Sunday Paper Dinner Table: A Lighter Pumpkin Pie

The Sunday Paper Dinner Table: At The Sunday Paper, we believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world.  We want to inspire you and encourage you to gather virtually at your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!

If you’re in the Los Angeles area, check out Olivia’s holiday menu HERE to pre-order sweet and savory treats for your festivities!

Ingredients:

Gluten Free Almond Flour Crust:

• 2 cups almond flour
• 2 tablespoons Lakanto white sugar, Swerve or sugar
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons coconut oil, or butter, cold
• 1 egg
• 1 teaspoon vanilla extract, optional

Pumpkin Pie Filling:

• 2 cups pumpkin puree,canned or fresh
• ½ cup coconut cream
• 2 eggs
• ⅔ cup Lakanto sugar, Swerve, or coconut sugar
• 2 teaspoons pumpkin pie spice
• 2 tablespoons Lakanto maple syrup, maple syrup or honey
• 2 teaspoons vanilla
• ¼ teaspoon salt

Directions:

The gluten-free almond flour crust:

Preheat your oven to 350°F, then generously grease a 9 inch pie tin with coconut oil, set aside.

In a food processor combine the almond flour, Lakanto Sugar, salt and baking soda. Pulse a few times just to combine.

Next, add in the cold coconut oil, egg, and vanilla, then pulse until the dough forms into a ball.

Using your hands, press the ball of dough into the greased pie tin, pressing the dough up the sides of the pie tin. Using a fork or your fingers crimp the edges of the pie crust for decoration.

Bake the crust for 8-10 minutes or just until dry and no longer raw looking. You just want to par-bake the crust, not brown it. Set the crust aside to fully cool.

The filling:

While the crust is cooling make the pie filling: Turn the oven down to 325°F.

In a large bowl, combine the pumpkin puree, coconut cream, sugar, eggs, pumpkin pie spices, salt, Lakanto Syrup, and vanilla. Mix until evenly combined.

Assemble the pie:

Once the pie crust has fully cooled, pour the pumpkin custard mixture into the crust. Bake the pie for 50-55 minutes or until almost fully set with a slight jiggle in the center. Allow to cool fully to room temperature before placing in the fridge for a minimum of 1 hour to overnight.

To serve, remove from the fridge and allow it to come back to room temperature. Slice and serve with coconut whipped cream.  Cover and store in the fridge for up to four days.