Okay I have been trying pretty hard to get a pumpkin pie recipe just right. I have had several fails. I already have on pumpkin pie recipe on my blog, but it contains soy and I wanted a soy free and grain free option. So I am happy to say I finally have one that is good!
This even got the thumbs up from my girls. They both wanted to eat it before I had a chance to take photos! Just for the record, they claim to not like pumpkin. For the crust, I decided to use a recipe from Elena’s Pantry. Because, why mess with perfection. Her crust recipe is amazing and so simple.
Grain Free Pumpkin Pie
For the crust:
Preheat oven to 350. In a food processor, mix the flour and salt. Then add in the egg and coconut oil and mix until a dough starts to form. Once the dough forms, press it into a greased glass pie dish. I used a 9 inch. Bake it in the oven for about 9-11 minutes.
For the filling:
2 cups pumpkin puree (fresh or canned is fine)
3/4 cup organic milk (works great with almond milk if you want to go dairy free)
1 1/2 tsp cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 cup maple syrup
3 T arrowroot powder
1/2 tsp salt
In a food processor, blend all the filling ingredients until smooth. Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes. When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!