20 July 2015

A plethora of pumpkins calls for Pumpkin Pie {gluten-free dairy-free sugar-free recipe}

We have been gifted a fair few pumpkins by friends and family in the past few weeks. And there's only so much pumpkin soup a gal can make and eat without wondering if I might be about to turn orange.

It got me thinking there must be some other recipes to use up the pumpkin too, so I searched online and looked for a pumpkin pie recipe that I could make with ingredients I already had in the house and that would use as much pumpkin as possible. I also wanted to find a recipe that was gluten-free, dairy-free and sugar-free so I wasn't asking much really was I - ha ha!

I found this simple recipe over at wellnessmama.com and was impressed with just how easy it was to pull together!


For the crust
1 cup almond flour
3 tbsp coconut oil
1 egg
1/2 tsp cinnamon

For the filling
2 cups pumpkin puree (I roasted the pumpkin and then put it through the food processor - you can always add a TINY bit of water if it's still too solid while you try to blend it up)
3 eggs
1/4 cup honey
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp vanilla essence
Optional: coconut milk to thin (no more than 1/4 cup - I didn't use any at all)

  1. Preheat oven to 160 degrees.
  2. Grease a pie pan with coconut oil and mix the crust ingredients by hand in a bowl.
  3. Press crust into the greased pie pan. Bake for 10-15 minutes until just barely brown. Remove from the oven.
  4. In the same bowl (or directly in food processor) combine all the filling ingredients (except the coconut milk) and mix. The consistency should be smooth and spreadable (but not pourable).
  5. Pour/smooth the filling over the crust and return to the oven for approximately an hour until centre is no longer soft to touch and a skewer comes out clean.
  6. Eat and enjoy with icecream, yoghurt or just on its own!
  7. Keep in the fridge. 

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