Gluten Free, Dairy Free Pumpkin Pie Recipe
I'm pretty sure that this was my first attempt at making a gluten free, dairy free pumpkin pie from scratch. I was pretty nervous, but it turned out to be surprisingly simple and tasty! I used eggs because I was nervous that I couldn't do it without using fake egg replacer, but I heard from a friend that it can be done, so I'll try this again, full vegan sometime soon and update you.
Pumpkin Pie Recipe - Gluten Free, Dairy Free, Nut Free
Ingredients
Gluten Free Pie Crust:
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup of coconut oil
1/2 tsp xantham gum (optional)
1/4 tsp sea salt
1/4 cup cold water, adding a tablespoon more at a time if needed
Gluten Free Pumpkin Pie Filling
1 3/4 cup pumpkin puree
3/4 cup coconut or date sugar
2 eggs
3/4 cup coconut milk
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
2 tsp pumpkin pie spice mix
1/4 tsp xantham gum
Preheat oven to 400 degrees.
Blend crust in food processor, roll into a ball and press into a lightly greased pie pan. (it's probably much prettier if you roll the dough into a circle and then place in the pan but I was lazy and just spread it out with my (clean) hands.
Blend the filling ingredients in the food processor and pour into pie crust.
Cover just the exposed crust with tin foil so that it won't burn as the filling takes longer to bake.
Bake for about 20 minutes, then remove the foil and bake another 20-30 minutes until the filling is set and has just a little give when you press your finger lightly in the center.
Top with some yogurt and a sprinkle of cinnamon or crushed pecans.
Pumpkin Pie Recipe - Gluten Free, Dairy Free, Nut Free
Ingredients
Gluten Free Pie Crust:
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup of coconut oil
1/2 tsp xantham gum (optional)
1/4 tsp sea salt
1/4 cup cold water, adding a tablespoon more at a time if needed
Gluten Free Pumpkin Pie Filling
1 3/4 cup pumpkin puree
3/4 cup coconut or date sugar
2 eggs
3/4 cup coconut milk
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
2 tsp pumpkin pie spice mix
1/4 tsp xantham gum
Preheat oven to 400 degrees.
Blend crust in food processor, roll into a ball and press into a lightly greased pie pan. (it's probably much prettier if you roll the dough into a circle and then place in the pan but I was lazy and just spread it out with my (clean) hands.
Blend the filling ingredients in the food processor and pour into pie crust.
Cover just the exposed crust with tin foil so that it won't burn as the filling takes longer to bake.
Bake for about 20 minutes, then remove the foil and bake another 20-30 minutes until the filling is set and has just a little give when you press your finger lightly in the center.
Top with some yogurt and a sprinkle of cinnamon or crushed pecans.
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