Gluten & Dairy-Free Pumpkin Pie - Updated

TIME: 1 HR 15 MIN | YIELD: 1 PIE

EASY PRESS-IN OAT CRUST INGREDIENTS:

• 1 1/2 cups gluten-free rolled oats

• 1/4 cup arrowroot starch

• 3 tablespoons coconut sugar

• 1/2 teaspoon cinnamon powder

• 1/4 teaspoon nutmeg

• 1/4 teaspoon sea salt

• 1/4 cup butter, ghee, or coconut oil, chilled

• 4 tablespoons water, cold

PIE FILLING INGREDIENTS:

• 1 ½ cups pumpkin puree (from a can or baked pie pumpkin)

• 3 eggs (farm fresh)

• ½ cup maple syrup

• ½ cup coconut milk

• ½ teaspoon vanilla extract

• 1 ½ teaspoons cinnamon powder

• 1 teaspoon ginger powder

• ½ teaspoon nutmeg powder

• ½ teaspoon sea salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees and grease a glass 9" pie dish.

2. In a food processor combine all dry ingredients including rolled oats, arrowroot starch, coconut sugar, spices and sea salt and process into the consistency of flour. It is important to measure the arrowroot starch by spooning the starch into the measuring cup and leveling off with a knife. Scooping the starch directly with the measuring cup will give too large of a measurement.

3. Cut chilled butter into multiple chunks and distribute evenly over the flour. Process the butter into the flour until the flour begins to represent a crumbly texture.

4. With food processor running, add cold water one tablespoon at a time looking for the flour to ball up into a sticky dough. Once the dough ball is formed stop the processor and remove the dough.

5. Place the dough in the center of the greased pie dish and begin to spread the dough out evenly across the bottom and sides of the dish.

6. Place in the center of the preheated oven and bake for 10 min. Blind baking a crust is necessary for pumpkin filled pies to keep the crust from being too soggy. Remove and let the crust rest while preparing the filling.

7. Blend all filling ingredients together in a high speed blender and pour into the crust.

8. Return to the oven and bake for 55 min or until a knife inserted comes out clean. Set out to cool to room temperature. Pie will set as it cools. May serve warm or you may chill for a few hours for a firmer texture.

9. Serve warm or cold, topped with coconut whipped cream.

Get more healthy and delicious recipes like this one in our cookbook, Keeping the Holidays Healthy & Delicious! 

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Gluten & Dairy-Free Pumpkin Pie - Updated

Yield: 1 pie

Creator: Jen Lawrence

PREP TIME: 10 MinCOOK TIME: 1 H & 5 MTOTAL TIME: 1 H & 15 M

INGREDIENTS

EASY PRESS-IN OAT CRUST:

• 1 1/2 cups gluten-free rolled oats
• 1/4 cup arrowroot starch
• 3 tablespoons coconut sugar
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1/4 cup butter, ghee or coconut oil, chilled
• 4 tablespoons water, cold

PIE FILLING:

• 1 ½ cups pumpkin puree (from a can or baked pie pumpkin)
• 3 eggs (farm fresh)
• ½ cup maple syrup
• ½ cup coconut milk
• ½ teaspoon vanilla extract
• 1 ½ teaspoons cinnamon powder
• 1 teaspoon ginger powder
• ½ teaspoon nutmeg powder
• ½ teaspoon sea salt

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease a glass 9" pie dish.
2. In a food processor combine all dry ingredients including rolled oats, arrowroot starch, coconut sugar, spices and sea salt and process into the consistency of flour. It is important to measure the arrowroot starch by spooning the starch into the measuring cup and leveling off with a knife. Scooping the starch directly with the measuring cup will give too large of a measurement.
3. Cut chilled butter into multiple chunks and distribute evenly over the flour. Process the butter into the flour until the flour begins to represent a crumbly texture.
4. With food processor running, add cold water one tablespoon at a time looking for the flour to ball up into a sticky dough. Once the dough ball is formed stop the processor and remove the dough.
5. Place the dough in the center of the greased pie dish and begin to spread the dough out evenly across the bottom and sides of the dish.
6. Place in the center of the preheated oven and bake for 10 min. Blind baking a crust is necessary for pumpkin filled pies to keep the crust from being too soggy. Remove and let the crust rest while preparing the filling.
7. Blend all filling ingredients together in a high speed blender and pour into the crust.
8. Return to the oven and bake for 55 min or until a knife inserted comes out clean. Set out to cool to room temperature. Pie will set as it cools. May serve warm or you may chill for a few hours for a firmer texture.
9. Serve warm or cold, topped with coconut whipped cream.

NOTES:

Get more healthy and delicious recipes like this one in our cookbook, Keeping the Holidays Healthy & Delicious!

https://www.spiritofhealthkc.com/health/gluten-free-dairy-free-pumpkin-pie

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