One of my absolute holiday favorites is pumpkin pie.  I mean, there is nothing more quintessentially holiday than that.

And as all of my recipe discoveries, once again, while trying to maintain my clean-eating as much as possible while still enjoying my favorite flavors, I decided this would be well worth taking on.  And I was not disappointed.  In fact, the exact opposite.

This clean version of pumpkin pie is SO good.  And you would never know that it’s any different.  Seriously.

The crust is almond flour-based, and so it’s a bit thicker than your traditional crust, and doesn’t stretch…you need to press it into your pie plate.  But it also holds up really well to the wet pie filling mixture—because if we’re being totally honest here, the crust is really just the vehicle to get the pie filling baked off and edible…amiright?  Of course I am.  But as luck would have it, this crust is quite tasty!

To keep it totally clean, the kind folks at Redi-Whip have created a coconut milk whipped cream, which is absolutely fantastic and worthy of topping this pie.  So fire up that oven and get your hearts and bellies ready for some holiday deliciousness!!

Click here for printable recipe

Pie Crust Recipe

• 2 ¼ cups almond flour
• 2 tbsp coconut flour
• ½ tsp baking powder
• 1 tbsp coconut sugar
• ½ tsp salt
• 3 eggs
• 2 tbsp grapeseed oil

Beat eggs, sugar and oil together.  Mix flours and baking powder.  Pour dry mixture into wet mixture and blend together to form dough.  Grease pie plate with grapeseed oil.  Press dough mixture evenly into pie plate. Fill with pie filling.

Pie Filling Recipe

• 1 can (15 ounce) pure pumpkin
• 8 ounces nut milk
• 2 eggs beaten
• 1 cup coconut sugar
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp ginger
• ¼ tsp cloves
• ½ tsp nutmeg

Mix all ingredients and pour into unbaked pie shell.  Bake at 425° for 15 minutes.  Reduce temperature to 350° and continue to bake 40-50 minutes, until toothpick comes out clean.  Allow to cool completely and refrigerate covered.