Gluten-Free Pumpkin Pie!

posted by Estelle October 11, 2013 0 comments

I was looking all over for a good gluten free pumpkin pie recipe and my first one was absolutely awful!! So I was happy when my second one turned out great so I didn’t have to throw anymore pumpkin pie out! I found the recipe on ohsheglows.com. I was trying to find a gluten free crust that wasn’t just a bunch of GF flours mixed with a binder, and I was hoping for a vegan filling as well and her pie had both. I changed the recipe slightly, and served with coconut cream!IMG_1999

The Crust:

  • 1 cup GF oat flour ( I just took 1 cup of GF oats and put blended them in my Blendtec until it was a fine flour)
  • 2 cups raw pecans
  • 2 tbsp sugar
  • 3 tbsp ground flax
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 cup honey
  • 1 tbsp coconut oil, melted

The Filling:

  • 2 & 1/4 cup canned pumpkin
  • 1/2 cup coconut sugar
  • 1/4 cup almond milk
  • 1 tbsp coconut oil, softened
  • 1/4 cup pure maple syrup
  • 3 tbsp arrowroot powder
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • pinch of ground cloves

For the Crust

  • Preheat the oven to 350F.
  • In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (It took about 50 sec in my processor). You should be able to make a ball with the pecan dough
  • Melt the coconut oil with the honey on the stovetop. Stir. Transfer pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it’s too dry add a bit more oil.
  • Spoon the pecan dough onto a greasedpie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn’t burn. Remove and cool for 10 mins.


For The Filling

  • In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.

To Bake

  • Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum.

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