Traditional Pumpkin Pie (GF/DF)
Anyone else absolutely adore pumpkin pie?
Not only does it taste delectable, but it offers beta carotene, vitamin C, vitamin E, iron, and folate – all of which strengthen your immune system! It seems even more appropriate that this tends to be a winter treat, does it not?
Makes 1, 9-inch pie
1/2 c almond flour
3/4 c gluten-free flour
1/4 tsp salt
2 T coconut oil
4 T butter, cold and cubed
4 T cold water
2 ¾ cups pumpkin puree (about 1 ½ 15-ounce cans)
scant 1/4 cup maple syrup
1/4 cup coconut sugar
1/3 cup unsweetened almond milk
1 Tbsp olive oil
2 ½ Tbsp arrowroot powder (or cornstarch)
1 ¾ tsp pumpkin pie spice
1/4 tsp sea salt
Mix dry ingredients of crust, then mash in coconut oil and butter. Finally, slowly add cold water until you reach a dry dough consistency.
Form into a disk, wrap in plastic wrap and chill for about 30 minutes.
Preheat the oven to 350 deg F.
While dough is chilling, add filling ingredients to a blender, and blend until smooth.
Roll out pie crust dough and add to a pie pan.
Pour in pie filling and sprinkle some cinnamon on top.
Bake for about 50-55min until you notice it is mostly firm and there are a few cracks on top.
Serve with coconut whipped cream or enjoy plain!