One of my favorite dishes of the Thanksgiving meal has always been the pumpkin pie. It’s the only time of year I indulge in this seasonal pie. Are you a BIG dollop of whipped cream kind of person? I sure am!
Since changing my diet I’m constantly trying to recreate delicious recipes that even your gluten, sugar eating friends will enjoy! This year, 2019, is the first year that I am completely grain free and refined sugar free so have been recipe testing trying to get this down before Thanksgiving. I think I nailed it. Please let me know what you think if you happen to make this pie to share with your family and friends this holiday season!
Organic Grain-Free, Sugar Free Pumpkin Pie
Course: DessertYour gluten, sugar eating friends won’t even know this is a healthier for them pumpkin pie.
Ingredients
- Crust:
1 cup Organic Almond Flour
1 cup Organic Tapioca Flour
1/2 tsp Celtic sea salt
1 tbsp Organic Coconut Sugar
1/2 tsp Organic Vanilla Extract
1/2 cup Grass-Fed Butter cut into pieces
1 Organic Pastured Egg
- Pumpkin Filling:
15 oz Organic Canned Pumpkin
3 Organic Pastured Eggs
1 cup Homemade Raw Organic Evaporated Milk or 8 oz can Organic Evaporated Milk (I prefer homemade so I know exactly what I’m getting)
2/3 cup Organic Pure Maple Syrup
1 tbsp Organic Tapioca Flour
1 tsp Organic Vanilla Extract
1 tsp Organic Ground Cinnamon
1 tsp Organic Ground Ginger
1 tsp Organic Ground Nutmeg
1/4 tsp Organic Ground Cloves
1/8 tsp Organic Fine Ground Pepper
Homemade Organic Whipped Cream for topping
Directions
- Crust:
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl or food processor combine the almond flour, tapioca flour, salt, coconut sugar and either stir or pulse together.
- Add cut up butter. If mixing in a bowl, either with a fork or wire pastry blender mash everything together until it resembles a dough or pulse all ingredients in your food processor until a dough ball forms.
- Next add the vanilla and egg and mix into your dough.
- Once all ingredients for the crust are mixed together place dough in the refrigerator for approximately 20 minutes to firm up making it easier to roll out.
- Grease pie plate with organic grass fed butter or refined coconut oil.
- Place a piece of parchment paper on your counter/working space, remove dough from the refrigerator and place raw dough on top of parchment. Place a piece of parchment over the top of the dough also.
- Then with what ever means you have possible roll dough out into round shape to about 1/4 inch thickness.(I use a smooth glass and my hands, lol). If you have a rolling pin by all means use that.
- Carefully remove the top piece of parchment and place your greased pie plate upside-down on top of your dough. Then carefully flip your plate over with the crust on top.
- The bottom piece of parchment should be on top now, slowly and carefully peel back the parchment. The dough maybe a little sticky at this point so do the best you can at peeling back the parchment. It is a forgiving crust so you can piece it back together if need be.
- Once parchment is off gently press dough into pie plate. If you have extra dough over the edges trim off and fill in any areas that need extra dough. Set aside as you mix pumpkin filling.
- Pumpkin Filling:
- In large mixing bowl whisk together pumpkin, eggs, evaporated milk, maple syrup, tapioca flour, vanilla, cinnamon, ginger, nutmeg, cloves and pepper.
- Once all ingredients are incorporated pour mixture into your uncooked pie crust.
- Place pie into the oven and bake for approximately 75-90 minutes or until knife comes out clean.
- Take pie out of oven and place on wire rack until completely cooled.
- After pie has cooled place into the refrigerator. Good for 5-7 days.
Notes
- When possible it’s a wiser choice to make homemade as it’s more nutritious for our bodies and you can control the ingredients.