Gluten-Free Pumpkin Pie (Dairy-Free as well!)
Prep Time: 40 minutes Cook time: 17 minutes Chill time: 1-4 hours
Yield: 10-12 servings
Ingredients:
2/3 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2/3 cup palm shortening
2 Eggs
1/2 tablespoon yacon powder
Directions:
Preheat the oven to 350°F.
In a medium mixing bowl, whisk the flour, salt, and baking soda. Add the palm shortening and yacon powder, and stir with a rubber spatula to combine.
Beat the eggs and then add them to the crust mixture. Stir until completely incorporated. Press the dough into a 9-inch pie plate, and flute the edges if desired. Bake for 15 to 17 minutes, until the edges are golden brown and the center is firm to the touch.
Cool completely on a wire rack.
For the Filling:
Ingredients:
2 large eggs, room temperature
3/4 cup full-fat organic coconut milk
1 can organic pureed pumpkin
½ cup yacon syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cardamom
¼ tsp allspice
¼ tsp salt
Directions:
In a high-speed blender, add the ingredients and blend until smooth.
Cooking Directions:
Pour the filling over the crust, then bake for 45-55 minutes until browned around the edges.
Remove the pie from the oven. Cool for 1-4 hours at room temperature before eating.
Serve with homemade coconut whipped cream (see instructions below).
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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