Ingredients: |
Ingredients: FOR CRUST
½ cup arrowroot flour or tapioca flour
½ tsp sea salt
⅓ cup coconut oil
⅓ cup milk of choice (I use coconut milk, but you can use almond milk, dairy milk, etc.)
1 tsp pure vanilla extract
2 tbsp pure maple syrup, honey or other sweetener of choice
1 egg (use chia or flax egg for an egg-free version)
⅓ cup coconut flour
½ to 1+ cup of additional arrowroot or tapioca flour (enough to form a dough)
FOR FILLING
1 16-ounce can of pumpkin puree or 2 cups of cooked pureed pumpkin
1 cup full fat coconut milk
3 eggs
½ cup pure maple syrup or other sweetener of choice
2 tsp pure vanilla extract
1½ tbsp pumpkin pie spice
pinch of sea salt
Optional toppings: extra sprinkle of cinnamon and/or whipped coconut cream
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Directions: |
Directions:FOR CRUST
Add ½ cup of arrowroot flour and sea salt to a medium sized mixing bowl.
Combine the coconut oil, coconut milk, maple syrup and vanilla extract over medium heat on your stove and bring to a boil. Once boiling, take it off the heat and pour the it into the arrowroot flour bowl.
Stir until combined.
Crack in one egg and stir until combined.
Add in the coconut flour and stir until combined.
Add in additional arrowroot or tapioca flour until the mixture forms a dough. I suggest starting with ½ cup. If that's not enough, add more until a dough forms. I usually have to add in about 1 cup of extra arrowroot/tapioca flour. Just like a traditional pie crust, you can't go wrong with adding more flour :)
Press the dough into a 9 inch lightly greased pie pan.
Notes
If you are planning on leaving your dough in the refrigerator for longer than 1 hour (I do not recommend it), be sure to wrap it very tightly or else it will dry out and be very hard to work with! If you do leave it in the fridge for a long period of time and it does happen to dry out, don't fear - just add a teaspoon of water at a time until the dough is easier to work with.
Preheat oven to 425 degrees F.
FOR FILLING
In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, vanilla, pumpkin pie spice and sea salt. I use an immersion blender for easy and thorough blending!
Pour your filling into the pie crust. Place a pie shield around your pie so your crust does not burn.
Bake for 15 minutes at 425 degrees F.
After 15 minutes, turn down the oven to 350 degrees F and bake for 35 minutes or until center is set. Cool completely before serving.
Top with an extra sprinkle of cinnamon and/or whipped coconut cream. Enjoy! |
This recipe for Pumpkin Pie is from