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Pumpkin Pie – Grain-free & Dairy Free

Grain-free & Dairy-free Pumpkin Pie

Last week on the Splendid Table, the editor of Bon Appétit, Adam Rapoport, boldly stated, “No one likes pumpkin pie.” Excuse me? I want to know who this guy is hanging around with. I know plenty of people who don’t consider Thanksgiving complete without a slice of pumpkin pie. It’s even my husband’s favorite dessert.

Pumpkin Pie is also the only dessert that can count as a complete meal, containing protein, fat, carbs and little sugar. It’s typically the healthiest dessert option on the Thanksgiving buffet.

The history of pumpkin pie dates back to 1796 colonial America, where the first recipe was recorded in a cookbook by Amelia Simmons. Two recipes are included, one for a pudding and one with a crust. The ingredients have not changed much in over 200 years.  It calls for pumpkin, cream, eggs, sugar, mace, nutmeg and ginger and then backed for 45 minutes. Some recipes stand the test of time.

The day after Thanksgiving marks the end of pumpkin recipes for me. Until next year.

Grain-free & Dairy-free Pumpkin Pie

Grain-free & Dairy-free Pumpkin Pie

Grain-free & Dairy-free Pumpkin Pie

Grain-free & Dairy-free Pumpkin Pie

Makes 8 servings

Crust

½ cup tapioca fl
½ cup coconut flour – sifted
¼ tsp baking soda
¼ tsp salt
4 tbsp butter – melted
1 tsp vanilla
2 eggs – whisked
¼ cup maple syrup
¼ cup crushed pecans

Filling:

1 13.5 oz can pumpkin
1 13.5 oz can coconut milk
2 tbsp maple syrup
2 tsp cinnamon
2 tsp pumpkin pie spice
⅛ tsp salt
2 eggs

►Preheat oven to 350 degrees F.
►Butter a springform pan and line the bottom with parchment. Butter the parchment too.
►To make the crust, mix together both flours, baking soda and salt. Then add in the melted butter, vanilla, eggs, syrup and pecans. Mix well. You can omit the pecans if you like to make it nut-free.
►Spread the crust evenly into the bottom of the pan. Use the palms of your hands to press it down and smooth it out.
►Bake for 12 minutes and then allow to cool 10 minutes before pouring in the filling.

►Bring oven to 425 degrees F.
►For the filling, whisk together all ingredients. Pour into prepared crust.
►Bake for 15 minutes at 425 degrees, then reduce to 350 degrees and continue baking for 35-45 minutes.
►Check for doneness by inserting a knife into the center and it will come out clean. Allow to cool for 30 minutes before serving. Keep all leftovers refrigerated.
►Top will coconut whipped cream or cranberry sauce for a festive addition.

Grain-free & Dairy-free Pumpkin Pie
Reference:

Halloween and Pumpkins in Colonial America, http://www.history.org/Foundation/journal/Autumn09/pumpkins.cfm

3 Comments Pumpkin Pie – Grain-free & Dairy Free

  1. Pingback: 28 Uses for Coconut Milk: The Ultimate Dairy Alternative | Sparkle Kitchen

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