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Pumpkin Pie

What’s for breakfast? Pumpkin pie! Actually, second breakfast, post-run. This recipe is healthy and delicious, but not really a pre-workout sorta thing. I’m not going to sit here and list all the benefits of pumpkin, but besides that – think about it. You can have a good, whole-grain crust that may not taste as good as buttery, white flour dough, but still does the job. And the filling is super easy to cut out the crap and still taste like “real” pie. Add all these awesome ingredients, and you’ve got yourself a wholesome meal that tastes like desert.

THE CRUST

1 cup whole wheat flour

1/2 cup coconut flour

1/2 teaspoon salt

1/2 cup coconut oil

1/4 cup warm water

Combine all the ingredients in a bowl to form dough. You may have to warm the coconut oil first to make sure it mixes well. Transfer the dough ball to a 9-inch pie plate and press out evenly. The dough will not be sticky enough to roll out.

THE FILLING

1 large egg

1 tablespoon buckwheat flour (okay, it doesn’t have to be buckwheat…it can be any kind, I just like to use something different because it’s such a little amount you can’t taste it anyway)

1/4 cup plain, whole-milk, greek yogurt

1/2 cup brown rice syrup (or whatever other sweetener you want, i.e. honey, maple syrup, agave, mix and match)

1/2 teaspoon salt

1 16 oz. can of pure pumpkin

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Whisk all this goodness together in a bowl and pour into pie crust. Bake at 350 degrees F for 35-40 minutes.

Take note, that if you don’t eat the whole pie after it’s been cooled, when you take it out of the fridge the next day, the crust will make it harder to cut (cold coconut oil). Also, another option I’ve done with this recipe is to make parfaits. Bake the crust by itself and crumble to pieces, dice up some green apples and bake on a cookie sheet, bake the filling by itself, and viola! Layer away. If you must use whip cream, make sure you whip it yourself. None of that canned crap.