Gluten-Free Pumpkin Pie Recipe

FOR THE CRUST

1-1⁄2 cups all-purpose gluten-free flour

1⁄3 cup coconut sugar

1⁄4 teaspoon ground ginger

1⁄3 cup coconut oil, melted

3⁄4 cup water

FOR THE FILLING

1 (15-ounce) can pumpkin purée

1 (14-ounce) can unsweetened coconut milk

1 teaspoon vanilla extract

1⁄3 cup coconut sugar

1⁄4 cup gluten-free rolled oats

2 tablespoons ground flaxseed

2 teaspoons ground cinnamon, plus more for dusting

1 teaspoon pumpkin pie spice

1⁄4 teaspoon ground ginger, plus more for dusting

Pinch of freshly grated nutmeg

Sprig of fresh Mexican sage for garnish

Preheat the oven to 350°.

Preheat the oven to 200°

To make the crust: In a large bowl, combine the flour, sugar and ginger. Stir in the oil. Slowly add the water, as much as needed so that the dough comes together but isn’t gummy.

Press the dough evenly into a 10-inch pie pan. The crust will rise, so press down or use pie weights. Put the crust in oven and immediately raise the oven temperature to 350°. Bake until lightly golden brown, about 15 minutes. Transfer to a wire rack and set aside to cool.

Raise the oven temperature to 400°.

To make the filling: In a blender, combine the pumpkin purée, coconut milk, vanilla, sugar, oats, flaxseed, cinnamon, pie spice, ginger and nutmeg and blend until smooth. Pour the filling into the cooled pie crust.

Bake until the filling appears set and firm, 25 to 30 minutes. Transfer to a wire rack and let the pie cool slightly, then refrigerate until well-chilled, 4 or 5 hours, or until ready to serve.

When ready to serve, dust with ground ginger and cinnamon and garnish with a sprig of Mexican sage. Cut into wedges and serve with a scoop of ice cream.