Pumpkin Coconut Pie with Almond Crust
This pie is gluten-free, dairy-free, and absolutely delicious! Combining mildly sweet pumpkin with thick, rich coconut milk makes for a decadent filling that’s sure to impress your dairy-loving friends. And since the crust is made from almonds and the filling is made from a vegetable in the squash family, it’s a low-glycemic, guilt-free dessert. This recipe makes a double crust, but you’ll only need half for a single pie, so the second portion can be frozen for up to three months for future use.
Ingrediënten
- FOR THE CRUST:
- 2 cups almond meal
- ⅓ cup arrowroot powder
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon xanthan gum
- ⅓ cup coconut oil
- ¼ cup cold water
- FOR THE FILLING:
- ⅓ cup hot water
- 2 tablespoons ground flaxseed
- 2 cups pumpkin puree canned is OK
- 1 cup coconut milk
- ½ cup agave nectar or maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
- ½ teaspoon freshly grated or ground nutmeg
- ¼ teaspoon ground cloves or allspice
Instructies
- To make the crust, in a large bowl, combine the almond meal, arrowroot powder, baking powder, salt, and xanthan gum and mix well.
- Add the coconut oil and blend with a fork or pastry cutter until the mixture is crumbly.
- Slowly stir in the water until the dough forms a ball.
- Divide into 2 equal balls, wrap in plastic wrap, and refrigerate for about 1 hour.
- Preheat the oven to 375 degrees F.
- To make the filling, in a small bowl, stir together the hot water and flaxseed.
- Allow the mixture to sit for 10 minutes, then transfer to a large bowl.
- Add the pumpkin puree, coconut milk, agave, cinnamon, ginger, salt, nutmeg, and cloves and mix thoroughly.
- Place 1 dough ball between 2 sheets of waxed paper and gently roll it out to about 10 inches in diameter.
- (The dough tears easily.
- ) Carefully transfer the dough to a 9-inch pie pan and press it gently in place.
- Bake for 8 to 10 minutes to warm the crust.
- The crust may start to brown slightly.
- Pour the filling into the crust and bake for 35 to 45 minutes, or until the filling no longer jiggles.
- You may need to place foil around the edges if the crust starts to brown too much.
- Let the pie cool completely and refrigerate for 2 to 3 hours before serving.
Notes / Tips / Wine Advice:
If you’re not avoiding eggs, you can substitute 2 eggs in place of the hot water and flaxseed mixture.
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