Dairy Free, Gluten Free Pumpkin Pie
Ingredients
The crust
-
1¼
cups
Bob’s Red Mill Paleo Baking Flour
-
¼
cup
Bob’s Red Mill Tapioca Flour
-
¼
tsp
sea salt
-
½
cup
palm shortening
-
1
tsp
pure maple syrup
The filling
-
1
can
pumpkin puree (15 oz can)
-
1
cup
coconut milk
-
½
cup
coconut sugar (or substitute ¼ cup pure maple syrup)
-
2
tsp
pumpkin pie spice
-
1
tsp
cinnamon
-
1
tsp
vanilla
-
¼
tsp
ground ginger
-
⅛
tsp
ground cloves
-
a pinch
sea salt
-
¼
cup
warm water
-
1
tbsp
gelatin (make it a heaping tablespoon)
Instructions
- Preheat the oven to 375°F and prepare the crust.
- In a food processor, combine all crust ingredients and pulse until a dough forms.
- Press the dough into a 9-inch glass pie dish and bake for about 13 minutes until lightly golden.
- While the crust is baking, prepare the filling by combining all filling ingredients except for water and gelatin in a saucepan over medium-low heat.
- Heat the filling mixture for about 3-4 minutes, stirring to combine.
- In a small bowl, whisk the warm water and gelatin until smooth, then add to the filling mixture and stir well.
- Once the crust has cooled enough to handle, pour the filling into the crust.
- Cover the pie and refrigerate to set, preferably overnight.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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