You can't have thanksgiving without pumpkin pie! This recipe makes it easier for my mother with diabetes to enjoy all of the thanksgiving traditions. With less carbs and sugar, these pumpkin pies work perfectly for us!
1 cup almond flour
1/2 cup flour (I use a gluten free flour substitute)
2 tablespoons coconut oil
Pumpkin Filling Ingredients:
1 15oz can or 2 cups pumpkin puree
2 tablespoons honey
1 egg + 1 egg white
2 tablespoons brown sugar
1/2 cup plain nonfat greek yogurt
2 teaspoons gelatin powder
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons almond butter
preheat oven to 350 degrees
in a large mixing bowl, combine almond flour, flour, 1/4 cup almond butter, coconut oil and 1 egg. Mix until a moldable dough forms
spray a muffin tin with non stick spray
scoop 1 1/2 tablespoons of dough into each muffin form
with clean fingers, press and shape the dough across the bottom and up the sides in an even layer. set aside
in a large bowl, combine pumpkin puree, honey, egg and egg white. whisk to combine
add brown sugar, yogurt, and almond butter. Whisk until fully combined
add pumpkin pie spice, salt, baking powder, and gelatin powder, Whisk one more time.
Scoop pumpkin fililing into each crust.
Bake for 25 minutes.
Allow to cool before removing from muffin tin.
serve as is, or top with whipped cream or my favorite, honey full fat greek yogurt.