Gluten-Free Pumpkin Pie

Every year I do a new pumpkin pie recipe. This year, I was aiming high. A gluten-free crust has always  been a challenge, yet so intriguing. So here's a pie with a tasty nut based and ever-so-slight crust. The crust almost melts into the pie and gives it a richer taste. This pie's packed with fiber and healthy fats. Top with vegan coconut whipped cream and you can have it for breakfast, lunch, and dinner. 

Ingredients: 

Crust: 

• 1 cup almond meal (I processed half raw almonds and half walnuts together)
• 1/4 cup coconut sugar
• 2 tablespoons chilled butter (coconut oil is vegan) 
• 1 1/2 tablespoons milk of choice 

Blend all ingredients together in a food processor until they form a nice ball. 

Chill in the fridge for 15 minutes so it is easier to roll out. 

Using 2 pieces of parchment paper, or plastic wrap, roll out dough. Use one piece on the bottom, one on top. Peel off bottom layer, and plop into pie plate. Now slowly and ever so gently remove top sheet, peeling it back. Fit crust in to your liking. 

Pie:

• 1 box pumpkin puree (Tropical Traditions has a new tetra pac box, awesome!)
• 3 eggs
• 1/2 cup coconut sugar (or other sweetener)
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 6 drops liquid stevia
• 1 can coconut milk

Preheat your oven at 425 degrees. 

In a small bowl, mix coconut milk with stevia drops. Mix well. 

Now using an electric mixer or your processor, mix all the ingredients together until smooth and creamy-looking.

Pour pie mix into your lovely nut pie shell and bake for about 55 minutes. Check regularly, these suckers can be finicky. Center should just wiggle a bit when done. Let rest for at least 30 minutes. Enjoy warm or cold, but remember to add your whipped cream. 

Vegan Whipped Cream

As I went around my sons classroom to serve up his birthday dessert to all his buddies, I noticed a sad look on one of the boys faces as he said, "I can't have dairy". I then asked him if he'd like some coconut whipped cream and his face lit up. He ate it all and wanted more. 

This stuff's good, real good. And easy too. 

Ingredients:

• 1 can coconut milk
• 2 tbs maple syrup or honey
• 6 drops liquid stevia

Empty most of coconut milk into a small bowl, leaving some of the liquid in the can. The more liquid you choose to use, the more watery the whipped cream will be. And keep in mind that after chilling, the whipped cream will be thicker because the fat will solidify. So don't worry if it looks thin. 

Next, using a hand held mixer, combine the cream and sweeteners for 2-5 minutes or until desired consistency is achieved. Remember, it will be more watery that your end product, but fear not! 

Lastly, pour into a jar or tupperwear with a lid and put in fridge for at least half an hour. But it should keep for weeks, but most likely won't last very long.