Prep Time:
45 minutes prep time + 4 hours set time
Number of Servings:
Yields 1 9-inch pie (Serves approximately 8)
Recipe Source:
From Baking You Happy: Gluten-Free Recipes From Sweet Freedom Bakery by Allison Lubert ($16.99, Peter Pauper Press, 2014)
Ingredients:
- Coconut oil and brown rice flour (superfine) for greasing pan
- 1 1/2 cups brown rice flour (superfine)
- 1/4 cup + 1 Tbsp arrowroot, divided
- 3/4 cup + 1 tsp coconut sugar, divided
- 1 1/4 tsp sea salt, divided
- 1 3/4 + 1/8 tsp cinnamon, divided
- 1/2 cup coconut oil, solid
- 1 1/2 Tbsp + 2 tsp vanilla extract, divided
- 3 Tbsp agave nectar
- 1/2 cup + 1 Tbsp ice cold water
- 1 can (15 oz) organic pumpkin puree
- 1 can (14 oz) coconut milk (full fat)
- 2 Tbsp potato starch
- 1/8 tsp ground ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
Directions:
- Preheat oven to 400°. Lightly oil and then flour the bottom of a pie pan with coconut oil and brown rice flour.
- To make pie crust, sift together in a medium bowl the brown rice flour, 1 tablespoon of the arrowroot, 1 teaspoon of the coconut sugar, 3/4 teaspoon of the sea salt, and 1/4 teaspoon and 1/8 teaspoon of the cinnamon.
- Gradually add solid coconut oil to dry mixture (preferably with a standing mixer set on low). Once mixture is crumbly, add in 1 1/2 tablespoons of vanilla extract and the agave nectar. Slowly add in the water—2 tablespoons at a time. Remove resulting dough from the bowl and form it into a ball shape with your hands. Next, flatten dough into a round disk and place it into a pie pan. Using the heel of your hand, press dough into pan and up along the sides to form a crust. Crimp edges with your fingers. Place pie crust into the refrigerator until you’re ready to fill it.
- To prepare the filling, place pumpkin puree, coconut milk, and remaining 2 teaspoons of vanilla into a medium bowl. Sift in remaining 3/4 cup of coco nut sugar, 1/4 cup of arrowroot, and potato starch. Then add in remaining 1 1/2 teaspoons of cinnamon, 1/2 teaspoon sea salt, ground ginger, nutmeg, and cloves. Mix in gredients together (preferably with a standing or hand mixer) until they are incorporated. Remove pie crust from refrigerator. Pour 2 3/4 cups of filling into pie crust. Cover edges of pie crust with aluminum foil or pie shields.
- Bake pie for 30 minutes. Let it cool and then transfer it into the refrigerator to set for 4 hours before serving. Serve with a dollop of Ryan’s “Whipped Cream” (optional).
Notes:
The pie filling yields approximately 4 cups. You only need about 2 3/4 cups for this recipe. Store the remaining filling in the refrigerator to make future mini-pies!
Contributor:
