Just in time for the holidays: Pumpkin Pie Recipe

For me, one of the best deserts during the holidays is Pumpkin Pie! However, a typical pumpkin pie is loaded with lots of carbs and sugar. Here is a recipe that you can use to create a healthier version of a good classic!

1. Gather your ingredients and materials you will need: (serving 12)

Muffin pan (a little bigger than a normal sized muffin, but not the super big ones, find a medium sized muffin pan)

Parchment Paper

Almond Flour -- 3 cups

Pumpkin Puree -- 1 large can

Apple Sauce (unsweetened) -- 3 cups

Vanilla Extract -- 1 tablespoon, can add or subtract depending on how much you like

Rum Extract -- a few drops

Pumpkin Spice -- as much as you like, I use about 3 teaspoons in total

Nutmeg -- as much as you like, I use about 1 teaspoon

Cinnamon -- as much as you like, I use about 3 teaspoons

Monk fruit sweetener -- 1 tablespoon

Coconut Oil -- 1/3 cup

2. Mix it all together!

For the crust:

Mix together the almond flour, coconut oil, some pumpkin spice, rum extract, nutmeg, and cinnamon with a little bit of monk fruit sweetener. It should look like crumbles.

For the filling:

Mix together the apple sauce, pumpkin puree, vanilla extract, rum extract, pumpkin spice, nutmeg, cinnamon and a little bit of monk fruit sweetener. I have found that if you mix it with a mixer it becomes fluffier instead of dense pumpkin puree mixture.

3. Line your muffin tins with the parchment paper.

I have found that the parchment paper helps the crust become a crust and is easier to pull out the pie when it is done.

4. Pack the muffin tins with a crust of the almond flour mixture.

The crust should be a little thicker on the bottom and come up on the sides. I have found that using a measuring cup helps pack in the crust well.

5. Scoop the pumpkin pie filling into the tins.

I try to keep the filling at 1 cup for each muffin tin. This helps keep the portion correct.

6. Put it all in the oven!

Oven should be at 350 and it should take about 20-30 minutes. After it is a little brown on the top you can pull them out of the oven. You do not want a dark brown top, but you can leave it in there longer if you like a little darker pie.

7. Now put it in the fridge!

After the pies have cooled for a while, put them in the fridge. This will set the rest of the pumpkin pie filling and harden the crust.

8. Serve and enjoy!

These pumpkin pies are counted as a "good fat" with the almond curst and a "vegetable" with the pumpkin pie filling.