(Gluten-free, wheat-free, diabetic friendly, dairy-free, refined sugar-free and honey-free)
Pie Crust
1 ½ cups gluten-free all purpose baking (Bob’s Red Mill)
½ teaspoon sea salt
½ cup coconut oil (softened)
6-8 tablespoons coconut milk
Pumpkin Pie Filling
1 can (15 oz) pumpkin
1 can (15 oz) coconut cream
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon sea salt
4 tablespoons coconut nectar (you could try agave)
1 teaspoon powdered stevia (sweetleaf)
1 tablespoon arrowroot
Preparation:
Pie Crust: Combine flour and salt, and then cut in small amounts of coconut oil, a little at a time using a pastry blender until texture is similar to coarse meal. Sprinkle coconut milk, one tablespoon at a time, while blending, until all ingredients are moist. Using wax, paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan.
Pie Filling: Mix thoroughly all the ingredients (until moist)
Pour the pie filling into the pie crust. Bake the pie at 400 degrees F for 10 minutes; reduce heat to 350 degrees F for an additional 40-60 minutes (depending on ovens). Check it after 40 minutes by putting a knife through it to see if it’s done.