Okay everyone, it’s time to get ready for Thanksgiving and what is the first thing that comes to mind (besides turkey, of course)? Pumpkin pie! It’s not Thanksgiving without a great pumpkin pie recipe! But what if you or a person you’re cooking for is sensitive to gluten? Fear not, I have come up with an awesome pumpkin pie recipe that utilizes a coconut flour crust! If you’ve ever worked with coconut flour before, you know it can sometimes be a little tricky to get the texture just right. I was excited about the way it turned out and I hope you enjoy this wonderful seasonal recipe!
3/4 cups Bob’s Red Mill Coconut flour
1 stick of unsalted butter, softened
2 tbsp brown sugar
½ tsp salt
1 tsp clove
2 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom
½ teaspoon salt
1 15oz can of pumpkin puree (not pumpkin pie mix)
1 12oz can of evaporated milk
Preheat oven to 350 degrees F. Grease a 9” spring form pan.
To make the pie crust, mix together the eggs, butter, sugar, and salt. Stir in coconut flour and continue mixing until all the ingredients are fully combined and have reached a doughy texture.
Press the pie dough into the bottom of the prepared spring form pan and set aside till needed.
To make the filling, in a small bowl combine sugar, spices, and salt then set aside.
In a medium bowl using an electric mixer, whip eggs until slightly foamy. Add in pumpkin puree and the spiced sugar mixture and whip until fully combined. Whip in the evaporated milk then pour mixture over the prepared crust.
Bake for 45-50 minutes or until a butter knife comes out clean. Allow to cool fully before releasing the spring form pan and cutting the pie.
Then serve and ENJOY!