Gluten Free Pumpkin Pie (photo by author)
Preparation Time: 1 hour
- 1 cup almond flour*
- 1/2 cup arrowroot starch
- 1/4 cup tapioca starch
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons palm shortening or butter
- 1/4 cup cold water (more or less as needed)
- 14 oz full-fat coconut milk**
- 1 teaspoon honey
Preheat oven to 350 degrees ÂºF.
In a mixing bowl, combine dry ingredients for crust. Add in palm shortening and blend until a coarse crumble is created. Slowly add in cold water, just until a dough ball begins to form.
On a piece of wax or parchment paper, place dough. Top dough with another piece of wax or parchment paper and roll dough out in a circle about 1/4″ thick. Place dough in a 9″ pie plate and form edges of crust. Pierce with fork and bake for about 10 minutes.
Meanwhile, combine raw nuts and water in a blender or food processor. Blend until smooth. Add in pumpkin puree (see note below) and remaining ingredients. Blend until smooth or about 45 seconds, scrapping sides if necessary.
Pour filling into pie shell and bake for about 45-60 minutes until top starts to brown and filling is set. If necessary, cover pie with foil to prevent over browning. Let pie cool completely and store in fridge.
In a small blender, pulse together coconut milk and honey until whipped. Store whipped coconut in fridge until ready to serve.
To make pumpkin puree:
Steam pumpkin. I used small pie pumpkins. Cut them in half and scrape out seeds. Don’t discard seeds! (Use in other recipes). Place the pumpkin halves cut-side down in a large baking dish.
Pour about 1/4 cup of water in dish. Bake at 350 ÂºF for about 30-40 minutes or until soft.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.