Скачать или смотреть Easy & Healthy PUMPKIN PIE Recipe | How to Make Pumpkin Pie from Scratch | paleo, gluten-free

#pumpkinpie #holidaydesserts #paleo

Tis' the holiday season and it's calling for some easy and healthy pumpkin pie. Learn how to make pumpkin pie from scratch that is paleo and gluten-free! This is the best pumpkin pie recipe I've had, especially since it has healthy ingredients. If you're looking for a thanksgiving recipe to end the year in 2020, make sure to leave it with a bang by trying out this healthy pumpkin pie dessert recipe.

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If you like this recipe, check out my other festive desserts:
Pumpkin Cinnamon Rolls:    • How To Make The Best PUMPKIN CINNAMON ROLL...  
Apple Crumble:    • 5 Ingredients | Recipes for Breakfast | Ap...  
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— PRODUCTS MENTIONED:
Food Processor (very similar to the one I'm using): https://amzn.to/39GOYLq
Golden Forks (comes with forks, knives and spoons - set of 4): https://amzn.to/3gjwB0J
Bob's Red Mill Blanched Almond Flour: https://amzn.to/39C7HYJ
Bob's Red Mill Arrowroot Starch: https://amzn.to/3or5yTX

— PRODUCTS USED:
Canon EOS 80D camera body (great for YouTubers!): https://amzn.to/37tJK34
Canon 50mm F1.8 lens: https://amzn.to/2VClM05
Canon 18-55mm F3.5-5.6 lens: https://amzn.to/2VB1Lac
Manfrotto Tripod: https://amzn.to/33HwYwZ
Rode Mic: https://amzn.to/37Dks2E
Studio Lights: https://amzn.to/39JBNcI
Portable Induction Cooktop (I mostly cook on this for my recipe videos): https://amzn.to/3lIxJf3
Le Cruset Pot (I've used this for years and I love it!): https://amzn.to/36IvyE5

— TIMESTAMPS:
00:00 - Intro
01:09 - Pie Crust
02:31 - Pie Filling
03:43 - Pie with ice cream topping
04:13 - Outro

Disclaimer: Product links may include affiliate links and may receive a small commission. All proceeds go back to Clarissa’s Kitchen to continue creating recipe videos for you all! ❤️

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Pie Crust:
-2 cups blanched almond flour
-1 egg at room temperature
-1/4 tsp salt
-1/2 tsp baking soda
-1/3 cup honey (optional)
-1/3 cup melted coconut oil
-3 tbsp coconut sugar
-1 tsp cinnamon

Pie Filling
-1 oz can pumpkin purée
-2/3 cup coconut cream
-1/2 cup maple syrup
-2 eggs
-3 tbsp arrowroot powder
-1 tsp cinnamon
-1 tsp pumpkin spice
-1/4 tsp salt

Instructions:
1. Preheat oven to 350 degree Fahrenheit. In a food processor or mixing bowl, add all the pie crust ingredients. Then add the pie filling and press down in the pie dish. Make sure to grease the pie dish with coconut oil or butter.
2. Bake pie crust for 10-15 minutes. If you start to see the edges getting too golden brown, put a pie cover or foil over to prevent from burning. Cool down while making the pie filling.
3. In a food processor or mixing bowl, add all the pie filling ingredients and pulse until well combined. Pour the filling in the pie crust.
4. Bake at 350 degrees for 45-55 minutes. Bake until the pie filling is close to firm. You can tell by shaking it a little back and forth without much movement.
5. Then store in the fridge for at least 2 hours or overnight.
6. Serve with your favorite ice cream, whipped cream, cinnamon and/or pumpkin spice and it's ready to enjoy!