Guiltless Classic Pumpkin Pie (gluten, grain and dairy free)

Happy Thanksgiving, y'all! We are so truly grateful each one of you. You play such an important role in Guiltless, and your loving support means the the world to us! We wouldn't be where we are today without YOU! So THANK YOU from the bottom of our hearts. We are headed to the Austin Turkey Trot with family. 5 miles of more talking, walking and stroller pushing than competitive trotting, and that's just the way we like it! The fresh air, blood circulation and overall vibe of the city and trotters is absolutely wonderful for us!

After that, we will all do some of the cooking and gather at Daniel's parents house for a wonderful feast! This Guiltless Classic Pumpkin Pie and Guiltless Pumpkin Pie Bars are two of the top things I'm looking forward to eating tomorrow! What's your favorite Thanksgiving dish and dessert? 

How will you be spending your Thanksgiving? We hope this is a wonderful time of year for you. And if theres every anything we can do for you, please don't hesitate to ask.

We are so thankful for you, 

Lindsey & Daniel 

*Filling adapted from Paleo Running Momma

Guiltless Classic Pumpkin Pie (gluten, grain and dairy free)

Crust:

Ingredients:
2 1/2 cups Guiltless Flour 
1/4 tsp sea salt
2 whole eggs
2 tbs coconut oil 
2 Tbsp coconut palm sugar 
(or 1-2 Tbsp more if you like it sweeter)

 

Directions:

I use a stand mixer for this because that’s what I have, and it works great. But you can also use a food processor. 
Put the flour and salt in the bowl of the stand mixer and blend slightly. Stop, add eggs and coconut oil and blend on low-medium until it starts to bind and form a ball.

Spray a 9inch pie pan with cooking spray. Press dough ball out into pie pan to form crust. Once pressed into the pie dish, gently pierce with a fork all over so it doesn't puff up. 

Bake at 350 degrees for 10-1 minutes.

Let cool completely while you make the filling. 

Filling:
15oz can pumpkin puree
2/3 cup full fat coconut milk blended
6 Tbs pure maple syrup (or 1-2 Tbsp more if you like it sweeter)
2 tsp pure vanilla extract 
1 Tbsp pumpkin pie spice 
1 tspn cinnamon
pinch of salt
2 large eggs room temp

1 egg yolk room temp 

  1. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
  2. Pour filling into partially baked crust, spreading it all around to seal edges. Cover top with aluminum foil and bake (at 375 degrees F) 40-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.

  3. Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, serve, or, cover and store in the refrigerator for up to 2 days prior to serving.  

    ENJOY! 

     




Lindsey Crouch
Lindsey Crouch

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