Pumpkin Pie


Gluten-Free/Casein-Free Pumpkin Pie Coconut Pie Crust Preheat oven to 350 degrees Dry Ingredients 3/4 cup almond meal or flour 1/2 tsp. sea salt 3/4 cup unsweetened shredded toasted coconut Wet Ingredients 1/4 cup coconut oil (melted over low heat) 1 tsp. vanilla 1 tbsp. honey (optional) Directions: Mix together wet ingredients in bowl Mix together dry ingredients in separate bowl Stir both wet and dry ingredients together Press into 9 1/2 or deep dish pie pan Bake 7-12 min or until golden Remove and let cool completely before filling Pumpkin Pie Filling Preheat oven to 450 degrees Ingredients 1 1/2 cups unsweetened canned pumpkin (organic) 1 1/4 cups almond milk 2 beaten eggs 1/4 cup honey 1 tsp. cinnamon 1/2 tsp. each nutmeg, cloves, ginger (or more to taste) Directions: Whisk together all ingredients Pour into cool baked pie crust Bake for 15 minutes at 450 degrees Decrease to 350 degrees and bake for another 40 minutes or until firmly set Cool on rack Gluten-Free/Casein-Free Whipped Topping Ingredients 1 can full fat coconut milk (not lite) 3 tbsp. or less honey (local, raw preferred) 1/4 tsp. vanilla extract

Directions:

Put can of coconut milk in refrigerator until cooled (your goal is for the coconut cream to separate from the coconut water) Top of can should look like solid coconut cream Pour can into bowl and scoop solid part into a stand mixer bowl Add honey and vanilla Mix on high until a whipped cream like consistency Refrigerate until ready to use

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© 2020 Carole Joy Seid. Barnabas Books.