By Alane Archer, ND, CNC
www.NutritionallyYoursTestKits.comgluten free pumpkin pie recipe

Autumn is the season for all things pumpkin. Pumpkin candles, lattes, and desserts. For those of us with gluten sensitivities and intolerance sweets of the season can elude us, there are more disaster recipes out there than gems. I am a baker and love making substitutes where I can for my favorite treats.

Pumpkin puree can be a great addition to soups, muffins, on top of sprouted toast, compound butter, cookies, and brownies.

Let’s start with a grain-free crust.

An allergy-friendly pastry crust using a combo of coconut, almond meal and natural coconut oil. This recipe suits all diet, gluten free, grain free, dairy free and low carb. A crispy easy pastry crust ready in 10 minutes in your food processor.

Course: Dessert
Cuisine: French
Servings: 12 slices
Calories: 166 kcal
Author: Carine

1 1/2 cup Unsweetened desiccated Coconut
1 cup almond meal
1/4 cup Virgin Coconut Oil soft, at room temperature
2 eggs
2 tablespoons Coconut Flour
4 tablespoons Honey o maple syrup or brown rice syrup
1 teaspoon vanilla extract optional
1/2 teaspoon cinnamon optional

Preheat oven to 170 C (340 F)
Grease a 26 cm (10 inches) pie pan with removable loose bottom – easier to unmold the pie.
Place all the ingredient into a food processor and process until a crumble is forming – about 1 minute.
With your hands gather the crumble on a hard surface – your bench top for example – and form a ball of dough.
It will be very crumbly so you can place the dough onto a piece of plastic wrap sheet. Firmly close the plastic wrap to enclose the dough and form a ball.
Refrigerate 20 minutes until it firms up.
Transfer the dough ball onto a 26 cm (10 inches) pie pan with a removable loose bottom.
Firmly press the crumbly dough with your hands to cover all the pan. It is a shortbread crust, very fragile and crumbly. To make sure that this crust is easy to unmold from the pan it is important to firmly press the dough into the pan. No more air or empty spaces should be left or it could break easily when baked. Again, using a removable loose bottom pan is the easiest way to lift out the crust from the pan.
Using a fork, make some tiny holes all around the pie crust to avoid air to create space between the pan and crust while baking.
Pre-Bake at 170 C for 20-25 minutes or until golden brown. After 20 minutes you should have a lovely golden color.
If you are using a filling that needs to be bake like pumpkin filling, add it to the pre-baked crust and return to the oven until filling is set. You may have to cover the pie with foil to avoid the border to get brown.
If cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
Always un-mold carefully after at least 3-4 hours of cooling process. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.
This recipe is perfect to make a pumpkin pie, apple pie or any other sweet pie.

No Bake Cheesecake Filling
16 oz softened Cream Cheese
1/2 cup Sugar
1/2 cup Brown Sugar
15 oz Pumpkin Puree
1 tsp Vanilla
1 tbsp Pumpkin Pie Spice
16 ounce Heavy Whipping Cream

In a large bowl, beat cream cheese, brown sugar, and sugar until creamy.
Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
Whip heavy cream until stiff peaks form.
Fold pumpkin mixture into whipped cream.
Spread evenly into crust.
Refrigerate at least 2-3 hours before serving.

Dairy-Free Soy-Free Pumpkin Pie Filling
½ cup brown sugar, firmly packed
¼ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg or allspice
¼ teaspoon ground cloves
½ teaspoon salt
2 large eggs
1 15-ounce can pumpkin puree
1 teaspoon vanilla extract
1 cup regular canned coconut milk (I use the full-fat version)

Filling and Baking:
Preheat your oven to 425ºF.
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.

Pumpkin is a versatile ingredient! Enjoy your holiday season!

Should your holiday pumpkin pie recipe be Gluten Free? Paleo Friendly? Keto Friendly? Dairy Free? Are you baffled with ingredients your body may be reacting to?
We have an EASY solution!

Consider food allergy / intolerance testing and learn exactly which pumpkin pie ingredients are safe for YOU and which ones you need to avoid! Food reactions like gluten can definitely put an uh-on in your holiday celebrations.

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