It is that time of year again when pumpkin is dominating the fresh food section. So I thought I would share a gluten free recipe for a delicious pumpkin pie!
For the crust -
1/2 cup coconut oil, melted
3/4 cup coconut flour
2 Tbsp honey
1/4 tsp. Salt
For the filling -
2 cups of steamed and pureed pumpkin
1/2 cup honey
1 Tbsp. Vanilla essence
2 tsp. Cinnamon powder
1/4 tsp. Nutmeg powder
1/4 tsp. Clove powder
Firstly prepare your base by preheating your oven to 200c and grease your pie tin.
Then in a mixing bowl combine the coconut oil, eggs, honey, and salt together and use a fork to combine the ingredients.
Sprinkle the coconut flour in until it forms a dough.
Spread the dough out along the pie tin, so that it is even and neat (if possible!).
Prick the dough in a few places with your fork, then bake for 8-10 minutes, or until lightly brown.
Set aside and allow to cool. Reduce the oven temperature to 170c.
Now prepare your filling by combining the pumpkin, eggs, honey, spices, and vanilla together in a large bowl. You can use a processor or bamix to help blend it.
Pour mixture into the pre-cooled pie crust and spread evenly.
Cover the edges of the pie with foil, to prevent burning, then bake your pie for approximately 45 minutes, or until the golden brown and the center is set.
Allow your pie to cool before cutting and serving.
This pie tastes delicious with whipped coconut cream, or just the way it is. Enjoy