Entry #8. Gluten Free Pumpkin Pie

SURPRISE!! I have another recipe for y'all! Since the holidays are slowly passing by, I wanted to share one of my favorite dessert recipes! I LOVE Pumpkin Pie! It's always been one of my favorite desserts and what I look forward to most when Thanksgiving rolls around! My mom and I played around with this recipe for a few hours, trying to make it a little bit healthier and of course, delicious! It took quite a few tries, but once it came out exactly how I wanted it, it was worth all the time put in.

Gluten Free Pumpkin Pie 
Ingredients: 

• 1 teaspoon coconut oil for the pie plate

Crust:

• 1 large egg

• ¼ teaspoon kosher salt

• 2 tablespoons Xylitol 

• 1½ cups Honeyville Blanched Almond Flour, Super Fine Grind

Custard:

• 3 large eggs

• 1 (15 oz) can pure pumpkin

• ½ cup (96 g) xylitol

• 2 teaspoons ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon nutmeg

• ⅛ teaspoon ground cloves

• 1 teaspoon vanilla extract

• ¼ teaspoon kosher salt

• 2 tablespoons (14 g) coconut flour

• 1 cup full-fat, unsweetened, canned coconut milk

Instructions: 

1. Preheat oven to 350 degrees F. Grease a 9-inch pie plate with coconut oil.
2. Prepare the crust: In a medium bowl, use a fork to whisk the egg, salt and xylitol. Add the almond flour and mix with a fork, then with your hands until dough forms. Transfer the dough to the prepared pie plate and flatten it with your hands, pressing it into the bottom and up the sides of the pie plate and trying to even it out as best as you can. Do NOT pre-bake the crust.
3. Prepare the filling: In a large bowl, using a hand whisk, whisk the eggs. Add the pumpkin, xylitol, spices, vanilla and salt and whisk until well-incorporated.
4. Whisk in the coconut flour, then the coconut milk.
5. Using a rubber spatula, transfer the filling to the prepared pie crust. The filling will go fairly high, getting almost to the top of the crust.
6. Bake 30 minutes, then very carefully tent the edges with strips of foil, being careful not to touch the filling (so that it will remain pretty). Tenting the edges is tedious and difficult to do, but if you don't do it, the crust will burn.
7. After tenting the edges, continue baking the pie 40-45 more minutes, until set and a toothpick inserted in the center comes out just a little moist and free of batter.
8. Cool 2 hours on a cooling rack, then place the pie in a cake dome and refrigerate 2 hours before slicing and serving. When ready to slice the pie, gently run a knife along the edges of the pie to help release it from the pan. Use a sharp cake knife to slice the pie, and firmly slide a cake server underneath each slice before you lift it up - almond flour pie crust is not as sturdy as regular pie crust, so slice and serve with care.

Hope you all enjoy! :)