Healthier Homemade Pumpkin Pie

DSC00661Hello beautiful people.
I understand that Thanksgiving was weeks ago, and Halloween was days ago, but I’ve been focusing so much on my academics, everything else in my life has been on hold.
I made pumpkin pie though.DSC00670DSC00671Disani if you’re reading this I apologize for posting the recipe weeks later. 
Serves: 8



1/2 cup almond flour*
1/2 cup whole wheat flour*
4 tbsp melted coconut oil
1 tbsp maple syrup


2 cups pumpkin puree
1/2 cup maple syrup
1/2 cup almond milk
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
4 farm fresh egg whites


Preheat your oven to 350 degrees fahrenheit.
Mix all your crust ingredients in a large bowl and flatten the mixture into a medium springform pie pan.
Blend all your filling ingredients in a blender and pour the mixture on top of your crust.
Bake for 45 minutes to 1 hour until the pie is slightly firm and golden.
Refridgerate or chill the for 45 minutes in order for it to stiffen.
Top with cinnamon.


*Any flours would work (except coconut).

DSC00674 DSC00708Also I discovered green tea soba noodles this month. Fresh golden berries are also delicious.


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