Crust: 3/4 cup rice flour 1/4 cup tapioca flour 1/4 teaspoon salt 1/3 cup coconut oil 1 egg 1 tablespoon honey Alternate Crust: 3/4 cup coconut flour 2 eggs 1 tablespoon honey 1/4 teaspoon salt Filling: 15 oz pumpkin puree or 1 3/4 - 2 cups baked squash or sweet potato 1 2/3 cup freshly made coconut milk* 2 eggs 1/2 cup honey 1/4 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon vanilla (optional) Preheat oven to 350 degrees F. Mix crust ingredients in the food processor. This makes a very soft crust, but bakes into an excellent texture. I like to use a spatula to spread the crust into the pie dish. For the alternate crust recipe, mix all ingredients in the food processor. This is another gluten-free crust option that is soft in texture and will need to be pressed into the pie dish rather than rolled out. Mix all filling ingredients in food processor till smooth. Pour into the pie shell and bake at 350 for 50-60 minutes. Chill in refrigerator completely before serving.
Posted on: Fri, 04 Oct 2013 00:49:05 +0000
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