This Whole30 Pumpkin Pie is just as delicious as any traditional pie you have made. A delicious gluten, grain, and sugar free crust is filled with a flavourful mixture of roasted pumpkin, coconut milk, dates, and classic pumpkin spice. It will make you forget you are even on Whole30!
No. 1 | Preheat oven to 375° F.
No. 2 | Slice pumpkin in half, clean out seeds and place cut side down on baking sheet. Cook in oven for 40 minutes, remove and allow to cool.
No. 3 | Meanwhile, in a small saucepan add coconut milk, dates, cinnamon, ginger, nutmeg, cloves, and all spice. Bring to a boil on high heat then lower to a simmer. Cook until the dates have softened and begin to break up. Remove from heat and allow to cool.
No. 4 | In a medium bowl, using a fork, mix together almond flour, coconut flour, and coconut oil until combined and reaches a sand-like consistency. Add the egg and mix to form a dough. Form into a 2 inch thick disc, then wrap and place in the fridge to set for 10 minutes.
No. 5 | Once set, place the dough onto a sheet of parchment large enough to roll the dough on. Top the dough with another sheet of parchment and roll it out to a 1/4 inch thickness. Fix and cracks and breaks as you roll it out, if necessary.
No. 6 | Remove the top piece of parchment and carefully turn the dough into the pie dish. Don’t worry if it breaks as you can repair it as required. Form the dough in the pie dish to your liking ensuring there are no cracks or breaks in it. Poke the dough all over with a fork so it doesn’t puff up while baking. Place the crust in the oven and bake for 10 minutes, until golden brown.
No. 7 | In a food processor, add coconut milk mixture and 2 cups of the cooked pumpkin and blend until smooth. Pour into a bowl and add the 2 beaten eggs. Whisk until combined. Pour the mixture into the crust and smooth out with a spatula. Bake in the oven for 50 minutes, until the centre is set. Optional: Cover the crusts with tin foil while baking to prevent burning.
No. 8 | Allow to room temperature before serving.
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