Gluten Free Sugar Free Pumpkin Pie Recipe
This delicious gluten free and sugar free pumpkin pie recipe will be a hit at your next Thanksgiving or Friendsgiving dinner.
Ingredients
Sugar Free Gluten Free Pumpkin Pie Filling
- 1 1/2 C Medjool Dates Check to make sure all pits have been removed.
- 1 C ZICO Coconut Water
- 15 oz Pureed Pumpkin make sure there is no sugar added. Use 100% pureed pumpkin.
- 3/4 C Coconut Flour
- 1 t Pumpkin Pie Spice
- 3/4 t Baking Soda
- 1/4 t Salt
- 2 Eggs
- parchment paper or coconut oil for lining or greasing pan
Instructions
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Preheat the oven to 350ºF.
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Make the date paste by combining dates and Zico Coconut Water in a blender or food processor until smooth. Measure 3/4 C of this paste and set aside.
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Combine date paste with all pumpkin pie filling ingredients in large bowl and mix well.
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Pour filling into a greased or parchment lined pan. You can use either a 9 X 9 baking pan or a pie dish.
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Bake in preheated oven for 30-35 minutes, until the center is fully baked through and the edges are starting to brown slightly.
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While the pie is baking, whip up the whipping cream, maple syrup, cinnamon and salt with an electric mixer until stiff peaks form. Set aside in the refrigerator.
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Let the pie cool down to room temperature, slice, and serve with dallop of whipped cream and a sprinkle of cinnamon.