Gluten Free No Regrets Pumpkin Pie
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| Gluten Free No Regrets Pumpkin Pie |
| photo by recipe author |
Servings: 8
Preparation Time: 15 minutes
Crust:
- 3/4 cup pecans or pumpkin seeds (grind 'em up real good in the food processor)
- 1/4 cup ground flax seeds
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup organic sugar
- 1/2 cup coconut oil
Filling:
- 1 1/2 cups pumpkin puree
- 3 eggs
- 1/2 - 3/4 cup maple syrup (depending on taste)
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- pinch of cayenne
- pinch of ground cloves
- 1 1/2 cups coconut milk*
Crust:
In a food processor, process dry ingredients for crust and add the coconut oil and process until it comes together.
Press into a pie plate or tart pan. Freeze for 15-20 minutes, then bake for 20 minutes at 350 until lightly browned.
Filling:
Mix everything together. Pour into partially baked pie crust. Tap to release bubbles. Bake 45-55 minutes at 325.
* For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Recipe submitted by Louise, Portland, OR
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| The average is oldaverage based on oldtotal votes. |
Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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Could I substitute honey or sugar for the maple syrup? The recipe looks fabulous!
# Posted By Angie
| 11/18/11 3:13 PM
I know this might sound odd, but I don't have a food processor....how can I achieve the results without one? I do have a blender...would that work...and what would the settings be? thanks
# Posted By Betty
| 11/19/11 5:35 PM
I am reluctant to bake with temps as high as 350 for flax seed...any comments, please?
# Posted By Linda
| 11/21/11 2:33 PM
couldi use this pie crust for other ones??like i dont know blueberry pie or banana??or chicken pie?
# Posted By demi
| 12/6/11 7:55 AM
I made the filling only and it was really delicious. I used condensed milk since I didn't have coconut milk, but tonight I plan to use almond milk. The maple syrup isn't overwhelming either. I also added cinnamon.
# Posted By liz
| 12/24/11 4:05 PM
Thank you for the recipe! I just made this, and found the crust to be too salty. I found needed to add extra pumpkin pie spice to compensate for the maple flavor from the syrup. I will avoid maple syrup as a sweetener next time, and will use a larger rectangular pan to make "bars" instead, since it there is plenty crust and filling to work with.
# Posted By Lenka
| 2/2/13 7:11 AM
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