Pumpkin Pie with Crunchy Crust

Pumpkin Pie filling:
3        cups organic pumpkin or squash purée (canned or from a 2½-3 pound squash)
1        cup coconut milk or other non-dairy milk
4        teaspoons melted coconut oil (or other light oil)
½-¾   teaspoon stevia extract powder or 30-40 drops stevia liquid
2        tablespoons arrowroot starch or arrowroot flour
1        teaspoon agar agar powder
½       teaspoon Celtic sea salt
¼       teaspoon vanilla powder or 1 teaspoon GF vanilla extract
½       teaspoon Ceylon cinnamon
¾       teaspoon organic ginger
¼       teaspoon organic nutmeg
2-3     tablespoons brown rice syrup, depending upon desired sweetness
1        Crunchy Pie Crust (recipe below)

Crunchy Pie Crust:
1/2     cup raw sunflower seeds
1/2     cup raw cashews (or almonds or hazelnuts or other nut/seed)
1/2     cup arrowroot flour or arrowroot starch
1/2     cup amaranth flour
3/4     teaspoon cinnamon
1/8     teaspoon sea salt
3        tablespoons melted coconut oil (or other oil)
2        tablespoons cold water

Heat oven to 400 degrees and oil a 9″ pie pan. Grind nuts and seeds in a blender/food processor until finely ground (a few chunks are okay). Mix ground nuts/seeds with arrowroot, flour, cinnamon, and salt in a large bowl until well mixed.  Add coconut oil and toss to evenly coat mixture with oil. Add water bit by bit, until a coarse, dry dough forms.  If it seems really dry and won't stick together, add a little more cold water. In prepared pie pan, pat the mixture into a 1/4-inch thick crust. Bake in the oven for about 7-8 minutes. Remove crust from the oven and let cool slightly in pan on wire rack before filling with pumpkin mixture.
Make purée by placing cooked squash/pumpkin in a food processor/blender and puréeing until totally smooth. Add milk, oil, stevia, arrowroot, agar agar powder, salt, vanilla, brown rice syrup, and spices. Blend again until totally smooth and well-incorporated.  Pour pumpkin mixture into prepared pie crust and bake for 1 hour and 10 minutes.  Remove from oven and let cool completely before serving.
Crust adapted from Jeanne Marie Martin's Complete Candida Yeast Guidebook.

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