I promise not to rant about my pumpkin obsession, because there are already enough 20 somethings that do. Though I will tell you I love pumpkin pie more than anyone, ever. Don’t even try and argue. Being allergic to gluten, dairy and eggs, I found it quite difficult to make a pumpkin pie free of allergens.
This is the recipe I give credit to for the perfect constancy in both crust and pie. All my attempts before ended in a melty liquified mess that was sure not to please. Please give this recipe a look before you check mine out. Below I have made some modifications to fit my needs and tastes!
1/2 cup flax meal (I used gold, you can use the brown variety though.
1/3 cup MCT oil (or just melted coconut oil)
1/2 cup raw cashews
1 cup raw sunflower seeds
1/4 tsp sea salt
1 tsp cinnamon
1/3 cup water
2 1/2 TBSP gelatin. This must be unflavored, and grass fed is best.
1/4 cup water
1 cup coconut milk or coconut cream
2 cups can pumpkin or make your own!
1/4 cup local unpasteurized honey OR 1/8 honey and 1 tsp stevia OR 1/4 cup organic maple syrup. (I used the honey/stevia variety)
1/2 TBSP cinnamon
1/2 TBSP pumpkin pie spice
1 tsp sea salt
Sauce pan/ large frying pan
Spatula/ wooden spoon
A deep unquenchable love for anything pumpkin
Mix all the crust ingredients in a nutrabullet, vitamix or food processor
Press the dough into the pie dish and mush so that it forms a even coating and may even go up the side of the pan a bit
Bake at 350° for 15 minute or until you can see the crust has turned crispy and a little brown
mix the water and gelatin in the sauce pan on low heat until combined
Add the coconut milk and pumpkin, stir continuously on medium heat
When all is mixed together, add the spices and the sweeter(s) into the mix and turn off the heat
Pour the pumpkin pie mix into the crust and refrigerate for 2 hours