This time of year, I always make a pumpkin pie for a family dinner, usually Canadian Thanksgiving dinner and this recipe makes the best pumpkin pie ever. Even a person who said pumpkin pie is not their favourite, liked this pie, because the pumpkin taste is a bit milder because of the coconut milk.
If you don't like it too sweet, I have made it with half the amount of maple syrup and honey and it was very nice too.
Pumpkin Pie (GAPS, Grain free, Dairy free, Paleo)
Serving Size: Makes one 10 inch pie.
Ingredients for pie crust
1 cup unsweetened shredded coconut
Pinch of salt
1/3 cup of pitted Madjool dates
2 Tbsp. coconut oil
Preheat oven to 450 F and adjust rack to middle position. Line 10 inch springform pan with parchment.
Place all ingredients in a food processor and pulse to combine and until the mixture holds together when pressed between your fingers. Press the crust firmly into bottom of the pan.
Bake crust until golden about 10 minutes. Cool.
Ingredients for filling
½ cup honey
¼ cup of maple syrup
¼ tsp. of ground nutmeg
½ tsp. ground cinnamon
1 cup pureed pumpkin
1 Tbsp. organic gelatin (one package)
4 large eggs
2 cups of coconut milk (without carrageenan, sulphites or starches)Place all ingredients in a blender. Blend until smooth. Pour into baked pie shell. Place pie dish on a large baking sheet in center of oven with ¼ inch of water in it. Bake at 450 F for 15 minutes. Turn oven down to 350 F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped coconut cream ( cool a can of coconut milk, scoop out the thickened cream part and leave the more liquid milk and whip the cream as you would whipping cream).
Enjoy All year round.
To Your Health
PS Thank you to my niece Leah, for taking the picture.