Gluten Free & Dairy Free Pumpkin Pie
Ingredients
For pie crust
- ½ cup sifted coconut flour
- ¼ cup shredded coconut
- ¼ cup ground almonds (almond meal)
- 2 eggs, room temp
- 1 egg white beaten
- ½ Tbsp cocoanut crystals (sugar substitute)
- 2 Tbs melted coconut oil
- 2 Tbsp cocoa butter
- 1 Tbs water
- ¼ tsp Himalayan salt
NOTE – because coconut flour crusts cook much quicker than wheat flour crusts, you should keep an eye on the crust. After pre-baking the crust cover the edges with foil.
Recipe for crust:
Sift coconut flour and set it aside. Whisk together the remaining ingredients (except the 1 beaten egg white) until thoroughly combined. Add coconut flour and mix well to form dough. Knead the dough with your hands for about 1 minute. If the dough feels too soft to roll, knead in a little more coconut flour. Form the dough into a ball and roll out to about 1/8” thickness. I used a rubber pie sheet that gave me a scale of the size to roll. Then flip the crust into the pie pan very carefully…it crumbles super easily, so just patch up together. Flute if desired to make it pretty. Prick bottom and sides of crust several times with a fork.
Preheat oven to 400 and bake for 12-15 minutes. Stick crust in freezer for about 10 minutes to cool. The edges will cook quickly, so cover with foil or a pie shield to prevent burning when baking the actual pie.
Variation: substitute ½ cup almond flour/meal for the ½ cup shredded coconut. I chose to use half of each...because I just couldn't choose!
For Pie Filling
- 2 large organic eggs
- 1 (15-ounce) can unsweetened organic pumpkin
- 1/2 cup raw clear agave nectar
- 2 Tbsp raw dark agave nectar
- 2 droppers Vanilla Creme stevia liquid drops (optional)
- 2 teaspoons cinnamon
- 2 tsp pumpkin spice
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 allspice
- 2 Tbsp vanilla
- 2 Tbsp cashew butter (simple blend raw cashews to a paste)
- 3 Tbsp gluten-free flour (I used brown rice flour)
Recipe for filling:
To prepare pie filling, use a stand-up mixer to beat eggs. Add rest of ingredients in the order in which they are listed; blend. Pour into prepared pie crust. Bake in 400 degrees preheated oven for 15 minutes. Reduce heat to 350 degrees and bake for another 45 minutes or until center is set.
I lightly sprayed the pie pan with olive oil and spread it around with a paper towel
All ingredients for pir crust and pie
Pie crust ingredients
Ready to roll pie crust
Rolled out pie crust- a really nifty rubber mat made for rolling out pie crusts gave me an outline of the exact shape and size for a 9" pie crust (also showed other sizes...hard to see in this image)
Brushed on egg whites onto the crust, and poked holes with fork all over pie crust
Pie crust pre-baked and pie filling ready to go!
Filled the pie crust with the filling
Covered the edges of the pie crust with foil so it doesn't burn...as you can see above the edges already browned enough from the prebake of 15 minutes!
After 15 minutes of baking at 400 degrees, and 45 minutes of baking at 350 degrees it turned out perfect! The pie crust was perfect, not burned:)
I topped off my piece of pie with vanilla Rice Cream (a dairy free option for whipped cream or ice-cream) My first option would have been vanilla coconut ice-cream (they just didn't have any at the store).
