Sugar-Free Pumpkin Pie with Almond Crust using Groundnut Oil

Sugar-Free Pumpkin Pie with Almond Crust using Groundnut Oil

Pumpkin pie is a beloved dessert that perfectly captures the flavors of fall. However, traditional recipes often contain high amounts of sugar and unhealthy fats. By making a few simple swaps, you can enjoy a delicious, healthier version that retains all the rich flavors without the guilt. This sugar-free pumpkin pie features a nutty almond crust made with Pinkcity Wellness groundnut oil, offering a unique twist on the classic.

Why Use Groundnut Oil?

Groundnut oil, also known as peanut oil, is a heart-healthy option rich in monounsaturated fats. Its subtle, nutty flavor pairs wonderfully with the almonds in the crust, enhancing the overall taste of the pie. Using groundnut oil in baking not only adds moisture but also contributes to a crisp, flavorful crust.

Ingredients

For the Almond Crust:

• 1 ½ cups almond flour
• 2 tablespoons groundnut oil
• 1 tablespoon honey or maple syrup
• ¼ teaspoon salt

For the Pumpkin Filling:

• 1 ¾ cups pumpkin puree
• 3 large eggs
• ½ cup unsweetened almond milk
• ½ cup erythritol or your preferred sugar substitute
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

Preparation

1. Prepare the Almond Crust:

   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, mix the almond flour, groundnut oil, honey (or maple syrup), and salt until a crumbly dough forms.
   • Press the dough evenly into a 9-inch pie pan, ensuring it covers the bottom and sides. Prick the crust with a fork to prevent bubbling.
   • Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

2. Make the Pumpkin Filling:

   • In a large bowl, whisk together the pumpkin puree, eggs, almond milk, erythritol (or sugar substitute), cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.

3. Assemble the Pie:

   • Pour the pumpkin filling into the pre-baked almond crust, spreading it evenly with a spatula.
   • Bake the pie for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

4. Cool and Serve:

   • Allow the pie to cool at room temperature for at least 1 hour before serving. For best results, refrigerate for an additional hour to set the filling further.
   • Serve with a dollop of whipped cream or a sprinkle of cinnamon if desired.

Summary

This sugar-free pumpkin pie with almond crust is a delightful way to enjoy the essence of autumn while staying true to a healthier lifestyle. The groundnut oil from Pinkcity Wellness adds a lovely depth to the crust, making it a standout element of the dish. Whether you’re serving it at a holiday gathering or enjoying a slice with your morning coffee, this pumpkin pie is sure to satisfy your cravings without compromising your health goals.