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.

Related Recipes

Browse Recipe Categories


Join our 130,000 tribe members on a journey to feel whole again

Get Free Gifts, a Welcome Kit PDF, and more. No spam ever.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.