Easy Pumpkin Pie – Gluten And Dairy Free

For the crust:

1. Combine the almond flour, tapioca flour, sugar, cinnamon, salt, and guar gum in a food processor. Give it a good whirl a few times until it’s one lovely flour.

2. Cut the butter into small cubes. Add it to the food processor. Pulse until the flour resembles sand with small balls in it.

3. Add in the egg and vanilla. Pulse until combined.

4. Pour onto clean surface, then knead until the dough comes together. Your dough should have the consistency of Play-Dough. You can add 1 tablespoon of ice cold water if it’s too dry, or 1 tablespoon of tapioca if it’s too wet.

5. Place in a ziplock bag and let rest in the refrigerator for 15 minutes.

6. Grease and sprinkle a pie pan with tapioca flour. Then, tear off small pieces of the dough and press into the bottom of the pie pan until covered.

7. Tear off another small piece of dough and roll into a “snake,” as my kids say. Then, place the snake on the edge of the pie pan and press the bottom of it so it connects to the bottom crust. Do this until you’ve gone all the way around the pie. Decorate the edges as desired. Place uncovered in the refrigerator while you make the filling.

For the filling:

1. Preheat oven to 425ºF.

2. In a medium-sized bowl, mix together the dry ingredients.

3. In a large mixing bowl, beat the eggs until frothy (I just whisked them with a fork). Whisk in the vanilla. Then stir in your sugar/spice mixture.

4. Add in the pumpkin and coconut creamer. Stir well.

5. Take the crust out of the fridge and pour in the filling.

6. Cover loosely with foil (or use a pie crust protector) to prevent the crust from burning and bake for 15 minutes.

7. Reduce temperature to 350ºF and bake an additional 35-40 minutes, removing the foil the last 3-5 minutes to slightly brown the top. Pie is done when no longer jiggly and a knife inserted into the middle comes out clean.

8. Cool for 2 hours.