Pumpkin Pie

Pumpkin Pie (paleo, gluten free, dairy free)

 

Well when it’s officially holiday season that means it’s also time for pies. Especially pumpkin pie. Pumpkin pie always brings me back to childhood and the holidays. There is just something so comforting about it. Plus it’s delicious, at least to me. Now being adult I still love pumpkin pie, just not all the sugar that comes with it. Having said that, pumpkin pie is probably one of the healthiest pies you can have. But if you are still trying to keep it clean even during the holidays and still want to eat pie, I’ve got your back. Fortunately, there are few simple things you can do to make it healthy without sacrificing taste. Also, this pumpkin pie is super easy to make. I do have a pie crust recipe which I have given below, but honestly if you want to make it even easier most grocery stores sell pie crusts that are free from common food sensitivities (gluten, grains, etc). Just do what works best for you.

 

Details

Desserts, paleo, dairy free, gluten free

Ingredients

Pie filling:

  • 1 15oz. can pumpkin puree

  • 3/4 cup full fat coconut milk

  • 1/2 cup honey

  • 3 eggs

  • 2 tsp. pumpkin pie spice

  • 1/4 tsp. salt

crust:

  • 1 cup cassava flour

  • 1/8. tsp. salt

  • 1 tsp. coconut sugar

  • 1/2 cup regular butter or vegan butter

  • 1/2 tbsp. apple cider vinegar

  • 5 tbsp. ice water

Whipping cream:

  • 1 chilled 160z. carton of full fat whipping cream. For vegan version 2 cans of full fat coconut milk chilled.

  • 1 tsp. vanilla extract

  • pure liquid stevia or sweetener of choice

Instructions

  1. Preheat oven to 425 degrees.

  2. To make crust, combine cassava flour, salt, coconut sugar, and butter in a food processor. If you don’t have a food processor use a medium size bowl. Process until it looks like dry oatmeal, or combine with fork or potato smasher.

  3. Add apple cider vinegar, and ice water until dough forms. You should be able to form a ball without too much crumbling. If it’s too crumbly add more water.

  4. After you’ve formed a ball, roll out in between two pieces of parchment paper. Make sure not to make it too thin.

  5. Put dough into pie plate, and form the edges by pinching with your fingers.

  6. In a large bowl add all the pie filling ingredients and combine well.

  7. Pour into pie plate and bake for 15 minutes at 425. Then reduce temperature to 350 and bake for 40 minutes. Let cool when done.

  8. When pie is cooled whip cream with an electric mixture on high until soft peeks form. As you whip add about 6-8 drops of stevia. Check the sweetness and add more if necessary. For vegan version, take the chilled cans of coconut, open them from the bottom and take the just the cream part out. Repeat the same steps for dairy version whip cream.

    keep pie in an airtight container in the refrigerator up to 4 days.

 
recipesKristin Reisgluten free, dairy free, paleo, Desserts, desserts