
Gluten Dairy Free Pumpkin PieRecipe by Chef Michael Williams Prep time 25 mins Cook time 30 mins Lets take out the cream and the white flour crust and make pumpkin pie healthy! This recipe is a bit of a compromise, but when you can enjoy a piece of pie and it not be a treat…that is a treat! Ingredients For the crust: 1 cup cashew ½ cup pecans 3 cups cooked pumpkin puree 3 eggs 1 tablespoon pumpkin pie spice (see variations) ¼ cup + 2 tablespoons unpasteurized honey 1 cup coconut milk Directions In a food processor, grind the cashews and pecans until relatively smooth. Transfer to a mixing bowl and add ¼ cup of water. Stir until mixture will for a ball when squeezed in your hand. Add extra water, 1 tablespoon at a time if needed. Now set up a spring form pan lined with parchment paper and press the nut mixture in an even layer to form the crust. Bake in a preheated 350° F oven for 10 – 15 minutes until it starts to brown. Now add all the ingredients for the pumpkin mix to the food processor and puree until smooth. Pour the mixture into the spring form, sprinkle with some extra pie spice and bake until the centre is just set (approx. 30 minutes). Remove from the oven and let cool and then transfer the fridge to chill completely. Now you are ready to serve. Offer a drizzle of maple syrup or plain Greek yogurt or both as a healthy topper. Variations To make your own pumpkin pie spice add 1 cinnamon stick, 5 cloves and half of a nutmeg ball to a dry pan and toast for 3-5 minutes on medium high heat. Once lightly browned, cool and grind in a coffee/spice grinder with 1 teaspoon ginger.

Gluten Dairy Free Pumpkin PieRecipe by Chef Michael Williams

Prep time 25 mins
Cook time 30 mins

Lets take out the cream and the white flour crust and make pumpkin pie healthy! This recipe is a bit of a compromise, but when you can enjoy a piece of pie and it not be a treat…that is a treat!

Ingredients

For the crust:
1 cup cashew
½ cup pecans
3 cups cooked pumpkin puree
3 eggs
1 tablespoon pumpkin pie spice (see variations)
¼ cup + 2 tablespoons unpasteurized honey
1 cup coconut milk

Directions

In a food processor, grind the cashews and pecans until relatively smooth. Transfer to a mixing bowl and add ¼ cup of water. Stir until mixture will for a ball when squeezed in your hand. Add extra water, 1 tablespoon at a time if needed.
Now set up a spring form pan lined with parchment paper and press the nut mixture in an even layer to form the crust. Bake in a preheated 350° F oven for 10 – 15 minutes until it starts to brown.
Now add all the ingredients for the pumpkin mix to the food processor and puree until smooth. Pour the mixture into the spring form, sprinkle with some extra pie spice and bake until the centre is just set (approx. 30 minutes).
Remove from the oven and let cool and then transfer the fridge to chill completely. Now you are ready to serve. Offer a drizzle of maple syrup or plain Greek yogurt or both as a healthy topper.

Variations

To make your own pumpkin pie spice add 1 cinnamon stick, 5 cloves and half of a nutmeg ball to a dry pan and toast for 3-5 minutes on medium high heat. Once lightly browned, cool and grind in a coffee/spice grinder with 1 teaspoon ginger.