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


Crust

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


Filling

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


Directions

  1. Mix dry ingredients of crust, then mash in coconut oil and butter. Finally, slowly add cold water until you reach a dry dough consistency.

  2. Form into a disk, wrap in plastic wrap and chill for about 30 minutes.

  3. Preheat the oven to 350 deg F.

  4. While dough is chilling, add filling ingredients to a blender, and blend until smooth.

  5. Roll out pie crust dough and add to a pie pan.

  6. Pour in pie filling and sprinkle some cinnamon on top.

  7. Bake for about 50-55min until you notice it is mostly firm and there are a few cracks on top.

  8. Serve with coconut whipped cream or enjoy plain!


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