Gluten Free No Regrets Pumpkin Pie photo
Gluten Free No Regrets Pumpkin Pie
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Crust:

Filling:

Crust:

In a food processor, process dry ingredients for crust and add the coconut oil and process until it comes together.

Press into a pie plate or tart pan. Freeze for 15-20 minutes, then bake for 20 minutes at 350 until lightly browned.

Filling:

Mix everything together. Pour into partially baked pie crust. Tap to release bubbles. Bake 45-55 minutes at 325.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Louise, Portland, OR

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