Pumpkin with its bright orange colour is a winter squash that is rich in vitamin A and C. Don’t let the word ‘winter’ fool you though because pumpkin needs warm weather to grow and is found in vegetable gardens throughout the tropics. I love pumpkins and there are just so many sweet and savory recipes that we can make from this amazing vegetable.
Let me share with you an amazing recipe for pumpkin pie that you can make at home which is gluten free, dairy free and refined sugar free. The healthy carbohydrate and fiber in this pie will keep you satiated and prevent you from any unwanted sugar roller coaster ride. It is good for your stomach which will be good for your gut health and your body.
Prep Time: 15 minutes
Bake Time: 60 minutes
Serving size: One 9 inch/23 cm pie (serves 8)
For the pastry:
- 1.5 cups of almond flour
- ½ cup of coconut flour
- ¼ cup of tapioca or arrowroot flour
- 3 Tablespoons of coconut oil
- 2 large eggs
- 3 Tablespoons of ground flaxseed/ flaxseed meal
- ½ cup of cold water
- 1 teaspoon of baking soda
- ¼ teaspoon of sea salt
For the filling:
- ¼ of a big pumpkin roasted/steamed then mashed or blended into puree or you can use 1 can of pumpkin puree (around 400 ml)
- 3 large eggs
- ½ cup of full fat coconut milk
- ½ cup of maple syrup or honey
- 1 Tablespoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- ¼ teaspoon of ground cloves
- A pinch of sea salt
- Preheat the oven to 180°C.
- To make gluten free pastry, we need to create alternative glue that will bind in the pastry. To do this, mix the ground flaxseed with water, stir together and put in the fridge to cool for 10 minutes. This will act as your glue.
- Mix all the dry ingredients of the pastry in a large bowl. Mix well.
- Add coconut oil, stir in eggs and the flaxseed mixture. Stir together until a dough is formed. Roll the dough into a ball.
- Take the dough ball and place between two pieces of parchment paper or silicone sheets. You can sprinkle some almond flour onto the parchment paper to keep the dough from sticking to the paper. Use a rolling pin or a bottle to roll the dough into a large circle that can fill a 9-inch (23 cm) pie pan or pie dish.
- Once the circle has been rolled out, gently peel off the top parchment paper and flip the rolled dough into the pie dish.
- Gently peel off the other piece of the parchment paper, push the dough down into the pie dish. Trim the edges and use extra dough to fill any cracks or holes.
- Bake for 10 minutes, remove from the oven and allow to cool.
- To make the filling, combine the pumpkin puree, eggs, coconut milk, honey or maple syrup, ground cinnamon, nutmeg, ground cloves and salt in a large mixing bowl and mix well. You can also use a food processor to mix them.
- Pour the filling into the ready pie crust. Bake at 180°C for another 40 minutes or until the middle is set and cooked well and the crust is golden.
- Allow the pumpkin pie to cool then refrigerate for 2 hours to set up.
- Serve cold with some creamy coconut frosting.