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Clean Eating Pumpkin Pie Recipe

Clean Eating Pumpkin Pie

5 from 1 reviews

This Clean Eating pumpkin pie recipe has a deep, rich flavor from the maple syrup and is allergen friendly and Vegan with no eggs or butter.

Ingredients

Instructions

  1. Preheat oven to 350 degrees
  2. Roll the pie crust into a 9 inch pie pan or 4 mini pie pans
  3. Poke air holes in the crust with a fork, or place dry beans in the pie pan and bake 10-15 minutes or until crust starts to lightly brown
  4. Combine the remaining ingredients in a large bowl
  5. Pour into the baked pie crust
  6. Bake another 35-45 minutes
  7. Allow to cool and serve
  8. Notes
  9. Not all almond butter is created equal, if your almond butter is on the runny side, you may want to add 1-2 more Tbsp of coconut flour. The recipe turned out great for me as is.

Notes

Not all almond butter is created equal, if your almond butter is on the runny side, you may want to add 1-2 more Tbsp of coconut flour. The recipe turned out great for me as is.

Keywords: pie crust, pumpkin, almond milk, Pumpkin Pie

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