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Pumpkin Pie ( Gluten Free )

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Gluten Free Pumpkin Pie:

Ingredients:

Graham Crumble Crust
  • 3/4 cup Rice Flour
  • 1/2 cup Oats (oatmeal, steel cut oats, etc)
  • 1/3 cup Almond Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/3 cup Coconut Palm Sugar
  • 1/8 cup Coconut Oil
  • 1/2 Tablespoon Tahini
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoon Real Vanilla Extract (1 teaspoon if cheap vanilla)
  • 2-1/2 Tablespoons Molasses
  • 1 Tablespoon Almond Milk
Pie Filling
  • 1/2 cup Coconut Palm Sugar
  • 1 teaspoon Liquid Stevia (or equivalent – to taste)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1-1/2 Tablespoons Ground Cinnamon
  • 3/4 teaspoon Powdered Ginger
  • 3/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Allspice
  • 1 Can (15 oz) Pumpkin Puree
  • 2 large Eggs
  • 1 cup Almond Milk
  • 1/2 cup Unsweetened Coconut Milk

Directions:

Pie Crust
    1. Preheat oven to 425F
    2. In food processor with blade, mix all crust ingredients into a crumble.
    3. Spread crumble mixture evenly into 9″ pie pan with rubber spatula and press into place.
    4. Press entire crust into place with fingers, evening it out and trimming sides.
Filling
  1. Mix all filling ingredients by hand or with mixer. Use spatula to make sure all ingredients have combined.
  2. Taste and adjust if needed. Flavors should be exaggerated, as they will mellow as they bake.
  3. Fill pie crust with filling.
  4. Bake at 425 F for 15 minutes.
  5. Reduce heat to 350 and bake 40-50 minutes, or until a butter knife inserted into center comes out clean.
  6. Cool on wire rack.
  7. Serve and enjoy! Keep leftovers refrigerated.

 

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