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 flour, salt, coconut oil, olive oil and apple cider vinegar with your hands until mixture resembles coarse crumbs. Toss with fork until dough comes together. Gather into a ball and press it into a 9-inch pie plate. Set aside.

2. Preheat oven to 400 degrees F.

3. To make filling, beat eggs until foaming. Add olive oil, coconut oil, apple cider vinegar and salt. Beat until well combined.


4. Add sugar and flour and beat well.

5. Add almond milk, vanilla and 3/4 cup pecans and beat until smooth.

6. Pour filling into 9-inch pie shell.

7. Bake for ten minutes. Pull pie out and add remaining pecans on top to cover pie.

8. Reduce heat to 300 degrees F and bake for 30-35 minutes until pie is moist and soft – but not wet. Let sit for 10 minutes before cutting.

    

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