Last night I was like a kid on Christmas Eve. I couldn’t sleep. I couldn’t stop thinking about the egg-free no-bake pumpkin pie I had mentioned I was making on the Spunky Coconut Facebook Page . Would it turn out? Would it taste good? I have to tell you I have been trying to make an egg-free pumpkin pie for three years now, with no success… Until now =)
This morning I woke up before sunrise, anxious to see my pie. I laid in bed trying to forget about it and go back to sleep. It didn’t work. Finally it was light enough outside. So I crept down the stairs in my robe, took the pumpkin pie from the fridge and cut it with a knife. I started getting excited. It looked right… I tasted it… Oh, joy! Delish!
And now I can hardly wait to share it with you! So without further ado…
Gluten Free Pumpkin Pie
Egg-free, Gluten-free, No-bake, Dairy-free
Gluten-free Pie Crust
Mix with electric mixer.
1 cup almond meal flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder (Grain-free Baking Powder Recipe)
Mix again. Roll out the dough. (I used a deep ceramic pie dish for this pumpkin pie) See: Video on how to roll out and transfer this dough. Or flatten the dough out slightly, so it’s about 6 inches wide, then put it in the dish, and press it the rest of the way out with your hands. (I also lightly grease and flour my pie dish first, so the crust doesn’t stick.) Bake the crust at 350 degrees for about 12 to 14 minutes. Allow the crust to cool.
Egg-free, Dairy-free, No-bake Pie Filling
Add to blender or food processor:
2 cups cooked pumpkin (I used one that I cooked from our garden)
1 cup coconut milk
1/3 cup coconut sugar
1/8 to 1/4 tsp vanilla liquid stevia (one or two droppers-full, or to your taste)
1 tsp vanilla
2 tsp pumpkin pie spice
3 tbsp 2 tbsp + 1 tsp Gelatin that has been completely dissolved into 1/4 cup boiling water
1/2 tsp sea salt
Puree. >Pour into baked crust. Refrigerate overnight.
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