I doubled the recipe, below, thinking it would make 2 pies, but I had enough filling leftover to make a crustless loaf which was delish. So: crust is optional!
That said, he’s how to make a great gluten free pie crust:
One Pie Crust.
1/3rd cup coconut oil
1 tablespoon Ghee
or, instead of the above, 1/2 cup grass fed butter
2 Eggs, Preferably Local Pastured
1/4 Teaspoon Sea Salt
3/4 Cup Coconut Flour (or almond flour)
1 Tablespoon Raw Honey
Preheat oven to 400 degrees.
Melt coconut oil and ghee or butter in saucepan on low heat.
Mix all ingredients except flour together in bowl. Then add the flour. Stir until dough holds together.
Grease a 9″ pie pan with coconut oil.
Squish dough into a ball and pat into pie pan. Don’t worry if the edges don’t come all the way up the sites of the pan. Half way up is just fine. Prick it with a fork (or it will bubble up!) and bake for 9 minutes. Let cool a bit before filling with pumpkin batter.
Recipe for 1 pie (though it may make more!)
Preheat oven to 375 degrees
2 cups of pumpkin or sweet squash (butternut, acorn, etc.) puree (a small pumpkin can easily make 4 cups of puree. To make puree, remove the seeds and “guts” and bake pumpkin in oven at 400 for about 45-60 minutes. Let cool a bit so you can peel off the skin. Then blend in food processor. Taste it. If it is sweet, you don’t need to add much honey or maple syrup. You can also substitute sweet potato for pumpkin.)
1 14 oz can of Thai Kitchen Coconut Milk (not lite)
2 teaspoons cinnamon
1 teaspoon ginger
1 thumb fresh ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamon
1/2 teaspoon salt
2 tablespoons molasses
optional: 2 teaspoons of honey, as needed (usually it isn’t)
2 teaspoons of grade b maple syrup (maybe add a bit more if the pumpkin is not sweet)
Mix ALL ingredients in cuisinart though a vitamix or bowl (if you chop up the ginger) can work .
Then pour into loaf pans for crustless, or pour into pie crust. It’s ok if the filling covers the top of the edges of the pie crust. Make sure it isn’t so full that you can’t move your pan without spilling it!
Bake for approximately 75 minutes, until a fork comes out clean. (If you are cooking this in pie pans, it will be only about 50 minutes.) Let cool a bit and enjoy!