Gluten-Free Pumpkin Pecan Pie

Total Time: 1 hour, 10 minutes
Servings: One large pie, 16 slices

Ingredients:

Pie crust

• 1-1/4 cups Bob’s Red Mill Gluten-Free Flour
• 1/2 cup tigernut flour
• 1/2 tsp. Redmond Real salt
• 1/4 cup Nutiva buttery coconut oil
• 1/4 cup olive oil
• 1 tsp. apple cider vinegar

Filling

• 3/4 cup Nutiva coconut sugar
• 1/4 cup olive oil

• 1/4 cup Nutiva buttery coconut oil

• 1 tsp. apple cider vinegar
• 1/2 tsp. Redmond real salt
• 2 eggs
 or flax eggs
• 1 tbsp. Bob’s Red Mill gluten-free flour mix or Pamela’s gluten-free baking & pancake mix
• 1 tsp. almond milk (or water)

• 1 tsp. vanilla extract
• 1 cup pumpkin puree
• 2-1/4 cup pecans

• Optional: 2 Tbsp. cacao powder, for chocolate pumpkin pecan pie

Instructions:

1. To make crust, combine flours, salt, buttery coconut oil, olive oil, and apple cider vinegar with your hands until mixture resembles coarse crumbs. Toss with a fork until dough comes together. Gather into a ball and press into a 9-inch pie plate. Set aside.
2. Preheat oven to 400°F.
3. To make filling, beat eggs until foamy. Add olive oil, coconut oil, apple cider vinegar, and salt. Beat until well combined.
4. Add coconut sugar and flour; beat well.
5. Add almond milk, vanilla extract, and 3/4 cup pecans; beat until smooth.
6. Pour filling into the prepared pie shell.
7. Bake for 10 minutes. Remove pie and add remaining pecans on top to cover.
8. Reduce oven heat to 300°F and bake for 30-35 minutes until pie is moist and soft but not wet.
9. Let sit for 10 minutes before cutting.

Tip: To blend ingredients, you can use a Vitamix blender or a traditional bowl and mixer.

This recipe was originally published on my Vitacost blog. Check out more recipes here.
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