Before summer starts to wind down, my daughter starts asking for pumpkin pie…her birthday is August 23rd and there have been multiple years that pumpkin pie has been her requested treat.
When I overhauled our diets, eliminating dairy and gluten, I had to get creative and began the search for a pumpkin pie recipe that would nourish us instead of causing inflammation.
I sub the flour for all- purpose gluten free flour, and instead of vegetable shortening, I use coconut oil. The crust is a little crunchy, but we like it that way! I roll my crust between 2 pieces of parchment as it is easy to fold into the pie plate this way without it breaking.
The filling mixes up beautifully in the blender, making it easy to pour into the crust…and the smell of this baking is wonderful! The only issue we have is waiting to let it chill overnight before cutting into it!!
I hope you love it as much as we do!