Gluten-Free Pumpkin Pie
Description
I typically save this gluten free pumpkin pie recipe for the seasonal holidays such as, Thanksgiving or Halloween or Christmas, but as a matter of fact, it’s so good anytime of the year. Truth is, it’s indulgent enough for the sweet tooth, but it’s an alternative for those looking for vegan and gluten free options. In either caee, please enjoy this twist on the traditional pumpkin pie!
Ingredients
Crust:
1 cup pecans
1 cup almonds
1 cup coconut flakes
Pinch pink/sea salt
Filing:
4 cups raw pumpkin (skin removed) chopped very small
1 ripe avocado
1 cup cashews
1 pinch pink/sea salt
2 tbsp coconut oil
2 tbsp mixed spice
40mls maple syrup
2 tbsp agar agar dissolved in hot water
Instructions
For the base;
- In a food processor blend the nuts to chunky pieces then add the remaining ingredients and blend until sticky dough forms
- Press into the pastry case, ensure its all evenly pressed down
- Place the base in the fridge to chill for at least 15 minutes
For the filling;
- Process the pumpkin in a food processor to make fine before transferring to a blender
- Add the remaining ingredients to the blender until smooth then pour over the base, spread evenly
- Place in the fridge to set for 3 hours
For the Topping;
- garnish with any of the ingredients used inside such as nuts or coconut flakes
Notes
I use a 9inch nonstick round tart pan with removable loose bottom for this recipe
Soak cashews for a minimum of 3 hours – for maximum creaminess soak them overnight
Don’t over process the nuts or they become very oily
Lecithin can be used in addition, to create a silkier texture to the filling but I just use agar to help set the filling.
Nutrition
- Serving Size: (SERVES 8 pax)