Spiced Pumpkin Pie (gluten free, dairy free)

By á-178187

Ingredients

• Roasted Pumpkin:
• 1 sugar pie pumpkin
• 2 tablespoons olive oil
• salt
• 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
• Instead of roasting pumpkin, you can use canned pumpkin puree if the flavor difference doesn't bother you. This will also save you time and steps for this recipe.

Preparation

Step 1

To Make Roasted Pumpkin:
1. 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).

2. Rub the pumpkin wedges with olive oil, and sprinkle lightly with salt.

3. Bake on a cookie sheet on the center rack until tender, about an hour. A knife should easily pierce through the pumpkin wedge.

4. Scoop flesh from the skins and puree in a food processor.

To Make Graham Cracker Crust:

1. Place graham cracker crumbs, coconut oil and maple syrup in a food processor and process until well combined.

2. Spoon into a pie pan and press crust evenly along bottom and sides of pan.

To Make Pumpkin Pie Filling:

1. Preheat oven to 350 degrees.

2. 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.

3. Pour filling into pie crust.

4. Bake for about 50 minutes or until filling is firm and set.