Grain Free Pumpkin Pie

Who doesn’t like pumpkin pie? I find people will scour the internet for a good pumpkin pie recipe this time of year too. I’ve been trying pretty hard to get a pumpkin pie recipe just right.  I have had several fails.  I already have on pumpkin pie recipe on my blog, but it contains soy and I wanted a soy free and grain free option.  So I am happy to say I finally have a healthy pumpkin pie recipe that is good enough to share!

Pumpkin Pie Watermark

This pumpkin pie even got the thumbs up from my girls.  They both wanted to eat it before I had a chance to take photos!  Just for the record, they claim to not like pumpkin. :)  For the crust, I decided to use a recipe from Elena’s Pantry.  Because, why mess with perfection?  Her crust recipe is amazing and so simple. I hope you enjoy this pumpkin pie recipe as much as we enjoyed eating it.

Grain Free Pumpkin Pie

Grain Free Pumpkin Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Yield: 1 pie

Grain Free Pumpkin Pie

Ingredients

Instructions

    For the crust
  • Preheat oven to 350.
  • In a food processor, mix the flour and salt. Then add in the egg and coconut oil and mix until a dough starts to form.
  • Once the dough forms, press it into a greased glass pie dish. I used a 9 inch. Bake it in the oven for about 9-11 minutes.
  • For the filling
  • In a food processor, blend all the filling ingredients until smooth.
  • Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.

When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!

http://mywholefoodlife.com/2013/11/10/grain-free-pumpkin-pie/

Gluten Free Pumpkin Pie Pop Tarts

While I was at Target the other day, I happened to notice a box of Pumpkin Pie Pop Tarts.  You can see the very long list of ingredients here. That gave me an idea to create my own version.  My recipe is healthier and gluten free.

GF Pumpkin Pop Tarts watermark

I used the base recipe for my Homemade Pop Tarts and just changed a few things around.  These came out 10 times better than my original pop tart recipe.  These would be great with a glass of homemade almond milk.

Gluten Free Pumpkin Pie Pop Tarts

For the dough:

2 cups gluten free oat flour
1/3 cup coconut sugar (you can use maple syrup as well, just make sure to decrease the liquid elsewhere in the recipe)
1/2 cup applesauce
2 eggs (I used a flax egg replacement)
1/4 cup coconut oil
1 T milk (I used almond milk)
1/2 tsp salt

For the filling:

1/2 cup pumpkin (fresh or canned)
1/2 tsp cinnamon
1 T coconut sugar
1/8 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves

Preheat oven to 350.  In a small bowl, mix up the filling and set aside.  In another bowl, add all the dry ingredients for the dough.  In a mixing bowl, add the wet ingredients and mix.  Slowly add the dry ingredients to the wet, while mixing.  If the mixture looks slightly dry, add a little more milk.  Once the dough has formed, gather it into a ball and wrap it in plastic.  It will be sticky.  Store it in the fridge for 25-30 minutes.  Once the dough is firm, pull it out and cut it in half.  Line your counter with parchment paper the size of your baking sheet. Take one half of the dough and place it on the parchment paper.  Put the plastic wrap between the dough and the rolling pin, and roll it out to a 1/4 inch thickness.  Spread the filling on top.  Then roll out the other half of the dough the same way as the first.  Once it’s rolled out, carefully place it on top of the other half of the dough.  Very carefully, peel the parchment paper off. Transfer the whole thing to your baking sheet.  Cut the dough into squares using a pizza cutter. Bake in the oven for 15-17 minutes.  I got 6-7 out of my batch.  I cut them larger.  They should last a few weeks if kept in the fridge.  Enjoy!

GF Pumpkin Pop Tarts watermark

Pumpkin Pie Baked Oatmeal

I love oats for breakfast.  They fill me up and give me lots of energy.  I often make my overnight oats in a jar.  This baked oatmeal is another way to eat your oats on the go.  If you like my pumpkin pie overnight oats, you will love this recipe!

Pumpkin Pie Baked Oatmeal Watermark

These can be made in just about 30 minutes.  Very easy and you may already have most of the ingredients!  It’s like a bowl of oats in muffin form.

Pumpkin Pie Baked Oatmeal

2 cups gluten free rolled oats
1/2 cup pepitas
3/4 cup pumpkin puree
1/3 cup maple syrup or raw honey
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
2 T coconut oil
2 T milk (I used almond milk)
1/2 tsp salt

Preheat oven to 350. Mix all the dry ingredients in one bowl. Mix wet into another. Add wet to dry and mix until combined.  Spoon batter into lined muffin pans.  Bake in the oven for about 15-20 minutes. I used a jumbo muffin pan and got five out of my batch.  You could probably get 12 with standard muffin pan. These freeze well too.  Enjoy!

Pumpkin Pie Baked Oatmeal Watermark