Pumpkin Pie with Coconut Cream - Gluten Free, Vegan, Paelo November 22 2015 by Simone Denny

This pumpkin pie has a spicy fragrant flavour and creamy custard like filling. The base is a light gluten free almond crust, that complements it nicely. 

Gluten Free, Dairy Free, Vegan, Paelo

 

Ingredients:

Base 

2.5 cups of almond meal

3 tablespoons of coconut oil (melted)

3 tablespoons of cold water 

1 tablespoon of maple syrup

 

Filling:

2 cups of pumpkin puree (see below) 

1 cup of coconut milk (or cream for a richer consistency) 

3 tablespoons of arrowroot powder (or cornstarch) 

3 tablespoons of maple syrup

2 teaspoons of cinnamon 

1 teaspoon of ginger 

1 teaspoon of nutmeg 

1/2 teaspoon of allspice 

 

Accompaniments:

1 can of coconut cream (left in the fridge overnight)

1-2 teaspoons of maple syrup

Directions:

Pre-heat the oven to 180C. 

Line a lose base 22cm quiche tin with baking paper. 

Add all ingredients for the base into a mixing bowl and mix until it forms a pastry consistency (you may want to use your hands). Press the pastry mixture into the lined quiche tin. 

Bake the base for 10 minutes, remove before the crust changes colour (you will return it to the oven again).

For the filling I used roasted pumpkin as it brings out the sweet flavour in pumpkin but you can prepare the pureed pumpkin by boiling it too. 

Mix arrowroot (or cornstarch) with half the coconut milk and set aside. In a pot add pumpkin puree, spices, maple syrup and the other half a cup of coconut milk. Bring the mixture to a simmer for  few minutes, add the arrowroot mixture to the pot and gentle whisk continuously while the mixture simmer for a few more minutes. 

Pour the filling into the pie base and put it back in the oven for for 15 - 20 minutes or until the crust is golden brown.

Remove from the oven and allow the pie to cool then place it in the fridge for at least 3 hours or overnight, this will allow the pumpkin to firm a little. 

Leave one can coconut cream in the fridge overnight (or you can serve with coconut yogurt or cream). Just before serving whip the coconut cream with maple syrup until it forms a whipped cream consistency.

Serve pumpkin pie chilled with a good dollop of coconut cream. 

Enjoy!