Classic Gluten-Free Pumpkin Pie
Ingredients
The crust
-
1½
cups
Bella All Purpose Mix or Bobs Red Mill 1 to 1 gluten-free flour mix
-
½
teaspoon
fine sea salt
-
1
tablespoon
sugar of choice
-
½
cup
Nativa Refined Coconut Oil
-
¼
cup
full-fat coconut milk
The filling
-
3
eggs
-
1
cup
full-fat coconut milk
-
½
teaspoon
fine sea salt
-
1
tablespoon
Pumpkin Pie Spice Mix
-
½
cup
granulated sugar of choice
-
¼
teaspoon
liquid vanilla stevia
-
1
(15 oz) can
pumpkin puree
Instructions
- Preheat the oven to 400°F.
- In a mixing bowl, whisk together the flour mix, salt, and sugar.
- Add the coconut oil and coconut milk, mixing until a ball forms.
- Transfer the dough onto unbleached parchment paper and flatten it into a ball.
- Roll out the dough between two sheets of parchment to about 11 inches.
- Flip the rolled dough into a 10-inch ceramic pie dish and press it into the dish.
- Poke the bottom of the crust with a fork several times and bake for 18 minutes.
- In a blender, combine all filling ingredients, adding the pumpkin puree last, and blend until smooth.
- Pour the filling into the par-baked crust and bake for 45 minutes.
- Allow the pie to cool for a few hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
70mg
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