What is Thanksgiving without a good Gluten-free Pumpkin Pie recipe, right?
I had a pie pumpkin from our CSA just waiting to be used for something, so when I got a request for a gluten-free pumpkin pie.. well, I quickly got to work and by noon we had pie!
I have to say, this pie is amazing - with just the right amount of everything. Sophie declared "you should enter this in a contest!"
Our desserts have to be nut-free, dairy-free, egg-free, gluten-free, soy-free, grain-free and taste awesome. Those are the requirements and sometimes it's a hefty challenge.
But then sometimes when I am creating a recipe, it's almost like the inspiration comes from.... heaven?? This pie is like heaven, folks. Go make some. It's quick, easy and it will taste amazing. Promise.
Gluten-free Pumpkin Pie
Ingredients & Directions (for pie crust):
1 cup raisins, soaked in hot water for about 5 minutes
2 tablespoons coconut oil (not melted, but softened like room temp)
1 cup coconut flour
7 tablespoons water
After the raisins soak, drain and discard the water.
Add raisins, coconut oil and coconut flour to your food processor. Begin blending and add the tablespoons of water (a few at a time, blending each time).
After the last tablespoon is added and you blend it well, the crust should be visibly "thick" and you can pinch some between your fingers.
Add to a pie dish, using your fingers to pat it down.
Save some aside for topping (optional, but a good idea!!)
Ingredients & Directions (for pie filling):
1 cup of pumpkin (I used a small pie pumpkin, baked and then remove the seeds/skin)
1/2 cup jewel yam, (bake a yam and then measure out 1/2 cup)
1/3 cup maple syrup
1 1/2 teaspoon cinnamon
1 tablespoon coconut oil
2 tablespoon thai kitchen organic coconut milk (full fat)
Using your food processor again, add in all the ingredients listed above.
Blend well and taste test!
Add filling to your pie crust and garnish with extra pie crust crumbs and drizzled maple syrup.
After it sets for about 15 minutes, the pie is ready to eat or store on your countertop (with a cover) until you are ready to serve it.
You can also store it in the refrigerator if you want a chilled pie.
(I also heated a slice in the oven lightly, which turned out lovely too).
This pie is SO good, I hope you try it. It took me a very short time to make it, too. It could definitely be made on short notice.
Happy Thanksgiving everyone!
