Gluten Free Pumpkin Pie


Pie Crust 

1 c. raw pecans

1/4 c. dried dates

1 TBSP coconut oil

Pumpkin Pie Filling

2 1/2 c. Pumpkin 

1/2 c. milk 

1 egg

1 tsp vanilla

2 TBSP Brown sugar

1 TBSP Pumpkin Pie Spice

1/4 c. All Purpose Guten-Free Flour 


For Pie Crust

  1. Preheat oven to 400 degrees.
  2. Place all ingredients into the food processor.
  3. Process for about a minute or until well blended and chopped (consistency of cracker crust) 
  4. Scoop out mixture into ungreased pie plate. Press evenly into bottom of pan and partially up the sides
  5. Bake at 400 degrees for about 10 minutes. (should be slightly firm and beginning to carmelize)

Pumpkin Pie Filling

  1. Place all ingredents into the food processor (or may use a blender) process until smooth. 
  2. Pour filling into prepared crust and make sure filling is spread evenly. 
  3. Bake at 400 degrees for 10 minutes then at 350 degress for 30-49 minutes, until center is firm (will be a little wet still) 
  4. Refridgerate for at least 2 hours ( will have cracked look)