Posted on December 14th, 2016

Pumpkin is a traditional staple seen at Thanksgiving and Christmas time in America and Canada in particular. Pumpkin is incorporated into various different items including; pies, lattes, puddings, cakes, slices, porridge, pancakes and the list goes on.

Pumpkins are available all year round in Australia and a decent size pumpkin can be collected from your local markets for about $3. I have always loved a good pumpkin pie, however I had never really made one myself before. I was very surprised with just how easy it was to make and really did love the taste!

The recipe I used, I found online. I found a recipe for a Coconut Flour Crust and then another recipe for the Pumpkin Pie Filling. I specifically wanted to make a pie that was grain free, gluten free, dairy free and refined sugar free to keep it as healthy as I could. I did tweak the recipes slightly, this is what I used J

Pumpkin Pie Recipe

Grain Free | Gluten Free | Dairy Free | Refined Sugar Free | Soy Free | Nut Free

Coconut Flour Crust

• ½ cup coconut oil
• 2 eggs
• Crack himilayan salt
• ¾ cup coconut flour
• 1 tbsp raw honey

Pumpkin Pie Filling

• 2 cups roasted pumpkin
• 2 tbsp raw honey
• 3 eggs
• Crack himilayan salt
• 1 tsp cinnamon
• ½ tsp ginger
• 1 cup coconut cream
• 1 tsp vanilla essence

Instructions

1. Preheat oven to 200 degrees Celsius.
2. For the crust, whisk together the oil, eggs, honey and salt. Add coconut flour and mix until a dough is formed.
3. Press into a pie dish and poke with a fork.
4. Bake for 8-10 minutes. Remove from oven and allow to cool while you make pumpkin pie filling.
5. Reduce oven down to 180 degrees.
6. Add all the pumpkin filling ingredients into a blender and blend until smooth.
7. Pour on top of coconut flour pie crust and place back into the oven for 45 minutes.
8. Allow to cool for 2 hours before cutting. Store in fridge.

Additional Suggestions

• I did serve my pie with coconut cream or goat milk yoghurt depending on who was eating it and both tasted great.
• Looking back on it, I would next time place a sheet of baking paper over the pie at half time in the oven to hopefully reduce the coconut flour crust around the edges becoming dark. While it didn’t taste burnt it still went really dark in colour.
• You could definitely add more spice to it, I only used cinnamon and ginger.
• You could even turn it into a savoury edition over sweet by adding roasted onion, garlic and fresh herbs for example.