PUMPKIN PIE

Gluten, dairy and refined sugar free

Ingredients

For the crust:

3/4 cups (90g) of coconut flour
2 tbsp of ground flaxseeds
Pinch of salt
1/2 tsp of ground cinnamon 
1/3 cup (70ml) of raw virgin coconut oil, melted
2 large pasture raised eggs

For the filling:

1/3 cup (50g) of coconut sugar 
1 tsp of ground cinnamon
1/2 tsp of salt
1/2 tsp of ground ginger
1/4 tsp of ground cloves/allspice
1/4 tsp of ground nutmeg
2 large pasture raised eggs
1 can of pumpkin purée (1 cup+ 3/4 cup or 430g)
2 tsp of vanilla extract
1/2 can (200ml) of full fat coconut milk

Instructions

1) Prepare the pie crust. In a medium bowl, combine all of the dry ingredients then whisk in the melted coconut oil and eggs. Work the dough with your hands and shape into a ball. Let rest for 10 mins. While resting, preheat the oven to 180c, and grease a 25cm (10inch) pan with coconut oil. With your hands, pat the dough down into the pan into an even layer. Bake the crust in the oven for 15mins.

2) While the crust is baking, prepare the filling. In a medium bowl, combine the coconut sugar with all of the spices and salt. Whisk in the eggs, then the pumpkin purée, vanilla extract and coconut milk. 

3) Once the crust is out of the oven, let it cool, and preheat the oven to 200c. Pour the filling in the crust and tap the pan down for it to spread evenly. Bake the pie for 15mins at 200c, then bring the temperature down to 180c, and bake for another 45mins. You can cover the pie with parchment paper in the oven if it’s browning too much. Remove the pie from the oven, let cool and enjoy.