Our Favorite Pumpkin Pie – Gluten & Sugar Free
I’ve been making this pie for many years. Recently updated it to gluten free because I’ve missed having it the last few years! It’s still great!
Every fall we make pumpkin pies from fresh pumpkin. This year I grew sugar pie pumpkins in my garden. We roast the pumpkin – cut in half, take out the seeds and put face down on a baking sheet – bake at 350º until fork tender.
Once they cool, scoop out the flesh and puree it to use in pies and other baking. This recipe also works great with canned pumpkin.
If you have a food processor, you can use it to make the crusts, and then make the pie filling. All I do is wipe out any crumbs after making the crust.
For the Gluten Free Crust – you’ll need to make two of these for the filling below:
2 cups blanched almond flour
¼ tsp Celtic Salt
2 tlbs. Organic Coconut oil or Pastured Lard
1 organic/pastured egg
Put flour and salt in your food processor and pulse briefly, until mixed.
Add Coconut Oil or Lard and pulse until mixture forms a ball or looks like nice crumbs
Press into a 9-inch pie plate – fill will pumpkin puree and bake according to the directions below.
For the pies – this is enough filling for two pies:
3 cups organic pumpkin puree (you can, of course, use canned pumpkin – but roasted is SO much better)
¾ cup Swerve or equivalent. I’ve used also stevia, erythritol, honey or org. sugar
2 tsp. Pumpkin pie spice
1 tsp. Celtic Salt
4 pastured/organic eggs, slightly beaten
1 cup organic cream, raw milk or you could even use coconut milk.
Mix all ingredients, in your food processor or by hand, in the order given. Pour into two 9” pie crusts, either homemade or store bought and bake:
10 minutes at 450º, then 30 -40 minutes at 350º, or until set. (Honey will take longer, other sweeteners will be done sooner so keep an eye on it)
Makes Two – 9” pies.
Serve plain, or with whipped cream or vanilla ice cream.