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Camille Styles

Recipe Files

Gluten-Free Pumpkin Pie

November 4th, 2016

Gluten-Free Pumpkin Pie

gluten free pumpkin pie

Serves 6-10

Crust

Ingredients

  • 2 1/2 cups almond meal
  • 1/4 tsp baking soda
  • 1/4 cup melted avocado oil (can use melted butter or coconut oil instead)
  • 1/2 tsp vanilla extract
  • 1/8 cup maple syrup
  • 1 large egg, room temp
  • 1 large egg white, room temp

 

Instructions

  1. Preheat oven to 350.
  2. Mix wet ingredients. Mix dry ingredients. Combine with a fork and knead with your hands to fully incorporate all ingredients. Mixture should be slightly wet to the touch, not dry and crumbly. You should be able to easily form into a ball where it is slightly shiny (appears to have some moisture). If dough it too dry, add an additional egg white.
  3. Press dough into pie pan as if it is a graham cracker crust. Using your palm, press the dough against the bottom of the pan and up the sides. If dough is sticky, wet your hands with water during the process and wash often. Grain-free dough behaves differently than regular dough. In order to shape it, keeping wet, clean hands always helps.
  4. Level the edge of the crust and make sure it is all even thickness all the way around. Flute the edge of the crust by placing your thumb and index finger together on your left hand and placing on the outside of the dough. Using your right hand, press your index finger against your other hand on the inside of the dough. You should see that you are able to make to make a small triangle shape. Repeat this pattern around the entire edge of the crust.
  5. Using a fork, dock your crust by poking it several times to keep it from rising in the oven. You can also place dried beans or pie weights in the center of the pan.
  6. Pre-bake crust for 15 min.

Filling

Ingredients

  • 1 can pumpkin
  • 3 eggs
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup*
  • 1 1/2 tbsp pumpkin pie spice*
  • 1-2 tbsp tapioca starch

*I make my own spice blend, but Primal Palate and other companies carry Pumpkin Pie Spice. You should be able to find it easily at your local grocery. In addition, I don’t always have my pumpkin pie super sweet because I love real whipped cream with powdered sugar, but if you like to eat your pie naked, feel free to increase your maple syrup to 1/2 a cup.

Instructions

  1. Mix all ingredients together.
  2. Put filling in pre-baked crust and check at 30 min. If your edges appear to be browning too quickly, you can wrap aluminum foil around the crust to keep it from cooking further. Pie should bake in about 60 min. Filling will be set when the center jiggles slightly, but appears set. You don’t want it to have motion like a wave. “Jiggles like jello” is a good analogy I saw once.

Cashew "Whipped" Cream

Ingredients

  • 1.5 cups cashews
  • 1/2 cup filtered water
  • 1/8 tsp himalayan sea salt
  • 3/4 tsp vanilla extract
  • 5 tbsp maple syrup
  • lemon juice to taste (optional)

 

Instructions

  1. Soak cashews in filtered water overnight. If you missed this step, you can always boil water and soak cashews like tea for 30 minutes to soften.
  2. Add all ingredients to a high-powered blender. If you don’t have a Vitamix or BlendTec, get one, it will change your life! It makes cooking and baking so much more enjoyable if you are raw, paleo, gluten-free, vegan, etc. You don’t want to make this cashew cream in a bad blender because the texture of it being silky and creamy is the thing that makes it reminiscent to whipped cream. Transfer to a container and chill until ready to serve.

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