Pumpkin season calls for pie
I’ll be honest, I’ve never had a pumpkin spice latte, but I absolutely adore pumpkin. And as soon as fall rolls around, I get right into it, making pumpkin spelt muffins and pumpkin pie smoothies.
The munchkins in my house also love pumpkin pie which is great, because for me, pumpkin pie is a vegetable barely disguised as a dessert.
The only problem is the pie crust. I have made gluten-free pie crusts before but didn’t want to spend a whole bunch of the day rolling, pinching and pressing one into shape.
So I picked up an unsweetened almond flour crust made by a Winnipeg company called Piccola Cucina and whipped this recipe up.
1 can organic pumpkin
1 cup coconut cream (or milk)
2 tsp cinnamon
1 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
1 Tbsp brown sugar
2 Tbsp molasses
Combine all ingredients in a bowl and beat with electric mixer till blended. Pour mixture into frozen pie shell. Bake at 350 degrees for 35-40 minutes, until the centre of pie sets.
Whipped cream topping
Coconut cream (refrigerated overnight)
1 tsp vanilla
2 tsp organic cane sugar
A great way to use up remaining coconut cream from the pie filling recipe, simply combine in the bowl with sugar and vanilla. Beat until it thickens and spoon over the pie.
One note about this recipe, I have a relatively low sugar household but if your family is more accustomed to refined sugars in cereal, soda or packaged foods, you may want to increase the sugar in this recipe and slowly reduce it each time you make it.