Description

A pumpkin pie without all the guilt. A slice of heaven!

Ingredients

Scale

Gluten Free Pie Crust-frozen
1 Can of Pumpkin Puree
1 Cup Coconut Cream
1/2 Cup Maple Syrup
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 Large Eggs

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Instructions

Follow instructions for the Gluten-Free Pie Crust. (It is important to poke holes in the crust in order to prevent a soggy bottom.)
*While the crust is blind baking, combine the pie filling ingredients in a large bowl, whisk well.
Let the pie shell rest for 10 minutes before adding the pumpkin filling. Fill until it reaches almost the top of the pie crust.
Bake at the temperature recommended for your specific pie crust for 45-50 minutes or until the center no longer jiggles. Note: if the crust begins to brown too quickly, you can reduce the heat slightly.
Let the pie cool before serving. Make sure to store covered in the refrigerator.

Notes

*Blind Baking is defined as the process of baking a pie crust or other pastry without the filling. This is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep the pie crust from becoming soggy due to a wet filling.-Wikipedia

Garnish suggestions: You can use cacao nibs and leftover coconut cream.

Keywords: thanksgiving desserts, fodmap desserts, fodmap pies