With the cold weather approaching and the gifts of the harvest on our tables, we sure have lots to be thankful for. 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
Dr, Barbara
PS Thank you to my niece Leah, for taking the picture.
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