Pumpkin Pie
I’m gluten free!
Prep Time: 30 mins
Cook Time: 50 min
Total Time: 1 hr 20 mins
Serves: 8
Ingredients:
1 can Pumpkin Puree
1 cup Brown Sugar
2 Tbsp Gluten Free Flour
½ tsp Salt
1 tsp Cinnamon
1 tsp Ginger
½ tsp Nutmeg
⅛ tsp Cloves
3 Eggs
1 cup Coconut Cream (*solids)
Whipped Cream:
1 cup Heavy Cream
2 Tbsp Sugar
Cook with me!
Instructions:
Prep. Start by spreading your pumpkin puree evenly across the bottom and sides of a large mixing bowl. Then apply 6 layers of paper towels on top of the pumpkin puree and let sit for 20 minutes while the paper towels pull the liquid out of the pumpkin puree. I know this sounds a bit weird, but if you'd like to see how I do this and why, check out this video.
Preheat the oven to 425 degrees, and pull pie crust out of the freezer to defrost for 10 minutes.
Make filling. Add sugar, flour, salt, spices and eggs to the large mixing bowl with the pumpkin puree. When adding the coconut cream, be sure to use the solid part that collects at the top of the can, this will be about a cup. Whisk ingredients together until smooth
Fill the crust. Place defrosted pie crust on a foil lined baking sheet and cover the edges of the pie crust with foil so they don’t burn. Then pour the pumpkin filling into the pie crust and use a rubber scraper to spread filling to the edges and even out the top. Then you want to tap the bottom of the baking sheet on the counter to release any air bubbles that are trapped in our filling.
Bake. Place in the oven on the middle rack and bake at 425 degrees for 15 minutes. Then remove the foil from the edges and reduce the oven temperature to 350 degrees and bake for an additional 30-35 minutes until your pie ist fully set. To test if it’s ready, poke the center with a paring knife and if it comes out clean, it’s ready. Remember your pie will continue to cook after you take it out of the oven, so if there’s a tiny bit sticking to the knife, that’s fine.
Cool. Let your pie cool on the baking sheet for the first 20 minutes or so, then move to the counter or a cooling rack, to cool for a few hours. Once your pie is fully cool, it’s ready to eat. If you’re making this pie ahead of time, you can wrap it up with saran wrap and store it in the fridge overnight for up to a week.
Make whipped cream. Once you’re ready to eat your pie. Pour 1 cup of cold cream into a medium sized mixing bowl with the 2 tablespoons of sugar. Using an electric mixer, mix starting on low and working your way up to high speed. After a couple of minutes you’ll notice the cream will start to thicken. Mix for about 5 minutes until stiff peaks have formed. Dollop your fresh, homemade whipped cream atop a homemade slice of pumpkin pie and enjoy!
NOTES:
Exercise Restraint. Once you figure out how easy this is to make, you’re going to have to be disciplined enough to not make this treat every week - especially the whipped cream! Eating too many sweets WILL throw off your microbiome and disrupt your gut health, even if it’s gluten free.
Mix it up! Try swapping out the pumpkin for butternut squash, sweet potato, or even zucchini!
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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