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Gluten-Free Pumpkin Pie with Gluten-Free Coconut-Pecan Crust

Photo: markavandyke

Yield

1 serving

Great recipe for pumpkin pies. Gluten-free and dairy-free (except for eggs).

Ingredients

  • 1 cup Coconut flakes
  • 1 cup Pecan pieces
  • 1/2 cup Gluten-free flour
  • 1/2 cup Light brown sugar
  • 2 teaspoons ground cinnamon
  • 5 tablespoons coconut oil (solid) or butter, crisco, margarine

How to Make It

  1. From Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

  2. Gluten-Free Goddess Recipes

  3. Originally published November

  4. Includes recipe for pumpkin pie with praline topping

  5. http://glutenfreegoddess.blogspot.com/2010/11/gluten-free-pumpkin-pie-with-praline.html

  6. ---------------------------------------------

  7. Crust ingredients:

  8. Karina's Gluten-Free Pumpkin Pie with Praline and Coconut-Pecan Crust

  9. Originally published November

  10. ------------------------------

  11. First, make the crust.

  12. Crust ingredients:

  13. 1 cup flaked unsweetened organic coconut

  14. 1 cup pecan pieces

  15. 1/2 cup all purpose gluten-free flour blend

  16. 1/2 cup organic light brown sugar

  17. 2 teaspoons ground cinnamon

  18. 5 tablespoons vegan butter (I used Earth Balance)

  19. Instructions:

  20. Preheat the oven to 350ºF.

  21. Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the vegan butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl.

  22. Dump the crumbs into the cake pan and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.

  23. Bake in the center of the oven for about 7 minutes, to set.

  24. Remove the pan and set aside.

  25. ---------------------------

  26. Make pie filling (adapted from New York Times).

  27. Filling ingredients:

  28. 1 and 1/4 Cups cooked pureed pumpkin

  29. 3/4 Cups sugar

  30. 1/2 teaspoon salt

  31. 1 teaspoon ground cinnamon

  32. 1/4 teaspoon ground ginger

  33. 1 teaspoon gluten-free flour

  34. 2 eggs, slightly beaten

  35. 1 Cup coconut milk (or 1 Cup evaporated milk if not allergic to dairy)

  36. 2 Tablespoons cold water

  37. 1/2 teaspoon vanilla

  38. Combine pumpkin, sugar, salt, spices, flour in bowl. Add eggs and mix well. Add milk, water and vanilla. Mix and pour into pie shell. Bake 45 to 50 minutes at 400 degrees or until clean knife inserted in center of pie comes out clean. Cool before serving.