Gluten-Free Pumpkin Goodies! #homegrown

This gluten-free and nut-free pumpkin pie was made from our homegrown pumpkins and fresh farm eggs!
We got the recipe from Lexi’s Clean Kitchen, here it is:

For the Nut-Free Gluten-Free Crust:
1 cup (120g) store-bought oat flour (see note)
1 cup (116g) tapioca flour
½ teaspoon salt
½ cup butter, cold, cut into 8 pieces
1 egg
¼ cup cold water
1 tablespoon maple syrup
For the Pumpkin Pie:

3 whole eggs
15 ounce pumpkin puree
1 cup full fat coconut milk
½ cup maple syrup
1–½ teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon nutmeg
egg wash (optional)


Pre-heat oven to 350ºF.
In a food processor combine oat flour, tapioca flour, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
In a small bowl whisk egg, water and maple syrup together. With the food processor running, add egg mixture and process until the dough just comes together.
Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out into a 12″ circle and take off the top piece of plastic. Invert into a 9″ pie pan and crimp the edges. If desired, brush with egg wash for a more golden crust, but this is not necessary.
Par-bake the pie crust by placing a piece of parchment inside the crust and fill with pie weights (or dried beans or rice). Place in the oven and bake for 10 minutes.
Meanwhile make the filling by combing all the filling ingredients and whisk to combine.
Once par-baked remove the pie weights and parchment paper and pour the filling into the shell and bake in a preheated 350 degree oven for 50 minutes, or until the filling is set on the edges but still slightly wobbly in the middle (see note). If crust is browning too quickly cover it with foil.
Let cool briefly, about 1 hour before placing in the refrigerator to continue to set for another 3 hours.

#glutenfreepumpkinpie #glutenfreerecipes

Thanks for watching!
-Nick 😃👍

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