Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie Recipe

with Cinnamon Almond Whipped Cream

Crust:

Ingredients:

• 1 C butter, softened
• 2 1/2 C coconut flour
• 4 eggs
• 1 tsp coconut sugar
• 1 tsp salt
• 1 tsp cinnamon
• 3 Tbsp vanilla almond milk
• egg white – set aside

Directions:

1. Sift together dry ingredients.
2. Beat together wet ingredients.
3. Thoroughly combine wet and dry ingredients.  (I use my mixer for this because it’s easier.)
4. Divide the dough into two ball and wrap tightly with plastic wrap.  Place in fridge for 1 hour.
5. Remove the dough from the fridge and allow to warm up a bit prior to rolling out.
6. Roll out dough.  It may will crack.  Just put it back together again.
7. Place in pie plate. Line with foil and place dry beans in it.
8. Bake for 10 minutes at 350 degrees F.
9. Remove from oven.  Remove beans and foil.  Brush with egg white.
10. Fill with pumpkin pie filling.  Bake for 40 minutes at 350 degrees F.

Pie Filling:

Ingredients:

• 2 small cans of pumpkin
• 2 eggs
• 1/2 block of cream cheese
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 2/3 C evaporated milk

Directions:

1. Cream together cream cheese and pumpkin.
2. Add in the evaporated milk and eggs.
3. Mix in the spices.
4. Pour into prepared pie crust.
5. Bake for 40-50 minutes at 350 degrees F or until center is set.
6. Allow to cool to room temperature prior to cutting and serving.
7. Top with cinnamon almond whipped cream.

Cinnamon Almond Whipped Cream

Ingredients:

• 1 Cup heavy whipping cream
• 1/2 tsp vanilla (gluten free)
• 1/4 tsp almond extract (gluten free)
• 1/2 – 1 tsp cinnamon
• 1 Tbsp powdered sugar (can use honey if preferred)

Directions:

1. Place mixing bowl in refrigerator to get cold.
2. Place ingredients into mixing bowl and whip until peaks form.  Do not over beat.

Notes about the crust: This is not a flaky crust, but it has a good flavor and pairs well with the pumpkin.

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