Recipes

Gluten-Free Pumpkin Pie

• 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

3.94736842105 19

gluten-free-pumpkin-pie

The average is oldaverage based on oldtotal votes.

Be the first one to rate!

You've rated rating. The new average is average based on total votes.

---

Print Recipe 

Back to Recipe List

Submit your recipe here!

Do you like this recipe? Share it with others!

©Copyright 2002-2010 Tropical Traditions, Inc. All Rights Reserved.
www.freecoconutrecipes.com is the Coconut Recipe Website of Tropical Traditions
Tropical Traditions® is a registered trademark of Tropical Traditions, Inc.