Pumpkin Pie with Whipped Cream

Gluten, Dairy, Egg, Soy and Sugar Free!

I have been all over the internet looking for a recipe and if they didn’t have gluten they had eggs and if they didn’t have eggs they had sugar and so on.  So far I have only tasted it in the mixing bowl but it tastes really good.  Keely has been licking spoons all day.

Pumpkin Pie Filling

1 cup coconut milk
1 can Pumpkin puree
1/2 tsp agar agar powder
2 TBSP Arrowroot flour
1 TBSP Honey
2 tsp Vanilla 1 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
1/2 tsp Stevia Powder

Mix everything in bowl until smooth and set in fridge.

Pie Crust

1/2 cup raw pecans
1/4 cup raw sunflower seeds
1/4 cup raw cashews
1/4 cup Teff Flour
1/4 cup Arrowroot Flour
1/8 tsp Celtic Sea Salt
1 tsp Cinnamon
1/4 tsp Stevia Powder
Agar Powder
3 TBSP Coconut Oil melted

Preheat oven to 375 degrees.  Grind nuts in magic bullet, blender or coffee grinder.  Melt coconut oil in pan on stove.  Mix everything together.  Press in round pie pan making crust about 1/4 inch thick and going up around edges.  Pour in filling spread around.  Put in Oven and bake for 40 min.  Chill overnight in fridge.

Whip Cream

1 c raw cashews
1 c Hemp Milk
1/4 tsp agar agar powder
1/4 tsp Stevia powder
1/2  tsp Vanilla flavoring
Cinnamon sprinkled on top

Sprinkle agar agar powder over 1/2 c of hemp milk in a small saucepan.  Bring to a boil, whisking until powder is totally dissolved, about 5 minutes.   Add to blender with cashews, additional 1/2 c milk, vanilla, and stevia. Chill after you put on pie sprinkle with cinnamon.

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