Refined sugar-free and dairy-free this pie will let you enjoy holiday season with no guilt.

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Today, because

*it’s thanksgiving week

*it’s holiday season

*we all love pies

*…but still want to fit into our jeans

I am going to share with you this easy yet SO tasty recipe which I taught in one of my recent cooking classes here in Shanghai.

The crust is made with a mix of flours which is the result of many trials and errors. After trying many different combos I found this one gives me the best result.

As for the filling, it’s a simple combo of pure pumpkin puree, spices, eggs and coconut milk.

Let’s bake!

Ingredients (20 cm pie)

for the crust

• 45 g kamut flour
• 25 g oat flour
• 30 g almond flour
• 40 g rice flour
• 1 g xantham gum
• 30 g almond nut butter
• 30 g melted coconut oil
• almond milk as needed

for the filling

• 350 g roasted pumpkin
• 2 eggs
• ground ginger, cinnamon and nutmeg
• 200 ml coconut milk
• 2 tbsp maple syrup

For the crust place all the dry ingredients into a large bowl

add almond butter and melted oil, stir with a spoon and add as much milk as needed to form a smooth dough but not sticky

Roll out the dough and lay it in a baking pan, set aside.

In a food processor place all the ingredients to make the filling

blend until creamy.

Pour it into the pie crust and bake in pre-heated oven at 180C for about 40 min

Remove from the oven and let it cool down completely. Refrigerate until ready to serve

I like to decorated it with a dollop of greek soy yogurt, but you could also use some vegan whipping cream or soy ice cream!

Dust it off with a little ground cinnamon and some crushed nuts!

Love

-Dani

Note: recipe filling inspired by Fitbakery.it