With Thanksgiving right around the corner, I’ve been craving pumpkin pie. However, I needed a recipe that was gluten-free, and preferably dairy-free as well, but that still would taste amazing. After much searching, test cooking, and nail biting, I discovered this fabulous gluten-free pie crust from the Skinny GF Chef. This particular crust is made with almond flour and coconut oil, which gives the crust a rich, nutty quality. I made some changes to the original recipe, subbing out the added butter for extra coconut oil and omitting the psyllium husks. I paired the crust with this dairy-free pumpkin pie filling recipe from About.com, and I LOVED it. The pumpkin has an almost custardy quality, very light and not too sweet. Absolute perfection.
How to do it:
- 3 cups finely ground almond meal
- 3 tablespoons coconut oil, melted
- 1 egg, beaten
- dash salt
- 2 tablespoons sugar coconut palm sugar, or honey (I used coconut palm sugar)
How to do it:
- Heat oven to 325 F. Lightly spray a 9 inch pie plate with coconut cooking oil. I used a springform because I (gasp) do not own a pie dish.
- Melt the coconut oil in the microwave if need be. Mine was already melted because the room was warm.
- In a medium bowl or food processor, mix all ingredients together thoroughly until dough forms.
- Knead dough a few times until firm and press into a disc. Cover and refrigerate for at least 30 minutes or more
- In the pie pan, pat the dough evenly out from the middle and up the sides with your fingers.
- Bake for apx 15-20 mins until crust is lightly brown. I baked mine for just 10 mins to par bake it, since I knew that I would be baking the pie filling in it, and didn’t want to overcook it.
Pumpkin Pie Filling
- 1 15-ounce can canned pumpkin (or roast your own!)
- 2 large eggs, lightly beaten
- 1 cup coconut milk (you could also use almond milk instead)
- 1/2 cup maple syrup (I used coconut sugar instead)
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- 1/8 t. ground cloves
- 1/8 t. salt
How to do it:
- Preheat over to 425 F
- In a medium-sized mixing bowl using an electric hand mixer or a standing mixer, mix the pumpkin, eggs, coconut milk, maple syrup, ground cinnamon, ground ginger, ground cloves, and salt until smooth and well combined.
- Pour the mixture into the prepared crust
- Bake for 10 minutes, then turn down the oven to 350 F and bake for 35-40 minutes more or until a skin forms on top of the pumpkin, and the crust is just lightly golden (gluten-free crusts do not brown quite like wheat-based ones.) Mine took less time, more like 25-30 minutes. Just keep an eye on it.
- Transfer the pie to a wire cooling rack to cool completely, then place in the refrigerator to chill for at least 2-4 hours.
One of my favorite places in our house is our bedroom. The bed is luxurious, and the room is very calming; I love white in bedrooms, it makes everything feel so light and relaxing. Somehow, with two cats and a two year old, we manage to keep the white bedspread pretty close to pristine. There are few things that I enjoy more than reading, so curling up on our bed with my kindle, dressed in a cozy sweater, and armed with an awesome guilt-free treat is pretty much my version of heaven. Usually, thanks to being a mom, this heaven happens around 11pm.
Along with being on the hunt for the best pumpkin pie, I am constantly on the look-out for cozy sweaters. Sadly, I’m TOTALLY allergic to wool, cashmere, etc. So finding an adorable and animal-free sweater is always a win! I am currently in love with this beautiful knit crew neck marled sweater.
Sweater: Kirra , similar here and here (on sale!) splurge here // Jeans: Citizens of Humanity crazy steal here // Duvet: Pottery Barn (on sale!)
Thanks for reading! Hope that you enjoy the pumpkin pie, I can’t wait to hear what you think about it. Muah <3