Pumpkin Pie with Gingerbread Crust

by | Aug 18, 2023 | Desserts, Nutrition, Recipes | 0 comments

This pumpkin pie with gingerbread crust is rich, creamy, and a good source of fiber, perfect for the fall season!

Health Benefits of Pumpkins!

  • Rich source of vitamin A and potassium

  • May prevent kidney stones

  • Reduces risk of heart disease due to hypotensive, anti-inflammatory, and blood-coagulatory effects

  • Low glycemic index

  • Pumpkin seeds are low in fat and high in protein. They also contain a variety vitamins and minerals

I hope you love this pumpkin pie with gingerbread crust recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!

Pumpkin Pie with Gingerbread Crust

This pumpkin pie with gingerbread crust is rich, creamy, and a good source of fiber, perfect for the fall season!

Ingredients

For the pumpkin pie filling:

  • 1 cup pumpkin puree
  • 1 large egg
  • 1 egg yolk
  • 1/4 cup pure maple syrup
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice

For the gingerbread crust:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup coconut sugar
  • 2 tablespoons blackstrap molasses
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fine blanched almond flour. packed
  • 1/3 cup coconut flour (do not pack)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt

Instructions

  1. First make your pumpkin pie filling: in a large bowl, whisk together the pumpkin puree, egg, egg yolk, pure maple syrup, unsweetened almond milk, vanilla extract, cinnamon, nutmeg, ginger, and allspice until smooth and well combined. Set aside.
  2. Preheat oven to 350 degrees F. Grease a pie dish, and set aside.
  3. In a large bowl, mix together melted and olive oil, coconut sugar, molasses, egg and vanilla extract.
  4. Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Allow dough to sit for a few minutes to thicken up.
  5. Next, use your hands to roll dough into a large ball. Then, roll out your dough evenly with a rolling pin. Place dough evenly into the pie dish. Bake for 5 minutes.
  6. Once done baking, you’ll notice that the cookie crust may have puffed up a bit and that’s okay. Simply take a teaspoon and gently press it down on the bottom and sides while it’s still warm.
  7. Next add the pumpkin pie filling to your pie crust. To smooth the filling, barely shaking the pan back and forth to settle the filling.
  8. Bake for 25-30 minutes or until filling no longer jiggles. Allow to cool completely in before removing them from the pan. Serve immediately or cover and place in the fridge until ready to serve.

  9. Once ready to serve, top each pumpkin pie with a little whipped cream or coconut whipped cream, then sprinkle with just a tiny bit of cinnamon. 

    Recipe Notes

    1. Serving size: Makes 8 slices of pie! 

Nutrition

serving: 1 slice, calories: 284kcal, carbohydrates: 25.4g, protein: 7g, fat: 17.1g, saturated fat: 3.2g, polyunsaturated fat: 2.5g, monounsaturated fat: 9.5g, trans fat: 88.1g, cholesterol: 88.1mg, sodium: 197.2mg, fiber: 5.1g, sugar: 17.7g

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