Leslie’s Gluten-Free Pumpkin Pecan Pie

Leslie Cerier's Gluten-Free Pumpkin Pie

Luscious, gluten-free and vegan! Yes, with chia seeds replacing eggs, and coconut butter or coconut manna replacing milk, you have a yummy pie with a pecan cookie pie crust, everyone will love. I prefer to use sweet potatoes over pie pumpkin, and if you like, you could also make this with yams or butternut squash. For a classic slice that traditionalists will cheer, bake the pie a day ahead of serving to give the manna and chia pumpkin filling time to set. Serve plain, or topped with your favorite whipped cream or ice cream.

Serves 6

Gluten-Free Pie Crust

1/2 cup Organic pecans

1 cup teff flour

1/3 cup melted  Organic Extra Virgin Coconut Oil

1/3 cup Organic Coconut Sugar

¼ cup water or Organic Grade B maple syrup*

1 Tablespoon organic vanilla extract

1 Tablespoon Organic Milled Chia Seeds

½ teaspoon Celtic Sea Salt®

* For a sweeter pie crust use maple syrup instead of water.

 

Pie Filling

1 cup water

½ cup Organic Coconut Manna

3 Tablespoons Organic Milled Chia Seeds

2 cups cooked pumpkin or sweet potato

1/3 cup Organic Coconut Sugar

1 Tablespoon organic vanilla extract

2 teaspoons cinnamon

1 teaspoon powdered ginger

1/2 teaspoon nutmeg

1/2 teaspoon Celtic Sea Salt®

1/4 teaspoon ground cloves

¼ cup organic pecans

Preheat oven to 375ºF.

Prepare the pie filling portions of water, coconut manna and chia seeds by putting them together in a 2 cup measuring cup. It will thicken and become gelatinous.

Lightly oil a 9-inch deep dish pie pan on the bottom and up the sides with 1 tablespoon melted coconut oil.

To make the crust, place pecans in a food processor and grind to a meal. Transfer to a large mixing bowl along with the teff flour, the rest of the melted coconut oil, coconut sugar, water, chia, vanilla and salt and mix well.

Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.

Bake for about 10 minutes, until it loses it shine.

While the pie crust bakes, place all the filling ingredients except pecans in a food processor and puree until smooth. Adjust the spices, if desired.

Pour the filling into the baked pie crust. Decorate with pecans and return to the oven and bake for 5-10 minutes, or until pie filling is slightly golden brown.

Remove from the oven and let it sit about an hour to cool. Serve warm, or at room temperature or chilled.

 

Copyright © 2013 Leslie Cerier. All Rights Reserved.

*Leslie developed this recipe for Nutiva

Photo credit Tracey Eller

 

3 thoughts on “Leslie’s Gluten-Free Pumpkin Pecan Pie

  1. Pingback: Seeds, Tasty and Nutritious | Leslie Cerier

    1. Leslie Cerier Post author

      Good question! I think it would work in the crust, but maybe not in the filling. Chia and flax seeds are both super foods and absorb liquid differently. If you try it, please let me know how it comes out.

      all the best,
      Leslie

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