Where there is Autumn there is pumpkin pie. You can roast your own sugar sweet pumpkin and puree or you can use a lovely BPA Free Organic can of pumpkin to make this pie happen fast! Whichever route you choose this pie will blow your mind. The gorgeous periwinkle color of the buckwheat crust adds a whole other layer of beauty to this pie. I love cutting out Autumn leaves to top, but you can cut out pumpkins, or traditional lattice is also stunning. Just in time for the holidays this recipe will be your best friend! Enjoy! xo
1 cup brown rice flour
½ cup GF oat flour
½ cup buckwheat flour or all purpose gluten-free flour
¼ cup arrowroot starch
4 tbsp coconut sugar/dry sweetener of choice
pinch of sea salt
pinch of cinnamon, nutmeg, clove and ginger
½ cup coconut oil
½ cup water
¼ cup cider vinegar
1 can of organic pumpkin
1 cup maple syrup
½ cup cashews soaked for at least 2-4 hours
2 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
Preheat oven to 350 F and lightly oil a 10 inch pie pan. In a large bowl, combine you flour blend, sea salt and coconut sugar. In a smaller bowl whisk together coconut oil, water, and ACV. Pour oil mixture into flour mixture and combine with your hands until well mixed. Dough should be a little moist.
Once combined divide into two. Press one section into pie pan until it forms a beautiful bottom crust. Stick with a fork a couple times and bake for about 15 minutes. Roll our remaining dough and cut out Autumn Leaves, Pumpkins or whatever your heart desires! Set aside whilst making the pumpkin filling.
Combine all filling ingredients in a Vitamix or a food processor until creamy and smooth. Feel free to add more spices or maple syrup depending on taste. Pour into prepared pie crust and top with designs. Bake for 30 minutes or until a gentle golden brown forms around the edges and middle of the pie.
Allow to set for at least an hour and top with coconut whipped cream or serve with coconut ice cream!