Name: Delicious Holiday Pumpkin Pie with Almond Crust
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 ½ cups blanched almond flour; 1 pinch of kosher or sea salt; ½ pinch of stevia or xylitol to very lightly sweeten (less is more); 2 tbsps olive oil (extra virgin ); 1 tbsps butter, melted; ¾ cup “Spoonable” stevia or equivalent (OR LESS – TASTE IT! Let the spices do the talking!); 1 can pumpkin puree (15 oz. (preferably organic, with no sugar or other additives, check the label)); ½ tsp salt; 1 tsp ground cinnamon; ½ tsp nutmeg (fresh grated ); ½ tsp ground ginger; ¼ tsp ground cloves; 4 oz. organic coconut cream; 8 oz. unsweetened almond milk (original or vanilla flavor); Fresh whipped cream (garnish)

Delicious Holiday Pumpkin Pie with Almond Crust

This pumpkin pie combines holiday spices and a creamy filling with a nutty almond crust, blending olive oil and butter for extra flavor. It’s a delicious, health-conscious twist on a classic!

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Dessert

Cuisine American

Servings 9 servings

Calories 190 kcal

Ingredients

Almond Pie Crust:

1 ½ cups blanched almond flour
1 pinch of kosher or sea salt
½ pinch of stevia or xylitol to very lightly sweeten less is more
2 tbsps olive oil extra virgin
1 tbsps butter, melted

Pie Filling:

¾ cup “Spoonable” stevia or equivalent OR LESS – TASTE IT! Let the spices do the talking!
1 can pumpkin puree 15 oz. (preferably organic, with no sugar or other additives, check the label)
½ tsp salt
1 tsp ground cinnamon
½ tsp nutmeg fresh grated
½ tsp ground ginger
¼ tsp ground cloves
4 oz. organic coconut cream
8 oz. unsweetened almond milk original or vanilla flavor

Optional Topping:

Fresh whipped cream garnish

Instructions

Prepare the Crust:

Preheat your oven to 350°F (175°C)
In a mixing bowl, combine the almond flour, salt, stevia or xylitol, olive oil, and melted butter. Stir until well mixed and a crumbly dough forms.
Press the mixture evenly into a 9-inch pie pan to form the crust.
Pre-bake the crust for about 7-8 minutes or until lightly golden. Remove from the oven and set aside.

Prepare the Filling:

In a large bowl, mix the pumpkin puree, stevia, salt, cinnamon, nutmeg, ginger, and cloves. Stir until well blended.
Add in the coconut cream and almond milk, mixing until smooth. Taste the filling and adjust sweetness if necessary.

Assemble the Pie:

Pour the pumpkin filling into the pre-baked almond crust.
Place the pie in the oven and bake at 425°F (220°C) for 15 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the filling is set and a knife inserted in the center comes out clean.

Cool and Serve:

Allow the pie to cool completely before slicing to allow the filling to fully set.
Top with a dollop of fresh whipped cream, if desired.

Notes

This version balances rich, buttery flavor with the health benefits of olive oil, making it a fantastic holiday treat for any gathering!

Nutrition

Serving: 130gCalories: 190kcalCarbohydrates: 12gProtein: 4gFat: 14gSaturated Fat: 5gSodium: 150mgFiber: 3gSugar: 3gVitamin A: 5000IUCalcium: 120mgIron: 1.5mg