Delicious Holiday Pumpkin Pie with Almond Crust

13 72 256
Ingredients Minutes Calories
Prep Cook Servings
4 min 1 h 8 min 8
Delicious Holiday Pumpkin Pie with Almond Crust
Health Rating


1 can (15oz) Pumpkin purée, canned
3/4 cup Stevia sweetener, powder
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ginger, ground
1/4 tsp Cloves
1/2 tsp Nutmeg, ground
114 gm Coconut cream
227 gm Almond milk, vanilla, unsweetened, Silk
1 1/2 cup Almond flour/meal, Bob's Red Mill
1 pinch Sea salt, fine
1/2 tsp Stevia sweetener, powder
3 tbsp Extra virgin olive oil


Combine all the ingredients. I use a high speed blender.

Pour into a cooled almond pie crust.

Bake 15 minutes at 425 degrees.

Reduce heat to 350 degrees and bake for an additional 35 – 45 minutes.

Mix dry ingredients. Add extra virgin olive oil and thoroughly combine. Press into glass pie plate.

Bake at 350 degrees for 7 to 8 minutes. You don’t want the crust to brown.

Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.

Nutrition Facts

Per Portion

Calories 256
Calories from fat 185
Calories from saturated fat 13.8
Total Fat 20.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.9 g
Cholesterol 0
Sodium 193 mg
Potassium 180 mg
Total Carbohydrate 12.4 g
Dietary Fiber 4.3 g
Sugars 4.3 g
Protein 5.5 g

Dietary servings

Per Portion

Meat Alternative 0.7
Milk Alternative 0.1
Vegetables 0.8

Energy sources

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