This gluten free pumpkin pie recipe is:
♥ 100% Deliciously natural ♥ Dairy free ♥ Almost fat free ♥ Contains vital poly-phenolic anti-oxidants ♥ High in fiber ♥ Rich in vitamin A ♥ B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
Hello you, pumpkin lover!
Are you ready for a secret?! Please say you will still love me even after I confess that the pumpkin below is not actually the regular pumpkin but rather it’s cousin- The sweeter, nuttier, tastier and slightly more elegant cousin, Mrs butternut pumpkin!
And YES! YES you can definitely use the regular pumpkins in place of these butternut ones! I just picked the butternut over regular cause it’s so much tastier especially when it’s oven roasted and caramelized! It’s has a wonderful buttery taste (that you might not get with the regular pumpkin) and a candy like caramel flavour and aroma that would make your entire kitchen smell deliciously sweet! You have to try it! ♥
Oven baked to perfection and naturally caramelized
Here’s the 3 ingredient simple vegan gluten free oat pie crust! (recipe below) And everything in this recipe can be done in a food processor. So there won’t be much washing after!
and 45 minutes later.. you’ve got yourself the perfect gluten free pumpkin pie
Ingredients for gluten free oat crust:
1/2 cup gluten free oat flour (or you may blend gluten free oats into oat flour like I did)
1/2 teaspoon sea salt
1/4 cup coconut oil
5 tablespoons cold water (or more if needed)
2 tablespoons organic cane sugar (optional)
Ingredients for gluten free pumpkin pie filling:
1 small pumpkin or butternut, halved lengthwise and seeded
1/4 cup organic cane sugar
pinch of sea salt
1/4 teaspoon ground ginger
1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1.4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 tablespoons pure vanilla extract
1 large egg
1 tablespoon psyllium husk (optional)
Instructions for gluten free oat crust:
Preheat the oven to 375 degrees.
Blend oat or oat flour, oil, sugar, and salt together in a food processor until the ‘batter’ is crumbly.
Add in the cold water as needed until the dough is moistened, but not sticky.
Press the dough into a 7 inch pie plate, pressing it up the sides as desired.
Bake for 10-12 minutes.
Cool and set aside.
Instructions for gluten free pumpkin pie filling:
Adjust the heat of the oven to 400 degrees.
Bake the squash flesh-side down on an oiled cookie sheet for an hour or until a knife slips easily into the thickest part of the squash. It should be extremely tender.
Let cool to room temperature.
Adjust the heat of the oven to 325 degrees.
In a food processor, add the cooled pumpkin with the rest of the ingredients.
Blend until it’s completely smooth and no lumps are found.
Pour the filling into the baked and cooled oat crust (save any extra for baked custard).
Bake an hour.
To test if the pie is done, poke a knife an inch or more from the edge of the pie and it should come out nearly clean (the center will still be soft).
Cool the pie on a rack.
Chill for two hours the enjoy!
It’s also amazing with whipped coconut cream!