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INGREDIENTS FOR PIE CRUST:
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1 cup quick-cooking old-fashioned oats
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1 cup whole-wheat flour
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¼ cup ground raw almonds
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1 Tbsp maple syrup (or raw honey)
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¼ tsp sea salt
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3 Tbsp coconut oil
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1 Tbsp water
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INGREDIENTS FOR PUMPKIN PIE:
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1 (15 oz. can) pumpkin puree
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2 large eggs, lightly beaten
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1 tsp pure vanilla extract
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¼ cup maple syrup (or raw honey)
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp sea salt
⅔ cup evaporated nonfat milk
Instructions for Pumpkin Pie with Whole Wheat Crust:
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FOR PIE CRUST:
Preheat oven to 425° F.
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Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
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Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
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Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.
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FOR PIE:
Reduce oven temperature to 350° F.
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Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
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Add cinnamon, nutmeg, salt, and milk; mix until just blended.
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Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.
Recipe retrieved from beachbody.com
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