GrassFedTraditions.com HouseholdTraditions.com

HouseholdTraditions.com

Gluten Free No Regrets Pumpkin Pie photo
Gluten Free No Regrets Pumpkin Pie
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Crust:

Filling:

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

Submit your recipe here!

Untitled

The average is oldaverage based on oldtotal votes.

Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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
If you bake the crust for 20 minutes it is going to be overdone by the time the filling is set. 1 1/2 cups coconut milk was way too much. I used only 1 cup when I saw how runny the filling was getting and that was too much. And 1 1/2 hours in the oven was still not long enough for the filling to set. I lowered the temperature after the first hour so that my crust wouldn't burn, but it still ended up over done by the time the filling was cooked. I have never had trouble with traditional pumpkin pie filling recipes, but I need to be dairy free now and was hoping this would be a good alternative. If I try it again I may add some arrowroot starch or something else to help it set up and I won't bake the crust for more than 10 minutes, maybe only 5.
# Posted By Wendy | 10/11/14 4:38 PM

Weekly Sales
Click Here

Current Sales

Coconut Oil for Hair
60% OFF!!
Gold Label Virgin Coconut Oil for Hair Treatment
16 oz.
Gold Label Virgin Coconut Oil for Hair Treatment
Retail: $25.00
Now: $9.99
until Thursday October 30th
Liquid Soap Pumps
Buy 1 Get 1 FREE!!
Liquid Soap Pumps
8 oz. ea.
Virgin Coconut Oil
Liquid Soap Pumps
Retail: $15.00 (for 2)
Now: $7.50 (for 2)
until Sunday November 2nd
Grass-fed Beef
40% OFF!!
Liquid Soap Pumps
Grass-fed Beef
• Top Round Steaks
• Short Ribs
until Sunday November 2nd
Book
40% OFF!!
Unlocking the Mysteries of Creation
Unlocking the Mysteries of Creation
Retail: $34.99
Now: $20.99
until Sunday November 2nd