Gluten Free Pumpkin Pie

this recipe

Okay friends, now that we’re doing this whole Thanksgiving-menu- planning thing I have another recipe for you. It is a no-fail crowd pleaser, pumpkin pie.

What kind of Thanksgiving is it without pumpkin pie? Of course there is pecan or apple pie, and I love both, but in my opinion nothing beats a good, creamy, perfectly spiced pumpkin pie.

Can you believe that I have yet to make a pie here on Robust Recipes? It’s pretty shocking considering how much I love a good homemade pie. Here’s the thing, friends, my expectations for pie are high, I am a tough pie critic, yet I lack pie skills. You see, my Grandma made pies for every family occasion when I was growing up. Her crust was perfection, flaky and doughy. Her crust always stayed the same, yet her filling would change depending on her mood and season.

This whole lacking-pie-skills thing needs to change, don’t you think? Let’s do this!

Is anyone else feeling the pressure?

In true Robust Recipes fashion I made this pie gluten free and a little healthier by making my crust out of shredded coconut, oat flour, and honey. Not to fear, it’s super easy to make and just as delicious. Fair warning: if you are expecting a flaky, doughy crust this is not it. However, I promise you will enjoy this crust just as much. The texture is tender, yet hearty, it holds together nicely, and has a slight coconut flavor that works perfectly with the pumpkin filling.

I haven’t been this nervous about how a recipe would turn out in a long time. The anticipation while the pie was baking and then cooling was driving me crazy. I just wanted to give it a taste! Surprisingly enough, the pie held up to my high expectations.

Yes, the crust was a little different, but that was to be expected when trying to healthify a pie crust (yes, healthify is a word now, just go with it). Yet the crust went nicely with the pumpkin filling. The pumpkin filling was divine. Smooth, creamy, rich, perfectly sweetened with honey and perfectly spiced with all of the warming fall spices that make us fall in love with the fall season.

Not bad for my very first pie that I made from scratch, all by my lonesome! Go me!

I know your family will go crazy for this Gluten Free Pumpkin Pie on Thanksgiving Day. You may even want to make 2 pies, because I am willing to bet that some people may want a second slice. Happy pie baking everyone!

What’s your favorite pie on Thanksgiving Day? I’d love to know.

Gluten Free Pumpkin Pie

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• Author: Emily Koch
• Prep Time: 20 mins
• Cook Time: 60 mins
• Total Time: 1 hour 20 mins
• Yield: 6 to 8 1x
• Category: Dessert
• Cuisine: Gluten-free, Holiday

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Description

Gluten-free Pumpkin Pie is a delicious and healthier pie that is the perfect recipe for any holiday. The Gluten-free crust is made using shredded coconut and oat flour. It holds together nicely and is rich and flavorful.

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Ingredients

Units USM Scale 1x2x3x

• FOR THE CRUST:
• 2 cups shredded coconut, unsweetened
• 1/2 cup oat flour + 2 to 3 tablespoons if needed (gluten free oats that are ground up in your food processor; measure after grinding)
• 2 tablespoons coconut flour
• 1/2 teaspoon cinnamon (optional)
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 2 large eggs, whisked
• 2 tablespoons honey
• FOR THE PUMPKIN PIE FILLING:
• 1 can pumpkin puree (make sure it’s not pumpkin pie filling)
• 3 large eggs, whisked
• 1/4 cup honey
• 1 tablespoon pumpkin pie spice
• Pinch salt
• 1 teaspoon pure vanilla extract
• Coconut or heavy whipping cream for topping, optional

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Instructions

1. FOR THE PIE CRUST:
2. In the bowl of your food processor pulse together the shredded coconut, ½ cup oat flour, coconut flour, salt, and cinnamon until a semi-fine meal has formed.
3. Add the butter, vanilla, eggs, and honey. Pulse the dough until all of the liquid has been combined into the dry and a ball forms. If a ball doesn’t form add 2 to 3 tablespoons oat flour to the processor and pulse until a ball does form. The dough will be slightly sticky to the touch, but it should hold together well.
4. Turn the dough out onto a large piece of plastic wrap. Use your hands to form the ball into a thick disk. Tightly wrap the dough with the plastic wrap. Place the dough in the freezer to chill for 10 to 15 minutes; this makes the dough easier to roll out.
5. Preheat your oven to 325 degrees and grease a pie plate.
6. Once the dough has chilled remove it from the freezer, remove it from the plastic wrap and place it between two pieces of wax paper or parchment paper. Roll the dough outward from the middle into a ¼ inch thick round that is large enough to fit your pie plate. Carefully transfer the dough to your greased pie plate.
7. Gently press the dough into the pie plate with your fingers. Using a small knife trim off any excess dough from the edge. Use the excess dough to reinforce any cracks or thin parts of the dough. Crimp the edges of the dough using your two fingers. Prick the bottom of the dough with a fork a few times.
8. Bake the crust for 10 to 15 minutes, or until the crust has lightly browned.
9. FOR THE PUMPKIN PIE FILLING:
10. While the crust is baking whisk together all of the ingredients until they are well incorporated. The filling should be thick but pretty runny. If your filling is looking too thick you can thin it out with ¼ to 1/3 cup almond milk or dairy milk. This will depend on the thickness of your pumpkin puree. I didn’t need to add any milk.
11. Pour the filling into the warm pie crust.
12. Cover the edges of the crust with foil to prevent them from burning. Bake the pie for 50 to 60 minutes, or until the center of the pie looks mostly set, but is slightly jiggly. Test this by giving the pie a little shake. The center will continue to firm as it cools. Allow the pie to completely cool at room temperature before cutting. It took my pie about 1.5 hours to cool.
13. Serve slices with coconut whipped cream or heavy whipped cream, if desired.
14. Store the pie loosely covered at room temperature for 2 days. The pie will last for another 2 days in the fridge.

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Notes

Coconut Pie Crust adapted from Sweet as Honey

Pumpkin Pie Filling adapted from Wellness Mama

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