It’s almost Halloween, school’s back in – wait a minute, did I just say Halloween? That means pumpkins, and pumpkins mean pie! But… I have a problem: I can’t have gluten! Which means I can’t have pie crust…darn! Have to figure out that one…
This recipe solves your (and my) pie problem. Hurray!
- 1 16 oz can pumpkin
- 1 cup water
- 1/4 cup coconut oil
- 4 1/2 tsp. gelatin
- 1 Tbs. cinnamon
- 1 Tbs. real vanilla extract
- 1/4 tsp. stevia
- 11/2 cup sprouted nuts
- 1/3 cup xylitol
- 1/4 tsp. salt
1. Put the nuts, xylitol, and salt into your food processor, and pulse until the ingredients are combined, moist in an oily sort of way, and ably to be pressed into a rough ball, about 10 pulses.
2. Scrape the crust mixture into the pie dish you will be using, and press it up the sides of the dish (see picture below). It might seem at first as though you don’t have enough. If this happens, take some from the rim of the crust, and press in the thin spot.
3. Pre-heat your oven to 400′, and bake the crust blind for ten minutes, or until it’s golden-brown. Set the crust aside to cool while you do the filling.
4. Sprinkle the gelatin over the water in a saucepan, and wait until it has dissolved before turning the burner to medium-high heat.
5. Stir constantly until it begins to steam.
6. Turn off the burner, and add the rest of the filling ingredients.
7. Turn on the heat again, this time to medium-low.
8. Stir until all the coconut oil is melted.
9. Cool, and purée in your blender for 25-30 seconds.
10. Pour into the pie shell, and refrigerate for at least 4 hours before serving.