Gluten-Free Pumpkin Pie
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 8 Slices
 
This easy Gluten-Free Pumpkin Pie is full of flavor and natural sweetness to help you stay on track this holiday season.
Ingredients
  • For the Crust:
  • ½ Cup Raw Organic Cashews
  • 1½ Cups Blanched Almond Flour
  • ½ Tsp Pink Salt
  • 1 Tsp Cinnamon
  • 2 Tbsp Coconut Oil (in solid form)
  • 1 Large Egg
  • For the Filling:
  • 1 15 oz. Can Pumpkin Puree
  • 1 Tbsp Pure Maple Syrup
  • 1 Tbsp + 1½ Tsp Pumpkin Pie Spice
  • 3 Large Eggs
  • ½ Cup Honey
  • ¼ Tsp Pink Salt
  • ½ Cup Coconut or Almond Milk (I used full fat coconut milk)
Instructions
  1. Heat oven to 350 degrees.
  2. In a food processor, pulse raw cashews until a fine flour forms.
  3. Add almond flour, salt, and cinnamon to the mixture and pulse until mixed well.
  4. Add coconut oil and eggs to the flour mixture and pulse until well incorporated.
  5. Remove the dough from the food processor and place it inside a greased 9-inch pie plate.
  6. Place the dough on the plate, making sure to press it up onto the sides of the dish. Set aside.
  7. Place pumpkin puree, pure maple, syrup, pumpkin pie spice, eggs, honey, sea salt, and coconut milk in a clean food processor and pulse until all ingredients are incorporated.
  8. Pour mixture into raw crust. Bake at 350 degrees for approx. 50 - 60 minutes. Be sure to check the center of the pie at the 45-minute mark to determine how long your pie needs to bake. This will vary from oven to oven. My oven required that I bake the pie for 60 minutes. Note that it is likely that the outer crust will brown quite a bit, which is normal.
  9. Allow cooked pie to cool and place in the refrigerator in order to aid the pie in setting up. Enjoy!
Recipe by Natural Health Tips | Wellness Articles | Wellness Blog for Moms | Homemade Remedies at https://www.sunnyfitlife.com/gluten-free-pumpkin-pie-recipe/