Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Gluten-free Coconut Pumpkin Pie

Posted Oct 28 2012 7:23pm

Gluten free coconut pumpkin pie

 

I adore fall in Canada.  It’s something that I dream about after being in the tropics for months.

That crisp feeling in the air, walking in the forest with leaves crinkling beneath your feet or snuggling up under a big duvet with a good book and a hot tea.  And being in Ontario to witness the spectacular changing colours has made the season extra special for me this year.   It was quite the sight for this westcoast girl, to see the forests filled with brilliant oranges, yellows and reds, as if they were on fire.  If you haven’t experienced eastern Canada in the fall, you should really put in on your bucket list.

So in honour of this incredibly beautiful season, I decided to bake the quintessential fall dessert -Fresh Pumpkin Pie…gluten free and refined sugar free, of course.  I bought a sugar-pie pumpkin, roasted it and made a gluten-free, dairy-free pumpkin pie with coconut cream.  The coconut makes it so creamy that you won’t even need to add whipped cream.  But if you desire a whipped topping, try my dairy-free coconut whipped cream for the perfect complement.

Fresh Roasted Pumpkin Puree

What you’ll need -

1 small-medium sugar-pie pumpkin

How to do it -

Step 1 – Preheat oven to 375F.  Place whole pumpkin on a baking sheet and bake in oven for ~1hr, or until a fork can easily pierce the skin.

Step 2 – Allow to cool and then remove skin (if well cooked, this should come off very easily).  Scoop out seeds and pulp (you can save the seeds to bake later if you wish).

Step 3 – Place pumpkin flesh in a blender or food processor and puree.  Use immediately or place in  an airtight container in the fridge of freezer for future use.

Gluten free Crust

What you’ll need -
1 Cup Stoneground buckwheat flour
1/2 Cup Sorghum flour
1/2 Cup Tapioca/Cassava Flour
2T Coconut Sugar
1/4 tsp Sea Salt
5T Coconut Oil
2T Apple Cider Vinegar
4-5T water

Tools -
Mixing Bowl
Small bowl
9 inch Pie Plate
Whisk or Electric mixer (like a Kitchen Aid)

How to do it -

Step 1 – Preheat oven to 350F. Add dry ingredients, including sugar, to a mixing bowl and combine well.

Step 2 – Add coconut oil to dry mixture and incorporate until dry mixture turns crumbly.

Step 3 – Combine water and apple cider vinegar in a small bowl.

Step 4 – Add water mixture to dry mixture slowly, mixing with your hands or electric mixer (on low) until it begins to stick together well, but don’t let it get too wet. Work the dough into a ball with your hands a few times.

Step 5 – Press the dough evenly into the pie plate with your hands (you don’t need to roll it out first).  Sometimes I use a small glass to roll out the base of the crust while it is in the pie plate.

Step 6- Once you have the crust the way you want it, place it in the oven at 350F for 15min.  Once finished, remove and allow to cool while you prepare the filling.

Filling

What you’ll need -

3 Organic, farm fresh eggs
13.5 oz Coconut Cream (I use RealThai, which is 75% cream with no additives)
15 oz Baked Pumpkin puree (or canned organic pumpkin if you must…)
3/4 Cup Coconut Sugar
1T arrow-root powder (or tapioca/cassava flour)
1/2 tsp Sea Salt
2 tsp Cinnamon
11/2 tsp ground Nutmeg
11/2 tsp ground Ginger
1/4 tsp ground Cloves

Tools-
Electric mixer, Vitamix or Food Processor
Mixing bowl (if needed)

How to do it -

Step 1 – Preheat oven to 425F. Combine all ingredients and beat with electric mixer (or whatever you are using) until smooth.

Step 2 – Pour into cooled pie crust.

Step 3 – Bake pie at 425F for 15min. Reduce temperature to 350F and continue to bake for another 45-50min.  To avoid the outer crust from burning, cover just the exposed crust with a ring of foil or a silicone pie ring.  Pie is done when middle is semi-firm to the touch (i.e. your finger doesn’t poke through the pie when you touch it).  Allow to cool for an hour or so before slicing.  Enjoy!

The post Gluten-free Coconut Pumpkin Pie appeared first on The Renegade Kitchen .

Post a comment
Write a comment:

Related Searches