Guiltless Hazelnut Pumpkin Pie
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Here's to a happy, healthy Thanksgiving! Perfectly creamy, sugar free pumpkin filling that's light as air and snuggled in a gluten free and paleo-friendly hazelnut crust, topped with maple cinnamon whipped coconut cream.
Ingredients
For the Crust:
- 1¼ cup hazelnut meal (BRM)
- ¼ cup arrowroot
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 large egg
- ¼ cup coconut oil, softened
- ¾ tsp vanilla
For the Filling:
- 15 oz. pure pumpkin puree
- ¼ cup plain nonfat Greek yogurt
- ½ cup almond coconut milk
- 1 tbsp arrowroot starch
- 2 tsp pumpkin pie spice
- ¼ tsp fine sea salt
- ¼ cup pure dark maple syrup
- ½ tsp hazelnut extract*
- 1 tsp vanilla
- 3 large egg whites
For the Whipped Cream:
- ½ cup coconut cream
- 1 tbsp maple syrup, or to taste**
- ¼ tsp cinnamon
Instructions
Make the Crust:
- If you're making your own hazelnut meal, add toasted (and cooled), skinned hazelnuts to the bowl of a food processor and pulse until you get a consistency that resembles cornmeal.
- Add the hazelnut meal, arrowroot, spices and salt to the bowl of your food processor and pulse until combined. Then add the egg, coconut oil and vanilla and continue pulsing until the dough comes together in a thick paste. Be sure all of the ingredients are well incorporated and evenly distributed. Scrape the dough into the bottom of a 10-inch springform pan and shape it into a disc. Cover loosely with foil and refrigerate for 15-20 minutes until the dough is more firm but still pliable.
- Preheat the oven to 350* F. Then, using your fingers, press the dough out across the bottom of the springform pan in a thin, even layer and up the sides, about ¾ - 1 inch high. Use a fork to poke holes across the bottom of the crust. Line the crust with a piece of foil or parchment paper, fitting it snugly into the seam of the pan and ensuring the crust is completely covered. Place pie weights, uncooked rice or dried beans on top of the parchment/foil to weigh it down, then bake the crust on the middle rack of the oven for 7 minutes (if there's any excess oil on the top of the crust after this point, carefully pour it off). Then carefully remove the weights and parchment/foil and bake the crust uncovered for another 5 minutes until golden, slightly crisp and dry to the touch. Allow the crust to cool completely while you make the filling.
Make the filling:
- In a large bowl, whisk together the pumpkin puree and yogurt. In a separate small bowl, whisk together the almond coconut milk and arrowroot until the arrowroot is dissolved. then pour the arrowroot mixture into the pumpkin mixture and stir to incorporate.
- Stir in the pumpkin pie spice, salt, maple syrup and extracts. In a separate small bowl, lightly beat the egg whites until just frothy and then add them to the filling, whisking to incorporate completely.
- Pour the filling into the cooled crust and bake uncovered for 35-40 minutes, or until the crust is mostly set, wiggling only slightly when the pan is gently shaken.
- Allow the pie to cool completely at room temperature, then refrigerate overnight (or at least 6 hours) before slicing and serving).
Make the Whipped Cream:
- In a small bowl, whisk together the coconut cream, maple syrup and cinnamon. Refrigerate overnight or freeze for 15-20 minutes before transferring to a pastry bag or resealable plastic bag. Snip the corner off the resealable plastic bag and pipe the whipped cream onto the pie however you like. Slice and serve.
Notes
*You can replace this with vanilla extract instead if preferred or if you can't find hazelnut extract.
**The more maple syrup you add, the more it will thin out the consistency of the cream. Flavor the cream to taste, then pop it in the freezer until it reaches a pipe-able consistency.
**The more maple syrup you add, the more it will thin out the consistency of the cream. Flavor the cream to taste, then pop it in the freezer until it reaches a pipe-able consistency.
Recipe by PurposeFull Life at http://www.lifepurposefull.com/guiltless-hazelnut-pumpkin-pie/