Healthy Pumpkin Pie

Pumpkin pie is by far my favorite fall treat. If you put a whole fatty pumpkin pie in front of me, I would probably eat the whole dang thing. I have no control when it comes to indulging in some pumpkin pie. As soon as it began to turn fall I instantly started experimenting with some healthy pumpkin pie recipes. All the recipes I attempted were pretty much a fail except for the recipe I made tonight! I can not tell you how much it excites me that I have found this recipe! I can now devour the whole thing if I so desire... :)

This recipe is super light and fluffy. You can indulge in this pumpkin amazingness without the feeling of being weighed down by your dessert. Always a good feeling when you feel the perfect amount of full after dessert, right? Especially a healthy treat that does not come with much guilt!

I do have to admit that I found this recipe on another blog considering my recipes were not quite cutting it. I do want to give her credit for being so awesome and creating this recipe! Stacey Makes Cents.

Ingredients:

Crust:
- 3/4 cup ground flax meal
- 1/4 cup almond flour
- 1 tsp cinnamon
- 2 tbsp coconut oil, melted
- 2 tbsp cold water

Filling:
- 1 can pumpkin puree
- 1 cup heavy cream
- 2 eggs
- 1/3 cup Truvia or 1/2 cup sugar of choice
- 1 tbsp pumpkin pie spice
- dash of salt

Directions:
1. In a bowl, combine flax, almond flour and melted coconut oil
2. Stir in cold water
3. Press dough into bottom of pie pan
4. Bake crust at 350 degrees for 12 minutes.
5. Mix together pumpkin, creme, eggs, Truvia, pumpkin pie spice, salt.
6. Pour over crust
7. Bake at 350 degrees for 45 minutes
8. Let cook completely before cutting