Free-From Pumpkin Pie
Author: 
Recipe type: Halloween, Fall, Autumn, Pie, Pudding, Dessert,
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A flavoursome, sweetly spiced pumpkin pie with a delicious crust. This pie is easy to make and free from grains, gluten, refined sugar, dairy and soya.
Ingredients
  • BASE:
  • 100g Ground Almonds
  • 50g Tigernut Flour (If you don't have Tiger nut flour substitute for more ground almonds and add 2tbsp coconut sugar to give sweetness)
  • 40g Coconut Flour
  • 2tbsp Water + extra if needed
  • 2tbsp Coconut Oil, melted
  • 1 Egg, beaten
  • Pinch of salt
  • FILLING:
  • 425g Pumpkin puree (approx 1 tin)
  • 3 x Eggs (medium) beaten
  • 100g Raw Honey
  • Pinch Salt
  • Pinch Pepper
  • ½ Cup Coconut Milk
  • ¼ tsp Nutmeg
  • ½ tsp Cinnamon
  • ½ tsp Ginger
  • Pinch of Ground Cloves
Instructions
  1. PASTRY:
  2. Pre-heat oven to 170°C / 338°C
  3. Place coconut flour, tiger nut flour, pinch of salt and ground almonds in to a mixing bowl and combine with a wooden spoon.
  4. Add in the beaten egg and mix in to the mixture to form breadcrumbs
  5. Make a well and add in melted coconut oil and gently mix in
  6. Add in two tablespoons water and using your hands combine the dough
  7. Keep combining until formed in to a solid dough, you may need to add a little more water
  8. Press the dough in to a pre-greased pie dish (if it's a little crumbly, don't worry just press it will combine.
  9. Place in to the oven for 10 minutes to blind bake before removing from the oven and allow to cool a little whilst you make the filling
  10. FILLING:
  11. Increase the oven heat to 180°C / 356°F or pre-heat the oven to this temp if you are just using the filling part of the recipe and not making the base.
  12. In to a food processor place the pumpkin puree, coconut milk and raw honey, blend until fully combined and smooth
  13. Add in the salt, pepper and all the spices, continue to blend
  14. Now add in the 3 eggs (beaten) and blend until fully combined
  15. Pour mixture in to pastry
  16. Add in the spices, salt and pepper
  17. Add in the eggs and continue to blend until fully combined
  18. Bake in the oven until fully set (I would suggest putting some foil over the pie about 20 minutes in to stop the crust from browning too much, make sure the foil doesn't touch the filling!) and you can take a knife out of the centre clean
  19. Decorate with anything you like. I usually decorate with pecan nuts and desiccated coconut
Notes
Always grease your pie pan really well with coconut oil.
I use a removable base pie dish to make the whole process easier. Otherwise I would suggest using grease proof paper.

If the pie isn't set in the middle by 1hr, bake for another 10 minutes until fully set
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/paleopumpkinpie/