This holiday season I decided to workout my alternative baking muscles and make my first ever homemade sugar free pumpkin pie using a whole real pumpkin AND make my very own gluten free pumpkin pie crust 😀
It’s way easier than it appears so give it a try, especially if you enjoy experimenting in your kitchen!
Pumpkin Pie Ingredients:
- 1 sugar pumpkin (check out Trader Joe’s)
- 1/2 cup coconut sugar
- 1/2 teaspoon sea salt
- 3 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon nutmeg
- 2 eggs
- 1 cup cream or milk alternative
- 3/4 cup gluten free oats
- 3/4 cup all purpose gluten free flour
- 1/4 cup shredded coconut flakes
- 1/4 cup grape seed oil
- 2 tablespoons ice water
STEP 1 – Bake Your Pumpkin
-Preheat oven to 350°F
-Slice sugar pumpkin in half (top to bottom), scoop out seeds and excess strings.
-Place pumpkin halves onto a baking sheet with sliced open halves facing down.
-Bake for 1 hour.
Once your pumpkin halves are soft to the touch, remove from the oven
and allow to cool for a bit.
While the pumpkin halves cool, turn the oven temperature up to 425°F
to start working on the crust.
STEP 2 – Bake Your Pie Crust
-In a medium bowl mix oats, flour and coconut flakes.
-Stir in oil & water.
-Press mixture into a 9 inch pie pan.
-Bake for 12 minutes until lightly browned.
Now while your pie crust is baking, let’s get back to your sugary sweet pumpkin 😀
STEP 3 – Pumpkin Puree
-With a spoon, carefully scoop out pumpkin “meat” from the shell and add into a large bowl
-Once you’ve scooped out the entire pumpkin use a masher to create your puree or toss into a food processor/blender (I used a masher for the extra workout)
-In a separate bowl mix coconut sugar, salt, spices
-Add eggs to dry mix then add this mixture to pumpkin puree
-Stir in cream or alternative milk
-Mix the entire puree up well!
-Pour into pie shell and bake for 15 minutes at 425°
-Reduce heat to 350° and bake for an additional 40-50 minutes
-Allow to cool for 2 hours
STEP 4 – Give yourself a huge pat on the back and ENJOY!!!
I personally like to let it cool, then pop it in the fridge and enjoy cold the next day.
For some reason it just tastes better to me 🙂
Finally, if you’d like to take this another step further,
here’s a recipe for a healthier whipped cream to top your homemade pumpkin pie with: Homemade Whipped Cream
Have a HAPPY and HEALTHY Thanksgiving Day !!!