 Since I was a little girl I have always loved pumpkin pie and with pumpkins galore at halloween I thought I would try my first homemade gluten free pumpkin pie. Pumpkins are an amazing vegetable that can be enjoyed in both savoury and sweet dishes. It provides 2 1/2 times your daily recommended amount of Vitamin A as well as Vitamin C, Iron, Zinc, polyphenols and antioxidants. So why not throw it into your next recipe or give this pumpkin pie recipe a try.
HEALTHY GLUTEN FREE PUMPKIN PIE Serves 1 pie Ingredients – Pie shell 1 cup of gluten free/whole oats (ground) ½ cup of sunflower seeds ¼ cup of macadamia nuts ¼ cup of almonds 1 tbsp. ground flaxseed (3 tbsp. water) 1 tbsp. coconut oil (melted) or olive oil 2 tbsp. filtered water Directions Mix all ingredients in a large bowl and combine until it forms a slightly sticky crust – grease a pie tin with coconut oil or olive oil and then press the pie crust into the tin Preheat oven to 175C and bake for 12-15 minutes, remove and fill with pumpkin pie mixture Adapted from Oh she glows Ingredients – Pumpkin Pie Filling 2 ¾ cups of pureed pumpkin (made from fresh pumpkin) ½ cup of maple syrup 1/3 cup of unsweetened almond milk/or coconut milk 2 ½ tbsp. arrowroot powder ½ tsp. ginger, ½ tsp. cinnamon, ¼ tsp. cloves, ¼ tsp. nutmeg, ¼ tsp. all spice ¼ tsp. sea salt Directions Steam the pumpkin until soft, then mash with a fork or potato masher. Add in the other ingredient and combine until smooth. Then pour into the pie crust and bake for 50 minutes until cracks form on the surface. Allow to cool and then place in the fridge to set for a few hours or overnight (if you can wait that long) Adapted from minimalist baker
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