Gluten and Dairy Free Pumpkin Pie

Who doesn’t love a good pumpkin pie? Well, me, when I was little. Then I saw the error of my ways! Determined to enjoy in this Thanksgiving tradition I experimented for many years. Finally I came up with a gluten and dairy free version that the whole family loves. Pie for breakfast anyone? J

Note: If ghee is clarified properly it has no casein, lactose or whey and is tolerated by most dairy free-ers. You could use only shortening if you prefer but I like the buttery flavour.

Dough:

1/3 cup sorghum flour

1/3 cup tapioca flour

1/3 cup potato starch

1 Tbsp cornstarch

2 tsp coconut sugar

½ tsp baking powder

1 ½ tsp xanthan gum

½ tsp salt

¼ cup shortening

¼ cup ghee

1 egg

1 tsp apple cider vinegar

Pinch of cinnamon

Sift dry ingredients together. Cut in the shortening/ghee. Dough should hold together when squeezed. Beat egg and vinegar in a separate bowl then mix into dough. Form dough into a ball, adding tapioca flour if too sticky. Roll between two sheets of wax paper or floured parchment (this step is KEY). Peel one sheet away and flip dough into pie plate. Gluten free dough is more finicky than regular pastry but this one holds together quite well. Sprinkle your work surface with tapioca flour if things are getting too sticky and don’t be afraid to patch the dough up if needed. Taste is more important than looks!

Prick dough with a fork and pre bake 10-12 min in 350F oven.

Filling:

15 oz can pumpkin puree

½ cup coconut sugar

1 tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

¼ tsp cloves

½ tsp salt

1 tsp arrowroot powder

2 eggs

1 cup coconut cream

Combine all ingredients. Make sure to use only the cream portion of your canned coconut milk. Otherwise your filling will take a long time to set. If you put the can in the fridge overnight the fat portion will separate. You can use the sweet watery portion in a smoothie! Pour filling into your pre baked pie shell and bake until set. 45 min-1hr.

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Kate McMurray, Certified Holistic Nutritionist