Updated: Sep 11, 2021
A Pumpkin Pie with a flaky delicious crust. It's gluten-free, dairy-free and refined sugar-free. Recipe makes one pumpkin pie, but you can double the recipe if you want to make 2 pies.
KITCHEN ITEMS YOU'LL NEED
Stand Mixer OR Hand Mixer OR (you can use just a wire whisk for this recipe)
Small glass or stainless steel bowl
Large glass or stainless steel bowl
A clean flat rolling surface
Stainless rolling pin (I absolutely avoid wood rolling pins because they harbor lots of bacteria and mold)
INGREDIENTS Pie Crust - Please see the full "Almond/Cassava Pie Crust" recipe HERE
3/4 cup almond flour
3/4 cup cassava flour
1/4 tsp celtic sea salt
5 tbsp cold grassfed butter
1 large egg, beaten
1 tbsp cold water
Pumpkin Pie Filling
15 oz organic pumpkin puree
1/2 cup full fat coconut milk Avoid guar gum versions.
3 large pastured eggs (avoid conventional store bought eggs)
1 tbsp pumpkin pie spice or you can make your own pumpkin pie spice
1/8 t turmeric
1/2 cup raw unfiltered honey (so not use processed honey) or 100% monk fruit (without erythritol. erythritol contains corn, corn is highly "Moldy" to the immune system) ONLY the brands below have I found looking through thousands of monk fruit brands. 80% of all of the monk fruit brands being sold are mixed with erythritol and are NOT ok to consume if you are a moldy.)
1 tsp 100% pure vanilla extract
1/4 tsp celtic sea salt
INSTRUCTIONS - I'll post the crust recipe here as well but I also have the full recipe here on a separate post
To make the crust, stir together both of the flours and the celtic sea salt in a glass or stainless steel bowl. Cut in the butter using a pastry cutter or your fingers until you have a crumbly mixture.
Add the egg and only one of the tablespoons of water. You don't need a fancy mixer for this so you can actually just use your hands to knead the ingredients together until a ball of dough forms.
Wrap the ball of dough in some parchment paper and place in the refrigerator for at least one hour. (I try to avoid using plastics in my home. I don't want the plastic to leach into my food.)
Preheat your oven to 350 degrees Fahrenheit.
Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or you can use your fingers to push the dough into a 9-inch pie pan. Use a fork to poke a few holes into the bottom of the dough. This allows the heat to redistribute during the baking process.
Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
To make the pie filling
In a large mixing bowl combine all the pumpkin pie filling ingredients. Using a hand mixer, whisker or stand mixer blend all ingredients together for one minute.
Pour the filling mixture into the pre-cooked pie crust and place it back into the oven for between about 50-60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.
Remove the pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.
Because here we worry about "leftovers" and avoiding leftovers is a huge part of the PhazeMoldDiet, I highly recommend you safely freeze your pies until the day you are going to eat them. If you make pies 3-4 days before your holiday dinner and you try to either leave them out or refrigerate them, they have a huge chance of growing mold. You may not see the mold but it's there. Our goal is to eliminate this as much as we can during our year of detoxing our bodies.