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| Gluten Free No Regrets Pumpkin Pie |
| photo by recipe author |
Servings: 8
Preparation Time: 15 minutes
Crust:
- 3/4 cup pecans or pumpkin seeds [1] (grind ’em up real good in the food processor)
- 1/4 cup ground flax seeds [2]
- 1/2 cup coconut flour [3]
- 1/2 teaspoon salt [4]
- 1/2 teaspoon cinnamon [5]
- 1/3 cup organic sugar [6]
- 1/2 cup coconut oil [7]
Filling:
- 1 1/2 cups pumpkin puree
- 3 eggs [8]
- 1/2 – 3/4 cup maple syrup [9] (depending on taste)
- 1/2 teaspoon salt [4]
- 1/4 teaspoon allspice
- pinch of cayenne [5]
- pinch of ground cloves [5]
- 1 1/2 cups coconut milk*
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 [10]. (See video at this link [10].)
Recipe submitted by Louise, Portland, OR