Gluten Free Pumpkin Pie
Pumpkin pie made with a gluten free crust
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/4 cup coconut oil melted
- 2 tablespoons maple syrup
Pie Filling
- 2 cups pumpkin puree
- 3 eggs
- 1 can coconut milk
- ¾ cup maple syrup
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- ½ tsp allspice
- Pinch cloves
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together and press into a 9" pie plate.
- Bake for 10 minutes or until lightly browned. Let cool before filling.
- Next, mix together the filling.
- Preheat oven to 425°.
- Add all filling ingredients to a bowl and mix with a mixer or a whisk until blended well.
- Pour the filling batter into the pre-baked pie crust.
- Bake in oven for 15 minutes at 425° then reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted near center comes out clean.