Holiday Edition: Pumpkin Pie

By Lydia Wallie, Nutrition Director

Gluten-free, simple to make, and only 10 ingredients, this recipe will become a new Holiday staple!

Crust Ingredients:

  • 1 1/4 cups Bob’s Red Mill Gluten Free Flour

  • 1/4 teaspoon fine sea salt or Himalayan salt

  • 1/2 tablespoon honey

  • 1/2 cup coconut oil

  • 1/2 teaspoon apple cider vinegar

  • 1/6 - 1/4 cup cold water

Directions:

  1. Preheat the oven to 400˚F. Coat a pie pan with coconut oil.

  2. In a medium sized bowl, whisk the flour and salt together. Drizzle honey on top. Add coconut oil to the mixture and blend with your hands to combine. The warmth of your hands will melt the coconut oil so everything mixes together. Mix with hands until combined.

  3. Add apple cider vinegar and enough cold water to create dough that sticks together but also isn’t too sticky…you may not need all the water. Form the dough into a ball and put it on a piece of parchment paper.

  4. On the parchment paper, take the pie dough and form/flatten it with your hands into the shape and size of whatever size your typical pie plate is. You can also use a rolling pin but it may be easier to shape by hand. If the edges crack or if a hole appears in the crust, you can patch and reshape that section. It’s perfectly normal for that to happen.

  5. Once the crust is shaped, place the pie pan upside down on top of the crust and shift the parchment paper with pie crust and pie pan onto a cutting board. Then, flip everything so the pie crust ends up in the pie pan.

  6. At this point, you may have perfectly flipped the pie crust or there may be some cracks that need repaired. Make any repairs needed and then it’s time to use a fork…

  7. Using a fork, crimp the ring of the crust by pushing the fork against the edge of the crust. See photo for example. Then, with the end of the fork, prick the bottom all over. This will help the crust not to expand.

  8. Bake the crust for 15-20 minutes, until golden on the bottom. Keep an eye on it so it doesn’t burn. Then, take it out and let it cool.

Filling Ingredients:

  • 15 oz. Pumpkin Puree

  • 3 large eggs

  • 1/2 cup full fat coconut milk

  • 1/2 cup honey (or less, if you want it less sweet)

  • 1 tbsp pumpkin spice (add more spices if you like)

  • 1/8 tsp fine sea salt or Himalayan salt

Directions:

  1. Preheat the oven to 350˚F.

  2. In a blender, blend all ingredients together.

  3. Pour carefully into the baked pie crust and bake for around 45 minutes.

  4. Take out of the oven and allow to cool. Then put it in the fridge to set for around 2 hours.

NutritionCrystal JuarezPumpkin, Pumpkin PieComment