Gluten-Free Pumpkin Pie Recipe
Adapted from 101 Cookbooks. I used unprocessed sugar and my own spice blend, and opted for light coconut milk to lighten up the recipe a bit. Although roasting fresh pumpkin makes this a richer tasting pumpkin pie, in a pinch, feel free to use canned pumpkin puree.
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
- 1 sugar pie pumpkin
- 2 tablespoons olive oil
Graham Cracker Pie Crust:
- 2 cups gluten-free graham cracker crumbs
- 1/3 cup melted coconut oil
- 2 tablespoons maple syrup
Pumpkin Pie Filling:
- 3/4 cup ground jaggery or unrefined coconut sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 1/2 cups Roasted Pumpkin Puree
- 1 teaspoon vanilla extract
- 3 large eggs beaten
- 1 cup light coconut milk
To Make Roasted Pumpkin:
Preheat oven to 400 degrees. Carefully cut the pumpkin into four wedges; cut off the stem. Scoop out the seeds and pulp (save the seeds for toasting)
Rub the pumpkin wedges with olive oil, and sprinkle lightly with salt.
Bake on a cookie sheet on the center rack until tender, about an hour. A knife should easily pierce through the pumpkin wedge.
Scoop flesh from the skins and puree in a food processor.
To Make Graham Cracker Crust:
Place graham cracker crumbs, coconut oil and maple syrup in a food processor and process until well combined.
Spoon into a pie pan and press crust evenly along bottom and sides of pan.
To Make Pumpkin Pie:
Preheat oven to 350 degrees.
In a large bowl, mix together jaggery, cinnamon, allspice, cloves, nutmeg, salt and cornstarch. Stir in pumpkin puree, vanilla, eggs and coconut milk, and mix until well combined.
Pour filling into pie crust.
Bake for about 50 minutes or until filling is firm and set.