GLUTEN-FREE PUMPKIN PIE


PIE CRUST INGREDIENTS:

  • 2/3 Cup Tapioca Flour
  • 1/3 Cup Almond Flour
  • 1/4 Cup Sorghum Flour
  • 3 Tbsp Cold Coconut Oil (or Crisco)
  • 1 Tbsp Honey
  • 1-2 Tbsp Cold Water
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Salt

DIRECTIONS FOR THE CRUST:

Preheat oven to 375°F. 

Blend Dry Ingredients together in a mixing bowl. Add the cold Coconut Oil (or Crisco) & work it into the Dry Ingredients until pea-size pieces are formed. Add the Honey & then barely enough Water to get the dough to hold together. If you add too much water, dust the dough ball with some extra Tapioca Flour. Either roll the pie crust out on parchment paper & transfer to the pie plate or press the dough directly into the pie plate & flatten out using a measuring cup. Lightly pre-bake for 10 minutes at 375°F. 


DIRECTIONS FOR THE PIE FILLING:

Mix the following ingredients together:

  • 15 oz canned Pumpkin (about 2 Cups)
  • 1 1/2 Cup Coconut/Almond milk
  • 2 Large Eggs
  • 3/4 Cup Coconut Sugar (or white sugar)
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Ginger
  • 1/2 tsp Salt
  • Pinch of ground Cloves

Pour batter into the lightly pre-baked gluten-free pie shell. Bake pie in middle of oven for 45 to 50 minutes, or until filling is set & toothpick or knife comes out clean. Remove from oven & cool completely before serving.
 

WHY WAIT UNTIL THANKSGIVING?
TREAT YOUR FAMILY TO THIS YUMMINESS TODAY!