Gluten-Free Pumpkin Pie Recipe
Ingredients for the crust:
18-20 pitted dates. You may need more or less dates depending on the sizes of the dates.
3 cups organic raw pecans or walnuts (soaked and dehydrated)
1 tsp vanilla extract
Ingredients for the Filling:
2 large eggs
1/4 cup full-fat organic coconut milk or coconut cream
1 can (2 cups) organic pureed pumpkin 🎃
½ cup maple syrup or 3 tbsps of honey
1 tsp vanilla extract
2 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp cardamom
1/8 tsp allspice
1/8 nutmeg
1/8 clove
Ingredients for whipped cream:
1 carton of organic heavy cream
1 tbsp of coconut sugar or 1/4 tsp pure monk fruit
¼ teaspoon vanilla extract
Instructions for making the pie:
Preheat oven to 350ºF.
Add the ingredients for the crust into a food processor, pulsing until it turns into crumbs. It should be a bit sticky and not too crumbly. Add more dates to the mixture until it’s crust-like.
Transfer the crust to a 9-inch round baking pan or pie dish, pressing the crust into the bottom of the pan evenly with your hand.
Add the ingredients for the filling into the blender. Blend until smooth.
Pour the filling over the crust, then bake for 45-50 minutes until browned around the edges.
Remove the pie from the oven, cool for 30 minutes at room temperature before eating.
Serve with homemade coconut whipped cream (see instructions below).
Instructions for making whipped cream:
Beat all the ingredients in a bowl by using a hand mixer until it reaches the ideal texture. Add more sweetener to your taste.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
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