For the Gluten-Free Pie Crust
1 cup (110 grams) almond Flour
½ cup (60 grams) coconut Flour
½ cup (60 grams) sorghum Flour
1/3 cup (40 grams) quinoa Flour
1/3 cup (40 grams) tapioca or arrowroot Flour
1/3 cup (75 grams) butter (grass fed)
1/3 cup (75 grams) coconut oil (cold pressed)
1 whole egg
2 tbsp Raw Honey or Maple syrup or 14 drops of stevia(liquid) or 3 -4 packets stevia (powder)
1 tsp baking powder or baking soda (Aluminum free)
2 tsp apple cider vinegar or lemon juice
1 egg (for the top of the pie)
For the Pumpkin Pie Filling:
2/3 cup maple syrup or honey or erythritol
1 Tbsp olive oil (or melted coconut oil)
1 1/2 tsp pumpkin pie spice (or sub mix of 1tsp ginger, 1 tsp cinnamon, ½ tsp nutmeg & pinch ground cloves)
1/2 tsp sea salt
3 eggs
425 g pumpkin puree (1 15-ounce can)
1 1/4 cup heavy cream or 1 cup full fat coconut milk
1 teaspoon vanilla extract
Steps to make it:
Measure dry ingredients into a large mixing bowl. Use a large whisk or use your hand to thoroughly blend ingredients. Pour the dry ingredients into a bowl, add the cold butter cubes and coconut butter(oil) and mix them with your hand until the butter cubes and coconut butter are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
Add the lightly beaten egg mix it together, add the baking powder or (baking soda) and pour the apple cider vinegar on the baking powder to bubble it up. It’s easier on your stomach if you bubble the baking powder up. Add the raw honey or sweetener to the mix, knead the dough until is smooth, check the consistency of the dough. If the dough does not hold together than add a little water. (Adding too much water will make the dough sticky and harder to roll out and shape, if happens add some extra flour if you feel the dough is still sticky.)
Make a ball of it and wrap it in cling wrap or parchment paper and put it in the fridge for 1 hour. Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it’s soft enough to roll. When workable, lightly roll from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it. If still rips you can use your hand to put it back, it’s a gluten free dough without xanthan gum, and gluten so it’s hard to keep it in one piece and stretchy to be honest, but it’s healthy and delicious.
Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate, then gently peel the 2nd waxed paper from the dough, and press the dough into the pie plate. We will use the left-over dough peace, to put it on top of the pie. Cover the edges with aluminum foil (to prevent over browning).
Filling:
Lightly beat the eggs in a large bowl. Add in the pumpkin puree, heavy cream, vanilla extract and continue to beat until thoroughly incorporated. Beat in the sweetener and spices mix. Pour in the pumpkin filling and bake it for 45 min.
