AIP and Vegan Approved
So, I won’t exhaust you with all the details; but I will say to those of you who enjoy pumpkin pie during the holidays… you can now eat it up!
To start preheat your oven to 325 degrees (honestly, I like it between 325 and 350. 342ish seems to be the sweet spot).
Let’s start with the crust…
What you will need for the ole’ crusty:
1/2 cup of coconut flour
2 TBS of tapioca flour
A dash of salt
1 tsp of cinnamon powder
1/2 cup slightly melted coconut oil
1 whopping TBS of maple syrup (optional)
1/2 tsp vanilla or chocolate extract
2 TBS of cold water
Mix all the dry ingredients together. Then mix in the maple syrup, coconut oil, and vanilla extract. Stir the batter together until it is well blended. Add the cold water in and stir. You will notice the batter will thicken up a bit and become some what “crumbly”. This is completely ok. Scrap the batter into the pie dish. Now time to get your hands dirty. With the palm of your hand smooth out, and mold batter to your pie dish. Sit crust aside.
Now on to the yummy pie filling…
15 oz roasted pumpkin purée ( roast your own, or cheat like me and buy the can stuff )
1/4 cup coconut milk (full fat)
3 TBS coconut oil (melted)
3 TBS maple syrup (or your desired sweetener )
2TBS tapioca flour (all so known as starch)
1/4 tsp pumpkin spice (cinnamon, ginger, clove, and nutmeg)
2 TBS cold water
Combine the pumpkin purée, coconut milk, coconut oil, maple syrup, and spice. Blend together completely. Before adding the tapioca flour, mix the flour and water together, fully dissolving the starch. Once dissolved add mixture to the rest of the filling and stir. Pour mixture into the pie crust.
Cook pie at 325 degrees for 20-30 minutes. You will know it is done once the pie crust is fully browned, and the top of the pie has a nice sheen. Remove pie from the oven and let completely cool. Once cooled slice and enjoy!
If your feeling really spunky, you can put some delicious coconut whipped cream on top!