We’ve got a snowy day here in the DC area, and I figured it was a perfect day to share a sweet recipe that is a collaboration (well 20% us) with my mom. We made this pie for Thanksgiving, and I have to say that it was a blast. In all honesty, I found this better than your standard pumpkin pie that you can pick up from the store.
This pie we let sit for almost 2 days before finally serving, and it was still fantastic. I was shocked at how the crust pulled away from the pan like a traditional pie, and the crust is really delicious. Not too sweet, a little crumbly, and not too dry (which sometimes happens with these gluten free crust/bread/sweets recipes). We hope you’ll try it and let us know how it comes out!
for the crust
3/4 C coconut flour
1/2 C almond four
1 Tbsp tapioca flour
1/4 tsp coarse salt
1/4 C + 1 Tbsp ghee, melted
1 Tbsp maple syrup
for the filling
4 large eggs
1 13 oz can full fat coconut milk, well shaken
1 15 oz can pumpkin puree (not pie filling)
2 tsp pumpkin pie spice
3 Tbsp maple syrup
In a medium bowl, combine all the dry ingredients for the crust and mix with a fork (or whisk) to eliminate any clumps. Also preheat your oven to 325ºF.
Add the 1/4 C melted ghee and maple syrup and stir together to form a crumbly mixture. If mixture is too dry to crumble (different flours vary) add an additional 1 Tbsp ghee.
The mixture should hold together when pressed.
Pour into a 9-10″ glass pie pan, and mix evenly across the bottom and sides of the pan.
Bake for 5 minutes, and allow to cool on a wire rack.
Break eggs into a large bowl and add your coconut milk. Use a hand mixer on low to mix until well combined (around 2 minutes).
Add pumpkin, maple syrup, and pumpkin pie spice. Mix on low speed until smooth.
Pour into pie shell, and bake for 20-30 minutes, or until center of pie is firm to the touch, but not cracked. Cool on a wire rack for at least 3-4 hours before serving. If you’d like, you can finish it up with whipped coconut milk as a topping.