The Perfect Pumpkin Pie

If your family is like mine, the desserts are the most important part of Thanksgiving festivities.

I remember one year, my younger sister and I made 8 pies for our family which included blackberry & blueberry pie, cherry pie, apple pie, strawberry & rhubarb pie, pecan pie, and a banoffee pie. BUT even with all those flavours we had to make two pumpkin pies!

Everyone in my family has their favourite pie flavour but when it comes down to the day, they all have at least one piece of pumpkin pie.

This pumpkin pie is free from

• gluten

• grains

• dairy

• refined-sugar

but it definitely does not taste like anything is missing! With a silky, creamy filling and a perfect tender almond pie crust this pie is the ultimate crowd pleaser.

There’s no store-bought pie that even comes close to this homemade pumpkin pie and to top it off it is super easy to make and can even be made the day before it's needed.

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the perfect pumpkin pie

makes 1 9" pie

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INGREDIENTS:

Crust

1 1/2 cups almond flour

1 1/2 cups tapioca flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 egg, cold

1/4 cup butter, room temperature

1 teaspoon apple cider vinegar

1 - 2 tablespoon cold water

Filling

2 cups pumpkin puree

3 eggs, room temperature

1/2 cup maple syrup

1/2 cup coconut milk

1 tablespoon pumpkin pie spice (homemade or store bought)

1/4 teaspoon ground cardamom

1/2 teaspoon lemon zest

1 teaspoon vanilla extract

1/4 teaspoon salt

INSTRUCTIONS

1. Preheat your oven to 175C / 350F.

2. To make the crust, combine the almond flour, tapioca flour, baking powder, and salt in the bowl of a food processor. Pulse this mixture a few times so that the dry mixture is combined. Next add the butter and pulse 4 - 5 times. Add the egg, apple cider vinegar, and 1 tablespoon of water and pulse until a dough is formed. If it seems dry, add 1 teaspoon of water at a time to get the dough to come together.

3. Gather the dough into a ball, wrap in plastic, and chill in the refrigerator at least 20 minutes prior to rolling or pressing into your pie dish.

4. Roll the dough out between two pieces of parchment paper. Roll the dough out to be about two inches wider than your 9" pie dish. Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit.

5. If the dough breaks, simply repair with more dough. Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking.

6. Bake pie crust in 9” pie dish in the oven for 10 minutes until bottom is set, remove from oven and allow to cool for 5 minutes before pouring in filling.

7. While the crust is par-baking, you can make the filling. Whisk all the filling ingredients together just until everything is combined and you have a smooth mixture. You can do this using a food processor, a mixer with a whisk attachment or a hand whisk. Pour the filling into the crust.

8. Bake the pie in the oven for about 30 - 40 minutes. If the crust is getting too brown, cover the crust with a pie shield or with tin foil. The pie is done when the filling is set but still jiggles slightly in the centre. Take the pie out of the oven and let cool at room temperature for 1 hour. Refrigerate until chilled, then serve with coconut whipped cream on top and enjoy!