| | Powerful Gluten Free Pumpkin Pie

Author / Samantha Flaherty

Prep: 15 min / Cook: 50 min

Pumpkin pie, a classic Thanksgiving dessert. When this bad boy goes into the oven your house smells more hipster than your local coffee shop on October 1. #pumpkinspice But in all seriousness this pie is designed to impress your family with a straight forward and pseudo health conscious approach.

Ingredients:

Crust:

1 ½ cup Bob’s Red Mill 1:1 Gluten Free Flour

¼ tsp baking powder

½ teaspoon salt

6 TBS (⅔ stick) butter, chopped and chilled

½ cup Greek yogurt

Cold water as necessary

Filling:

15 oz can pumpkin puree

⅔ cup full fat coconut milk

3 TBS maple syrup

3 TBS coconut sugar

2 tsp vanilla extract

1 TBS pumpkin pie spice

1 tsp cinnamon

2 large eggs

1 egg yolk

Pinch of salt

Whipped cream and cinnamon optional for a garnish.

Directions:

Preheat the oven to 375 degrees.

Make the crust:

  1. Add all of the dry ingredients into a large mixing bowl. Cut in the cold chopped butter and smash it in until the butter is completely coated with the dry ingredients. Mix in the yogurt until everything is combined.
  2. The crust will be crumbly at this point, so the next step is kneading it all together on a hard floured surface. Add in ice water as necessary to create a dough consistency. For reference, I used 2 tablespoons of water.
  3. Once the dough is kneaded, use a rolling pin dusted with flour to create a circle that is even thickness.
  4. Place the dough into a greased 9” glass pie pan. To do this, I will roll the dough onto my rolling pin, and then unroll over the pie pan for convenient placement.
  5. After the pie crust is pressed into place, using a fork, poke holes in the bottom of the crust.
  6. Bake in the preheated oven for about 10 minutes, or until golden brown.

While the crust is baking, it is time to start the filling.

  1. Mix all of the ingredients, minus the eggs, into a large mixing bowl.
  2. Once everything is combined, wisk in the eggs and egg yolk one at a time.
  3. Pour the mixture into the prebaked pie crust and put back into the oven for approximately 50 minutes. When the filling no longer giggles, it is an indicator it is done. **A “pro” tip during baking is to cover the edges of the pie crust with aluminum foil to avoid burning.

Let the pie cool for 10-15 minutes and enjoy.

Related Content

PODCAST: PA Radio EP 316 – Sustainable Farming with Bobby Gill
RECIPE: Gluten Free Banana Bread by Samantha Flaherty
BLOG: Eat, Drink, & Don’t Be Weird by Cali Hinzman
BLOG: Bulking Tips for a “Healthy” Thanksgiving by Luke Summers
COACHING: Power Athlete Nutrition Coaching

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AUTHOR

Samantha Flaherty

Samantha has been an athlete since childhood, focusing on gymnastics, track and field, and cross-country. Samantha found CrossFit, and eventually CrossFit Football as a means to continue personal performance and fill a competitive void. These all led her to Power Athlete, the methodology course, and eventually to earning her Block One. She currently works in the greater Raleigh, North Carolina area as a Power Athlete Nutrition Coach and as a Personal Trainer applying the Power Athlete principles with all of her clients.

1 Comment

  1. […] Radio EP 316 – Sustainable Farming with Bobby GillRECIPE: Gluten Free Pumpkin Pie by Samantha FlahertyBLOG: Eat, Drink, & Don’t Be Weird by Cali HinzmanBLOG: Bulking […]

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