Gluten-free Pumpkin Pie

 

I’m a tradition girl, which means when it comes to Thanksgiving, I love new and different additions, but there are staples I can’t be without. Pumpkin pie is one of them! But forgoing the bloat, fatigue, and post-meal crash is super important and absolutely do-able. Can you imagine Thanksgiving dinner without a 2-hour nap? It’s a thing! Because it’s not the turkey that makes you so sleepy, as we’ve all been told, it’s the sugar. Easy fix! I made some mild modifications to the original recipe by Able James. Get the original here.

    Ingredients

    Ingredients for Crust:

    • 1 cup almond flour
    • 1/2 cup coconut flour
    • 1 T maple syrup
    • 6 T organic unrefined coconut oil or grass-fed butter
    • 1/4 cup flaxseed meal
    • 1 cup full fat organic coconut milk
    • 1 tsp salt
    • 1.5 T Maple syrup
    • 1/8 tsp SweetLeaf liquid stevia

    Ingredients for Filling:

    • 1 can organic pumpkin
    • Cream ONLY from the top of two refrigerated cans of full fat organic coconut milk (save the rest for a smoothie)
    • 6 Medjool dates (pits removed
    • 4 T coconut oil or grass-fed butter
    • 1 tsp vanilla extract
    • 1/4 tsp salt
    • 2 tsp ground cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 1 tsp pumpkin pie spice
    • 1/4 tsp SweatLeaf liquid stevia
    • 1 T maple syrup
    • 1 egg
    • 2 egg yolks

    Directions

    Crust:

    1

    Preheat the oven to 425℉. Grease a pie pan with butter or coconut oil

    2

     In a large bowl, whisk together the coconut flour, almond flour, flaxseed meal, and salt.

    3

     Add the melted coconut oil, coconut milk, and maple syrup. Mix until well combined.

    4

    Press the dough into the greased pie pan and freeze the pie shell while you make the filling.

    Filling

    5

     In a blender, blend the pumpkin puree, stevia, dates, milk, coconut oil, cinnamon, ginger, cloves, nutmeg, and salt until the dates are broken up and well-incorporated.

    6

     Add the egg and egg yolks and blend until combined. Taste (if you’re ok with a bit of raw egg), and add a bit more stevia, ginger, nutmeg, or salt, to taste.

    7

     Pour the filling into the pie shell, and line the rim of the pie pan with foil to cover the crust edges (so they don’t burn). Bake for 15 minutes.

    8

     Reduce the oven temperature to 350℉. Bake until a knife inserted near the center comes out clean, about 50 minutes.

    9

    Remove from the oven and cool 2 hours. Serve immediately, or cover and refrigerate until ready to serve.

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