Spooky Pumpkin Pie – Glutenfree & Refined Sugar Free
Add this gluten free, refined sugar free, cruelty free and spooky pumpkin pie to your halloween party menu.
Servings Prep Time
8slices 30minutes
Cook Time
45minutes
Servings Prep Time
8slices 30minutes
Cook Time
45minutes
Ingredients
Crust
Filling
Instructions
Crust
  1. Preheat your over to 350 Fahrenheit or 175 Celcius In a bowl combine all the dry ingredients and whisk them all together. After this you add the date paste, flax eggs and coconut oil*. Now wash your hands and start kneading it all together, adding a tablespoon of water at a time until the mixture holds together and you can shape it into a ball.
  2. Take your pie dish, grease it with some coconut oil or vegan margarine. Now using your hands spread the crust all over the pie dish until its spread out evenly. Now pop the crust in your preheated oven for about 5 minutes.
Filling
  1. Cut your pumpkin, scoop out the seeds, cut it in strips and take off the skin. Now put them on a piece of parchment paper in your preheated oven and roast until they are fork tender. Or you can skip this step all together if you are using canned pumpkin puree.
  2. Take the roasted pumpkin and mash it up (or open your can of pumpkin puree) now in a food processor add all the ingredients except the cornstarch and pulse until everything’s well combined and smooth.
  3. Now put the puree in a large saucepan and turn the heat to medium. Keep stirring so it doesn’t stick to the bottom and when hot add the cornstarch (i mixed my cornstarch with some water beforehand to avoid lumps of cornstarch in the filling) and mix until incorporated.
  4. Now spread your mixture on top of the crust and pop it in the oven for about 40 to 45 minutes. After taking it out of the oven let it cool for at least 3 hours or overnight (this is very important)