Tropical Traditions - Recipe - Gluten-Free Pumpkin Pie

Gluten-Free Pumpkin Pie

Gluten Free Pumpkin Pie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

15 oz pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
14 oz sweetened condensed milk
2 large eggs
coconut flour pie crust (recipe below)

Preheat oven to 425 degrees F. Prepare pie crust.

Place pumpkin and spices into a small saucepan and heat gently over medium low heat, stirring constantly. Heat just until slightly warmed through.

Place the eggs and sweetened condensed milk into a bowl and add pumpkin. Whisk to combine and pour into prepared crust.

Bake for 13 minutes. Reduce temperature to 350 and bake for another 35 - 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool completely and store in the refrigerator.

Coconut Flour Pie Crust

1/4 cup cold butter
2 tablespoons Virgin Coconut Oil, solid
1 cup coconut flour
2 eggs
1 teaspoon honey
pinch of Himalayan salt
1/2 cup shredded coconut
1 tablespoon water
1 egg white-beaten

In a medium sized bowl cut the butter and coconut oil into the coconut flour until mixture resembles irregular pea sized clumps. Add remaining ingredients except egg white. Mix together with your hands until a soft dough has formed. Pat dough into a 9 inch pie pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white just before filling.

Submitted by Sarah Shilhavy

gluten-free-pumpkin-pie Untitled

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What can I use to substitute the condensed milk? Could I use coconut cream concentrate and coconut milk together to create this substitute? My son loves pumpkin pie and on GFCFSFEF diet! :-) Thank you.

# Posted By Carmen | 6/22/10 3:37 PM

Carmen: It would be really tough to replace the sweetened condensed milk in this recipe as it provides the milky flavor as well as the sugar. I'd recommend either just using the GF crust on a different pumpkin pie recipe that meets your requirements or experiment with coconut milk and honey mixed/boiled together.

# Posted By Sarah | 6/23/10 11:03 AM

Carmen,
I've used coconut cream to replace sweetened condensed milk in puddings and such and it's worked well. I also used it in a baked custard recipe to replace heavy cream and it's turned out well. It tastes coconutty, but ...well...
I think it's worth a try. I also made pumpkin custard without the egg for my egg allergic dd on GAPS. It wasn't great, but it was fine for her, and she got to eat "pumpkin pie", so she was happy. A little honey, a little pumpkin, some coconut milk....it's all good..

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