Pumpkin Pie doesn’t have to be seasonal. Why not serve this festive favorite to friends and family at social gatherings year round when it’s made with such clean ingredients? Delicious, satisfying and rich, this recipe doesn’t sacrifice flavor just because it’s healthier. Plus, there’s 2 crust options–one that’s nut-free and one that’s grain-free, so you can choose what’s best for your family and friends. Share and enjoy!
For the nut-free crust:
For the filling:
Preheat the oven to 350F/180C. Grease a 9" pie dish and set aside.
Make the base by adding the gluten-free oat flour or almond flour and coconut oil to a food processor and pulse until you have fine crumbs.
With the motor running, add the maple syrup followed by the water (if needed) until the dough sticks together when pressed between fingers.
Place the dough in the pie dish and press evenly to the bottom and up the sides. Refrigerate until needed.
Make the filling by adding the pumpkin puree, coconut milk, arrowroot flour, maple syrup, coconut sugar, vanilla paste/alcohol-free vanilla extract and pumpkin spice to a blender and blend until smooth. Pour into the prepared crust and bake for 55-60 minutes, until the crust is golden and the filling is set. If the crust begins to brown quite quickly then cover the edges with tin foil or a pie crust protector (this is more likely to happen with the grain-free crust.
Remove the pie from the oven and cool at room temperature for at least 1 hour, then transfer to the fridge and cool for a further 4-6 hours or overnight.
Slice and serve with coconut whipped cream (if using) and a sprinkle of ground cinnamon.
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This item posted: 22-Nov-2020
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