The thought of making homemade pie is intimidating. No question about it. This recipe doesn’t involve a rolling pin or fitting crust into a pan. It’s made with a food processor in one simple step. A light crust is formed from the flour when the pie bakes. This pie is every bit as delicious as a traditional pumpkin pie, which is loaded with calories, fat and sugar. Pumpkin is great for us and dogs because it’s rich in antioxidants, vitamins and minerals.
Preparation time: 10 minutes
Cooking time: 50-60 minutes
1 14-ounce can pumpkin (I prefer organic pumpkin. It tastes sweeter.)
1 1/2 cups plain, unsweetened coconut or hemp milk (Do not use rice, soy or almond milk as it is thinner and will ruin the consistency of the pie)
2 teaspoons good quality vanilla
2 tablespoons olive oil
1 large egg
3/4 cup brown sugar
1/2 cup buckwheat flour
2 tablespoons tapioca flour (also called tapioca starch)
2 teaspoons baking powder
1/2 teaspoon xanthan gum (Xanthan gum is used as a thickening agent and is available in the baking section of most markets or on the Internet)
1/2 teaspoon Celtic sea salt (Celtic sea salt is a secret ingredient in successful gluten-free baking. While regular salt may be used, Celtic sea salt produces a better result. It can be found in the spice section of most markets and on the Internet.)
1 1/2 teaspoon pumpkin pie spice
1. Align baking rack in the middle of the oven. Preheat to 350 F.
2. Lightly grease a 9-inch glass or ceramic pie plate
3. Place all ingredients in a food processor, or in the bowl of a large stand mixer.
4. Mix until smooth and creamy, scraping the sides of the bowl occasionally to incorporate all of the dry ingredients.
5. Pour into the prepared pie plate and smooth over the top with a spatula.
6. Bake for 50-60 minutes. When the pie is done is will be firm, but will still be a tiny bit soft to the touch in the middle. The center should not be wet.
7. Remove the pie and cool on a rack. It will fall a bit as it cools. This is normal.
8. Cover and chill in the refrigerator until serving.