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Gluten-Free, No-Regrets Pumpkin Pie
Servings: 8
Preparation Time: 15 minutes
Ingredients:
Crust:
- 3/4 cup pecans or pumpkin seeds (well ground in a food processor)
- 1/4 cup ground flax seeds
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup sugar
- 1/2 cup coconut oil
Filling:
- 1 1/2 cups pumpkin puree
- 3 eggs
- 1/2–3/4 cup maple syrup (depending on taste)
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- pinch of cayenne
- pinch of ground cloves
- 1 1/2 cups coconut milk*
Directions:
Crust:
In a food processor, process dry ingredients for crust, add the coconut oil, and process until it comes together.
Press into a pie plate or tart pan. Freeze for 15–20 minutes, and then bake for 20 minutes at 350 degrees until lightly browned.
Filling:
Mix everything together. Pour into partially baked pie crust. Tap to release bubbles. Bake 45–55 minutes at 325 degrees.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Louise, Portland, OR.
