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Gluten Free Pumpkin Pie

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Ingredients

For the crust

For the pie filling

  • 15 ounces pumpkin puree
  • 1 cup canned coconut milk*
  • 2 eggs
  • 1/2 cup coconut sugar or maple sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • pinch of salt

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9-inch pie dish.
  2. Follow directions on the packaging for the gluten free pie crust mix. Refrigerate divided dough for 1 hour.
  3. Remove one of the doughs from the fridge and roll out with a rolling pin beneath two sheets of plastic wrap. Roll the dough out to a 12-inch circle then place inside in a 9-inch. Crimp or trim the edges as needed. You will now need to par-bake the pie crust – Place a sheet of parchment or foil on top of the pie crust, covering it fully, then add pie weights or dried beans. Place on the middle rack of the oven and bake for 15 minutes.
  4. While the pie crust bakes, place all the ingredients for the pie filling in a food processor and blend until smooth. Once pie is done par-baking, pour the mixture inside of the pie.
  5. Remove the remaining dough from the fridge and roll the dough out between two sheets of plastic wrap. Use a leaf cookie cutters to cut out leaf shapes and place then on top of the pie filling and up and around the crust. Make the crust topping design your own!
  6. Place in the oven to bake for 1 hour to 1 hour and 10 minutes, or until the middle is no longer jiggly. Remove from oven and let rest on the countertop for 1 hour to cool then place in the fridge to cool completely or overnight! Slice and serve with whipped cream on top!

Notes

*I blended my coconut milk before measuring. This mixes the cream and water that tend to separate in the can.

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