This gluten free, vegan and paleo pie and crust makes the perfect holiday dish!
1.5 cans of Farmers Market Pumpkin
1 cup coconut milk
1/3 cup maple syrup
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
3 tablespoons organic corn starch
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1 prepared and partially-baked Almond Flour Pie Crust
dairy free whipped cream, for serving
2 cups almond flour
1/4 cup arrowroot starch
1/4 teaspoon salt
3 tablespoons melted coconut oil
1 tablespoon maple syrup
Preheat the oven to 350 degrees F.
In a medium sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, corn starch, salt, and vanilla until very smooth. Pour into the pre-baked pie crust and carefully transfer to the oven. Bake for 35-45 minutes, until the pumpkin pie filling has set. Be sure to check half way through baking and cover the crust edges with foil or a crust shield if they are getting dark. It's okay if it still jiggles a bit, it sets while it cools overnight.
Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy free whipped cream.
Preheat the oven to 350 degrees F. Add almond flour, arrowroot, and salt to a medium sized bowl. Whisk to combine. With a rubber spatula or spoon, stir in the coconut oil and syrup until the mixture is crumbly but sticks together when pressed. Add a little water if the mixture is still too dry, about 1 tablespoon should be plenty.
Form a ball with the dough. Press into a tart or pie dish, or place on a piece of parchment paper and roll until about 1/8" thick and then place into your pie dish. Prick the bottom and sides of the pie crust with a fork to prevent bubbling, though I haven't noticed any bubbling with this recipe. Place the crust in the freezer for 5 minutes.
Pre-bake for about 10 minutes to prevent it from getting soggy.