Just in time for thanksgiving here in Canada! I was stressing a little about going to the in-laws for thanksgiving and having all the wonderful baked goods around me, you know the ones that tempt the little fat kid inside all of us. I had been looking at several recipes but everyone had issues with the crust. It wasn’t dense enough, didn’t bake right, crumbled too easily etc… I seem to have designed a recipe for a delicious crust that is gluten free, dairy free and will satisfy even the most picky of pie lovers. The filling will take a little change on the seasoning part but the consistency was perfect! Send me your ideas on improving the seasoning, I’m putting a little nutmeg in it next time and maybe even adding some vanilla bean to the coconut milk before adding the pumpkin.
3/4 C Almond meal*
1/4 C Coconut Flour**
1tbs Coconut oil melted but not hot
1tbs Arrowroot Flour
1tbs icy cold water
*I ground it myself from whole almonds in my coffee grinder
** Coconut Flour and Arrowroot Flour can be found at Bulk Barn or in any good organic food store.
Heat oven to 350F and line an 8″ cake tin or pie dish with parchment paper.
Place almond meal, coconut flour and arrowroot in food processor, add coconut oil and mix until if forms fine bread crumbs. Add icy cold water, you may need a little more but no more than an extra teaspoon or two. I mixed it together in a bowl to incorporate all the ingredients as my food processor just didn’t mix like I wanted it to. The dough will be good if you can pinch the mix together and it will hold together well.
Place mix in lined tray and press down firmly, you can extend the crust up the sides if you like but it will cook much faster so be aware of this. Put in oven and cook for 12 min or until the edges start to brown.
3/4 C Coconut Milk
3tbs Palm Sugar***
1tsp Vanilla essence
1/2 tsp cinnamon
1/4 tsp dried ground ginger
1/8 tsp ground cloves
*** Palm Sugar is naturally derived from the sap of the coconut palm tree and is dried and then granulated. It is a delicious sweetener and has a rich flavor resembling brown sugar. Next pie filling attempt I will be adding a little more sweetener. I got mine at Bulk Barn.
Place all ingredients in a saucepan and heat on lowest setting. Allow filling to warm to about room temperature, you do not want to cook the eggs, this helps incorporate all the wonderful flavors and allows you to adjust your seasoning. Pour mix into prepared tin and bake for 45min or until knife comes out clean.
I only made a small pie as I was testing this recipe out. You would probably want to double it if you were making a regular sized pumpkin pie. Let me know how this works for you and any modifications you might have made.