Pumpkin Pie

December 2, 2012

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)

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

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)

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

1 can full fat coconut milk (not lite)
3 tbsp. or less honey (local, raw preferred)
1/4 tsp. vanilla extract


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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© 2019 Carole Joy Seid. Barnabas Books.