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Gluten Free Pumpkin Pie (Paleo, Low Carb, Dairy Free, Refined Sugar Free)

A gluten free, dairy free, pumpkin pie suitable for anyone on a paleo, refined sugar free, low carb, SCD or GAPS diet or has coeliac (celiac) disease.
5 from 1 vote
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Servings 10
Author Vicki Montague

Ingredients
 
 

For the almond crust:

For the filling:

  • 450 g butternut squash - or pumpkin - peeled, de-seeded and chopped into small pieces
  • 3 medium egg yolks
  • 100 g coconut cream - - the solid variety (sometimes called coconut butter)
  • 200 ml boiling water
  • 5 tbsp runny honey
  • 1/2 tsp grated nutmeg - (or ground cardamom)
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Instructions
 

  • Cook the prepared pumpkin or squash by steaming or boiling it for 30 minutes until very soft.  Leave to one side to cool while you prepare the base.
  • Turn your oven on to 180 degrees C, gas mark 4, then place the base ingredients into a food processor or blender and combine until a dough forms.  Divide the dough into four and place into a lightly greased 23cm flan dish, spaced apart.
  • Gently press the dough into the flan dish and up the sides making sure there are no gaps.  Then, with a fork gently press around the edges of the case to create a pretty pattern and place in the fridge until the filling is ready.
  • To make the filling you first need to make some coconut milk.  Combine the boiling water and the solid coconut cream and stir well.
  • Once you have the warm coconut milk, add all the spices and the honey and mix well.
  • Beat the egg yolks in a medium-sized bowl then carefully pour in the hot coconut milk mixture, stirring all the time.
  • Place your cooled cooked pumpkin or squash into a food processor or blender and combine until a smooth puree is created.  Pour this into your coconut milk and egg mixture and stir well.
  • Finally remove your pie crust from the fridge and pour in your pumpkin mixture.  Place in your pre-heated oven for 35 – 40 minutes until there is a slight wobble in the centre.
  • Serve either hot or cold with a sprinkling of ground cinnamon on top.

Notes

Nutrition facts for guidance only.

Nutrition (Approx)

Calories: 234kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 12mg | Potassium: 214mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4887IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 2mg