Instructions

Preheat the oven to 350 degrees and grease a cast iron skillet. Add the almond flour, buckwheat flour, & vegetable shortening to a bowl. Use a fork to cut in the shortening into the flour. Next, add the coconut sugar, salt, egg, and water to the shortening and flour mixture and stir to combine. Press the crust dough into the cast iron skillet in an even layer and up the sides of the skillet. Stick the skillet into the oven while you make the filling. In a separate bowl, add the pumpkin, eggs, soy milk, maple syrup, cashew butter, salt, cinnamon, ginger, and nutmeg. Use a hand mixer to mix the filling until fluffy and combined. Remove the skillet from the oven and add the filling to the top of the crust in an even and smooth layer. Return the skillet to the oven and bake for 45-50 minutes. Once the pie is cooked through, remove the skillet from the oven and allow it to cool on a flat surface. Store the leftover, cooled pie in the refrigerator in a sealed container.

It's pumpkin season! Use up pure pumpkin puree in this amazing gluten free pumpkin pie!

This gluten, grain and dairy-free pumpkin pie is perfect and full of sweet and delicious goodness. You'll love it!

Gluten Free Pumpkin Pie

Ingredients

Crust

• 1 cup Anthony’s Almond Flour
• 1 cup Anthony’s Buckwheat Flour
• 3 T Anthony’s Coconut Sugar
• Dash of salt
• 1/3 cup vegetable shortening
• 1 egg
• 2 T water

Filling

• 1 15 oz. can of pumpkin puree
• 2 eggs
• ½ cup soy milk
• 1/3 cup pure maple syrup
• 2 T cashew butter
• Dash of salt
• 1 ½ tsp Anthony’s Cassia Cinnamon
• ½ tsp Anthony’s Ground Ginger
• ¼ tsp nutmeg

Directions

1. Preheat the oven to 350 degrees and grease a cast iron skillet.
2. Add the almond flour, buckwheat flour, & vegetable shortening to a bowl.
3. Use a fork to cut in the shortening into the flour.
4. Next, add the coconut sugar, salt, egg, and water to the shortening and flour mixture and stir to combine.
5. Press the crust dough into the cast iron skillet in an even layer and up the sides of the skillet.
6. Stick the skillet into the oven while you make the filling.
7. In a separate bowl, add the pumpkin, eggs, soy milk, maple syrup, cashew butter, salt, cinnamon, ginger, and nutmeg.
8. Use a hand mixer to mix the filling until fluffy and combined.
9. Remove the skillet from the oven and add the filling to the top of the crust in an even and smooth layer.
10. Return the skillet to the oven and bake for 45-50 minutes.
11. Once the pie is cooked through, remove the skillet from the oven and allow it to cool on a flat surface.
12. Store the leftover, cooled pie in the refrigerator in a sealed container.

Prep Time: 20 minutes

Total Time: 1 hour 20 minutes

Yields: 1 pie

Dairy free & gluten free