This pumpkin pie utilizes honey, maple syrup, and an ingredient I'm slightly obsessed with right now: Blackstrap Molasses. This pie is so much kinder to blood sugar than using brown or white sugar, and it's so nutrient-dense...if I were you I'd go right ahead and have a slice for breakfast topped with a lil homemade maple whipped cream! Enough said.
FOR THE CRUST:
Combine well in a bowl, with a wooden spoon, until it forms a dough ball (Can use your hands too):
2 cups Almond Flour
1/4 - 1/2 tsp. salt
1 tbsp. softened coconut oil
1 tbsp. softened butter (if no-dairy, use another tbsp of coconut oil instead of butter)
Push and flatten the dough into a lightly oil pie plate until it is even and goes up the edges of the plate nicely. Fill and bake. If you're making this for a no-bake pie filling, bake first at 350F for 10 minutes and let cool first before filling. This recipe creates quite a thin crust, so if you want it thicker, double the recipe x1.5.
FOR THE FILLING:
Combine well in a bowl, with a whisk:
15 oz. pureed roasted pumpkin, either a cup and a half from a roasted pie pumpkin, or jarred/canned (canned is sometimes not the best option because the chemicals in the metal seeps into the food). See my cassava flour pumpkin ravioli recipe for instructions on roasting a pie pumpkin.
1/2 cup whole milk (if dairy-free, use coconut or almond milk)
1/4 cup raw honey
3 tbsp. maple syrup
1 tbsp. blackstrap molasses (for health benefits click the link!)
1 tbsp. pumpkin pie spice
1/4 tsp. sea salt
When well-combined, pour into the uncooked crust, and bake for 45 minutes at 350F. When done, cool on top of the oven, then place in the fridge for an hour to really get the filling to set. Top with some maple whipped cream, if you want it to taste extra heavenly. Enjoy! Happy Thanksgiving from my family to yours!