This year, instead of buying a pumpkin pie, try making one from scratch. You have enough time for practice before Thanksgiving — pick your pumpkin and show your family how healthy and delicious can co-exist with this delicious crusty gluten-free superfood pumpkin pie made from scratch.

Gluten-Free Pumpkin Pie

Ingredients

Makes 1 pie

  • 4 cups of baked pumpkin (scoop the seeds out, cut the skin off, and bake at 350°F for 1-1.5 hours. When it's soft, it's ready.) OR 2 cans of pumpkin puree
  • 1 can full-fat coconut milk
  • 1/4 cup rolled oats
  • 1/3 cup honey (or other sweetener of your choice, such as brown rice syrup — that's how you easily make this pumpkin pie vegan!)
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon maca
  • 1/2 teaspoon Himalayan or celtic salt
  • 1 vanilla bean, seeds scraped OR 1 teaspoon vanilla extract

Gluten Free Crust:

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  • 3/4 cup buckwheat flour
  • 3/4 cup any gluten-free all-purpose flour
  • 1/4 cup gluten-free steel-cut oats
  • 1 teaspoon salt
  • 1/3 cup honey
  • 1/2 cup coconut oil, melted
  • 4 tablespoons water

Preparation

1. Crust: Preheat oven to 350°F. Combine all crust ingredients in a large bowl. Spread coconut oil over a pie pan. Press the dough evenly into the pan. Bake for 15 minutes (the crust may rise, that's ok).

2. Pie: Blend all ingredients together until smooth, and pour into the baked crust. Bake 30 minutes, let cool, then refrigerate for a few hours for the pie to thicken and set (if you, unlike me, have the patience for this. Otherwise, warm pumpkin pie is just as delicious, however looks deconstructed when served — a yummy mess.)

Photo courtesy of the author


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