The holiday season just wouldn’t be the same without pumpkin pie. This pumpkin pie recipe is bursting with flavor. Enjoy an easy and delicious traditional pumpkin pie with a healthy gluten free twist. Even the most skeptical of a “healthy” dessert will love it.
In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children.
Pumpkin pie is an all time favorite holiday dessert. It’s one of those things I eat only during the holidays but have no idea why. It’s good enough to eat year around.
As a kid I loved pumpkin pie. The aroma of the baking pumpkin pie takes me back to my mom cooking Thanksgiving dinner and a pumpkin pie was guaranteed to be served. Then, with my own family, I continued the tradition and even started making them from scratch.
Now, I still love pumpkin pie just as much as I did when I was a kid. Now, having a healthier gluten free pumpkin pie recipe makes it even better. And the crumbled crust topping is better than whipped cream!
Enjoy an easy and delicious traditional pumpkin pie with a healthy gluten free twist. Even the most skeptical of a "healthy" dessert will love it.
Ingredients
- 1 cup almond meal
- 1/2 cup medjool dates
- pinch sea salt
- 1 tablespoon coconut oil, melted
- 1 egg, beaten
- 1 cup pumpkin
- 1 tablespoon pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup vanilla protein powder (I used Skoop B-Strong Vivan-Nilla)
Instructions
- Preheat the oven 350 degrees.
- Line a baking sheet with parchment paper.
- Add the almond meal, dates, sea salt, and coconut oil to a food processor and mix until mixture sticks together when pressed.
- Divide the almond meal mixture into 4 ramekins or single serve baking dishes and press to cover the bottom of the dish.
- Place the 4 crusts onto the baking sheet and bake for 12-15 minutes.
- Remove from oven.
- While crusts bake, combine the pumpkin, maple syrup, pumpkin pie spice, cinnamon, vanilla and protein powder in a blender or food processor and mix until smooth.
- Divide the pumpkin filling into 2 of the baking dishes on top of the baked crust.
- Crumble the 2 remaining crusts and top each pie with the desired amount.
- Sprinkle with cinnamon (optional)
- Bake for an additional 5-8 minutes until pumpkin is heated through and the crumbled topping begins to brown slightly.
Notes
You will need four ramekins or single-serve baking dishes for this recipe.
The amount of protein powder may vary depending on the flavor and the sweetness of the brand you're using.
What is your favorite holiday dessert? Why do you think most people eat something as good as pumpkin pie only during the holidays?
be the best version of YOU
I think I’m having this for breakfast!
wow! I stopped by to see if the topic for Tuesday dishthefit was posted and now I have a new pumpkin pie recipe to try! I love pumpkin pie and I don’ know why we only have it during Thanksgiving? I like this healthy version and I already have the protein powder! They will never know! Of course the hubby will have to blob it up with cool whip but I will let him slide 🙂 Gotta get my run in looks like rain is coming! 🙁 Happy Saturday Jill
Don’t tell my daughter about the protein powder 🙂
The next dishthefit topic is
Keep It Simple. How do you keep active living simple so it’s a realistically sustainable lifestyle?
Did you beat the rain with your run? Or get wet?
Have a wonderful weekend!
Yum! I love pumpkin pie and am always trying to make it healthier 🙂
My husband loves anything pumpkin! Me? not so much, but I know one thing, adding all of the ingredients for this onto my shopping list– this goes on my Tday table for sure.
I didn’t used to love pumpkin, but now I have really developed an affinity for it. But, ironically enough, I really haven’t had that much out and out pumpkin this year!
Oh YUM! This looks so good! Did you blog get a makeover?!?! I love it!!
That’s such a great idea! I love the crust crumbled on top – makes it so much faster and easier to make. Looks like a great breakfast food, too 🙂
This looks incredible!! I love how took a creative healthy spin on a holiday classic!
Dates in the crust? Yes please! Love this new take on pumpkin pie! As a kid I loved it too…still do.
Love Love pumpkin! Yum!
Mmmm these look delicious and a much healthier version of traditional pumpkin pie! I’ve always loved pumpkin pie! I think saving it for Thanksgiving makes it seem a little more special.
That is creative indeed! I’ve not explored working with dates at all-interesting!
Intrigued by this version using almond flour and dates – I’m a pumpkin pie fiend for sure 🙂
That looks delicious!!
Pumpkin pie might be my favorite but it’s a close one since there are so many amazing holiday desserts. This looks delicious!
I LOVE all pies during the holidays…Warm pumpkin pie with ice cream is the BEST! 🙂
I have never been a pumpkin fan – most years I don’t make a pumpkin pie for Thanksgiving. Actually I rarely make any pies – I usually go with a less traditional dessert of some sort.
I pinned that – it looks so so good. I’ve never used almond meal before – where is it typically found in the grocery store? And do you find that those dates are in a store like whole foods? Thanks!!
Oh my- you do it again! This looks awesome and I love that you added protein powder 🙂
Yummm pumpkin pie! Looks so good!
This. Looks. So. Good!!! I was planning on making a pumpkin smoothie while the rest of my family had traditional pumpkin pie, but I might have to make this instead!
I’m not generally a pie person but this look yummy!