Healthy Pumpkin Pie from Scratch! GF

 

Not attractive but super tasty ... like super good...better than anything with all the junk in it that I've ever had. Here's what's up:

Ingredients: 

Filling - 

1. 2 cups of homemade pumpkin puree. 

2. 14 oz of coconut milk. I used the kind in a carton from the refrigerated section. Not in a can. 

3. 2 tbsp ground flax. I just ground up my own flax seeds.

4. 1 tbsp vanilla extract

5. 1/2 tsp salt

6. 1 tsp pumpkin pie spice

7. 2 tbsp raw, local, organic honey

8. 3 tbsp Cassava flour

Crust - 

1. 1.5 cups Cassava Flour

2. 1 tsp salt

3. a couple squirts of liquid Stevia

4. 4 tbsp water

Instructions:

Filling - 

1. Preheat oven to 400F.

2. Slice a medium sized pumpkin (mine was huge and barely fit the oven ha!!) halfway down the middle; rip apart from the stem when all the way around.

3. Remove seeds and set aside to potentially make roasted pumpkin seeds or to plant again in Spring.

4. Cover two cooking sheets with aluminum foil, or don't...just less mess...and lay pumpkins guts sides down on the foil covered tray and place in oven for as long as it takes for pumpkin to become soft and the insides easy to scrape. Your time will be less than mine s my pumpkin was an overachiever and a little excessive! 😂

5. While pumpkin is roasting, continue with baking by placing all other filling ingredients into a large bowl and mixing well. Set aside.

6. When pumpkin is roasted, let it cool thoroughly...the steam will burn and pumpkin will be so hot, there is no rush, just chill and let it chill. Work on crust until we return to the pumpkin and filling.

*7. When pumpkin has cooled, in a food processor, puree your pumpkin. Scoop pumpkin out with fork or spoon into food processor until you have 2 cups worth of pumpkin puree. Feel free to eat some of your roasted pumpkin. It's so good!

8. Add puree to the filling mix and stir in well. Set in refrigerator for a minimum of 5 hours.

Crust -

1. Combine all ingredients into a bowl and mix until you have a sticky dough ball. 

2. Grease, or coconut oil a pie pan about 9".

3. Place dough ball in pie pan and press into pan filling out the dish and up the edges. Don't make it too thin.

4. Bake in the oven at 350F for 15 minutes. 

5. Add pie filling and bake for ~30 minutes. Until firm but not browned. It will set more as it cools. 

Store in the refrigerator.

Some photos of our fun process: