Coconut Oil, melted
3 Eggs
2 ½ cup Sweet Potato or Pumpkin Puree (4 medium potatoes, baked)
1 1/2 tsp pumpkin pie spice
½ tsp Real Salt
1 tsp vanilla
⅔ cup natural sweetener ( I prefer a 50/50 split of honey and maple syrup)
3 TBSP Coconut Oil, melted
3 Eggs
Instructions
FOR THE CRUST:
Preheat the oven to 350 degrees.
Place the almond flour, cassava flour, and salt in the bowl of a food processor. Pulse 4-5 times for a few seconds until blended.
Add the butter, 1 TBSP. at a time, processing for about 5 seconds with each addition until the butter resembles coarse crumbs.
Add the egg and process until the dough comes together. The dough will look dry, but it should stick together when pressed. Pat the dough into a 9” pie dish. It may take a little time, but press the dough into the bottom and sides, evening out and smoothing the dough with the back of a spoon. Prick the bottom of the pie crust with a fork to allow steam to escape.
Cover the pie crust with a sheet of tin foil. Bake in preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, uncovered.
Remove from oven and let cool.
Preheat the oven to 350 degrees.
Place the almond flour, cassava flour, and salt in the bowl of a food processor. Pulse 4-5 times for a few seconds until blended.
Add the butter, 1 TBSP. at a time, processing for about 5 seconds with each addition until the butter resembles coarse crumbs.
Add the egg and process until the dough comes together. The dough will look dry, but it should stick together when pressed. Pat the dough into a 9” pie dish. It may take a little time, but press the dough into the bottom and sides, evening out and smoothing the dough with the back of a spoon. Prick the bottom of the pie crust with a fork to allow steam to escape.
Cover the pie crust with a sheet of tin foil. Bake in preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, uncovered.
Remove from oven and let cool.
FOR THE FILLING:
Place the sweet potato puree in the bowl of a food processor. Add the pumpkin pie spice, salt, vanilla, honey, coconut oil, and eggs. Process until smooth and well blended. Pour the filling into the pre-baked pie crust and tap on the counter to smooth and level. Bake at 350 degrees for 65-75 minutes, or until the filling is puffed and set. Remove from the oven and let cool completely at room temperature.
Refrigerate until cold. Serves 12
Place the sweet potato puree in the bowl of a food processor. Add the pumpkin pie spice, salt, vanilla, honey, coconut oil, and eggs. Process until smooth and well blended. Pour the filling into the pre-baked pie crust and tap on the counter to smooth and level. Bake at 350 degrees for 65-75 minutes, or until the filling is puffed and set. Remove from the oven and let cool completely at room temperature.
Refrigerate until cold. Serves 12
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