Gluten free pumpkin pie – Food Pharmacy

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Gluten free pumpkin pie

As pumpkin pie isn’t a Swedish tradition we had never eaten pumpkin pie before. Not what we remember anyway. But then we bought a pumpkin for Halloween and thought we could cook something fun with it. Our first pumpkin pie was born!

When the children cut out eyes and vampire teeth from the pumpkin, we made a quick yet delicious pumpkin puree of the pumpkin flesh. Easily done! We set the oven at 160 degrees Celsius, cut the pumpkin into smaller pieces and roasted it in the oven until soft. Then we let it cool before we put it in the mixer. Pumpkin puree!

Then we made the crust – it’s gluten free and contains no sugar at all (just coconut flour, coconut oil, eggs and salt). When pre-baked, add the pumpkin puree and the rest of the ingredients in the blender. Then pour the filling into the pre-baked pie crust and bake in the middle of the oven for about 50 minutes.

What you decorate the pie with is of course entirely up to you – we chose whipped cream, the pumpkin seeds from the pumpkin and lingonberries from the freezer. Gluten-free pumpkin pie – new favorite dessert!

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Gluten free pumpkin pie

  • By : Cecilia Folkesson c/o Food Pharmacy
  • Servings : 1 pie 1x
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Ingredients

Pie crust

2 1/2 dl coconut flour

1 dl coconut oil

3eggs

1/4 teaspoon salt

Filling

4 dl pumpkin puree (see text above)

1 1/4 dl coconut cream or coconut milk

1/2 dl maple syrup

3 eggs

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon grounded nutmeg

1/4 teaspoon grounded cloves

Instructions

Pie crust

Set the oven to 160 degrees. Put the ingredients in a blender. Put the dough in the fridge for about 20 minutes. Roll out between two baking sheets and press. Pick up the pie crust with a fork and pre-bake in the oven for about 10 minutes.

Filling

Whisk together all ingredients. Pour the filling into the pie crust. Bake in the oven at 160 degrees for about 50 minutes.

Thanks for the recipe Cecilia Folkesson

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