Pumpkin Pie

Free of: Wheat, Gluten, Eggs, Milk (nut and soy substitutions at the bottom of the page)

Topped with toasted coconut

Crust

2 Cups raw pecans
1 Tbsp coconut flour (optional)
1 Tbsp coconut sugar
1 tsp cinnamon
1/4 tsp salt
4 Tbsp melted butter substitute

Filling

1 (15 ounce) can pumpkin
1/2 Cup coconut sugar
1/4 Cup agave nectar
2 Tbsp ground flax seed
6 Tbsp warm water
1 (13.5 ounce) can coconut milk
2 tsps molasses
1 Tbsp pumpkin spice or allspice
1 tsp cinnamon
1/4 tsp salt

1. Mix the ground flax seed and warm water in a small dish. Let stand 10 minutes to create an egg-like substance called flax gel.

2. Grind pecans in a food processor until fine.

2. In a pie dish, mix together all crust ingredients except butter substitute. Once they are well combined, fold in the butter substitute until all dry ingredients are moist. Press the crust to the bottom and up the sides of the pie dish until smooth and even.

3. In a large bowl, mix together the pumpkin and coconut milk until smooth

4. Stir in coconut sugar and agave until well incorporated

5. Whisk in the flax gel until smooth

6. Stir in the spices and salt

7. Pour batter into the pie dish.

8. Bake pie at 425degrees for 10 minutes, then lower the heat to 350degrees and bake for 50-55 minutes or until golden brown. The pie will jiggle slightly when you remove it from the oven. Let cool and place in the refrigerator overnight or until set. Serve with vanilla coconut ice cream.

Note:

• If you are allergic to nuts, you can substitute gluten free graham crackers or any crust you prefer. The nuts have a lower GI than flours so I use them instead.
• For those of you allergic to soy, you could try using melted coconut oil in the crust instead of butter substitute. I'm not sure how this would turn out but I imagine it would work just fine.



I hope you and your family enjoy this pumpkin pie this holiday season and as always,

Here's to Life, Love, Health and Happiness! Cheers!