Sugar Free Pumpkin Pie
One of my favorite treats for our yearly Thanksgiving. Despite living in the Netherlands, we still celebrate yearly with a group of dear friends, actually my first friend that I met upon moving here. They are our Amsterdam family, and we cherish continuing on this American tradition.
Note: For those who aren’t gluten free, then you can most likely use a normal pie crust, although if pre-made be sure to check the ingredient list.
I have also made it without the crust and just the filling, and still fully enjoyed!
Gluten Free Pie Crust
1 ½ cups / 150g almond flour or ground almonds
¾ cup / 70g shredded coconut unsweetened
1 tsp maple syrup
1 tsp cinnamon
2 ½ cups / 425g roasted pumpkin
2/3 cup / 160 ml coconut cream
½ cup / 170g maple syrup
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp cloves
1 tsp vanilla extract
For the pie crust:
With an immersion mixer and tall mixing bowl, blend all the ingredients for the pumpkin pie base together until it becomes crumbly. Press the dough into the pie dish with your hands.
For the pie filling:
You will first need to roast the pumpkin. To do so simply heat the oven to 200 Celsius / 400 Fahrenheit. Halve the pumpkin, remove the seeds and lay the halves flesh-side down on a baking tray filled an ½ inch high with water. Bake for 30-45 minutes (dependent on the size of your pumpkin). Test with a fork if you can easily penetrate the skin to the flesh of the pumpkin you know it is done. Once the pumpkin has cooled, scoop out the flesh, discard the skins and puree until smooth.
Reduce the oven temperature to 175 Celsius / 350 Fahrenheit. Grease the bottom and sides of a 9 inch pie pan.
With a hand mixer or food processor, first blend the eggs so they are well mixed. Then add in the rest of the ingredients, the pumpkin, coconut cream, maple syrup, vanilla, and spices and blend all together until fully combined. Pour the filling into the pie dish and bake for 55 minutes. Be sure to check it ½ way through in particular the outer edge pie crust, as the crust might need to be covered with aluminium foil to ensure it doesn’t burn.
Let the pie cool to room temperature. Serve with coconut whipped cream or whipped cream.