Paleo Pumpkin Pie

 - American Recipe

Directions:

1. In a food processor or by hand, mix the ingredients for the crust - the crust should be the consistency of cookie dough and if you poke it, it should not stick to your finger, if it does, add more gf flour. 

2. Form the crust mixture into a disk and chill it for 30 minutes, then put it on parchment paper. 

3. Place another piece of parchment paper over the top. 

4. Using a rolling pin, roll the pie crust out to a cricle or square that is a little larger than your pie pan. 

5. Remove the top piece of baking paper, set the pie pan (non-stick or oiled) on top of the pie crust upside down, then slide one hand under the baking paper and the other hand on top of the pie pan; quickly and carefully flip them so the pie pan is on the bottom. 

6. Before removing the parchment paper, press the pie crust into the pie pan so that it sits well in the pan. 

7. Remove the baking paper and mend any holes or cracks that formed. 

     *Another option is to simply press the crust into the pan with your hands when it is freshly mixed - this might take more time, but some prefer this over a rolling pin. 

8. Cut away the edge so the crust is even to the edge of the pie pan and decorate the edges as desired. 

9. With a whisk, mix together all the ingredients for the filling. 

10. Pour the pumpkin filling into the pan with the crust. 

11. If you want it to have an american pie crust that hangs over the edges, cover the crust with aluminum foil as to help it not brown too quickly while it bakes. 

12. At 375*F, bake for approx. 50 minutes or until a toothpick comes out clean when you poke the center of the pie. 

     * Remove the foil and if you want the crust to be slightly darker, put it in the oven for up to 5 minutes more. 

13. Allow for the pie to cool for at least an hour, at room temp., or up to a day, in the fridge, before decorating or eating. 

Notes:

- With the butter in the crust, the pie is considered lactose free, however, if you are extremely sensitive to lactose or have a dairy allergy, use cold margarine instead. 

- The cassava flour can be replaced with tapioca flour, almond flour, or coconut flour. 

- The oat flour can be replaced with any of the other previously mentioned flours or with rice flour. 

- The coconut milk can be replaced with heavy whipping cream, yogurt, or plant based yogurt. 

- The honey can be replaced with sugar. 

- The maple syrup can be replaced with brown sugar. 

- You can eat the pie the way it is, or you can use whipped cream to decorate and eat (lactose free whipped cream or coconut whipped cream for dairy free). 

- This pie stays good in an airtight container the fridge for 5 days or in the freezer for up to 2 months.