The coconut milk is what gives this pie a cow-dairy-like mouth feel. The tasty GF graham crackers are a good substitute for the usual wheat pastry crust, a GF version of which I haven’t yet managed to pull off. See “Pie Crust” for a tasty wheat flour crust.
For the Filling (recipe in progress 10.30.14)
- 15 oz + 7.5 oz canned pumpkin
- 2 large eggs or 3 small eggs
- 12 oz coconut cream (sans liquid in the can) or *cow cream
- 1 cup dextrose (or 3/4 cup sugar)
- 1/4 cup real maple syrup
- 1/4 teaspoon clove
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
*1/2 whipping cream and 1/2 half-and-half
For the Crust
- 100 grams gluten-free graham crackers (try Smoreables brand)
- 100 grams *nut-seed-meal (e.g., walnuts, pecans, almonds, flax seeds)
- 3 tablespoons melted salted butter
- 2 tablespoons powdered dextrose (or 5 teaspoons table sugar)
- 1/4 teaspoon salt (if not using salted butter)
*I used 50 g walnuts and 50 g flax meal.
Pour filling into crust. Bake at 350F for 50 minutes or until inserted knife comes out clean. Cover the crust edges with foil before baking.
Anna and Maddie came home to help us prepare Thanksgiving dinner. Anna and I set out to make pumpkin empanadas, but we used this filling recipe (the dairy version) by mistake. We realized that pumpkin pie filling is liquid, and empanada filling is not. Anna added extra pumpkin, but there was no fixing it. We made a very tasty pie instead.