Name: Gluten-Free Pumpkin Pie
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 unbaked pie shells; 1/2 cup organic maple sugar; 1 tablespoon arrowroot; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; pinch of sea salt; 3/4 cup pureed pumpkin; 2 large eggs; 1 1/4 cups whole milk; 3/4 cup canned coconut milk (not coconut milk “beverage”); 1 cup whipped cream (or coconut cream)

Gluten-Free Pumpkin Pie

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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Category: Dessert
Diet: Gluten Free

Ingredients

Units

2 unbaked pie shells

For the Filling:

1/2 cup organic maple sugar
1 tablespoon arrowroot
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of sea salt
3/4 cup pureed pumpkin
2 large eggs
1 1/4 cups whole milk
3/4 cup canned coconut milk (not coconut milk "beverage")
1 cup whipped cream (or coconut cream)

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Instructions

Preheat oven to 450°F and adjust rack to middle position. Place the maple sugar, arrowroot, cinnamon, nutmeg, pumpkin, eggs and milks in a blender. Blend until smooth. Pour filling evenly into unbaked pie shells. Place pie dishes on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn’t burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped cream.

Nutrition

Serving Size: Makes 2 9-inch pies

Find it online: https://deliciouslyorganic.net/pumpkin-pie-grain-free-paleo-primal-gaps/