Gluten-free, Dairy-free Pumpkin Pie

This year's pumpkin pie is very similar to last year's Coconut Pumpkin Pie. I didn't change the filling much at all, just reduced the sugar. But the crust is now gluten-free and dairy-free. If you have friends or family who are following a restricted diet, this pie will be the perfect addition to your holiday table. And it's delicious!

You can find organic pumpkin puree at Aldi, Trader Joe's, and most grocery stores. Organic coconut cream is available at Trader Joe's, where I also found the pepitas and unsweetened coconut flakes. Feel free to experiment with the crust--pecans would be a delicious substitute for the pepitas.

I like a lot of spices in my pumpkin pie, so I went wild this year. If you are more of a minimalist, use just one or two!

Ingredients:
Crust
1 cup rolled oats
3/4 cup raw pepitas (pumpkin seeds)
1/2 cup unsweetened coconut flakes
1 TB coconut oil
1/2 teaspoon salt
1-2 TB hot water

Preheat oven to 350F.

In the bowl of a food processor, combine all crust ingredients except water. Pulse until seeds and oats are finely ground. Add water and pulse again, until dough turns sticky. Dump dough into a deep dish Pyrex pie pan. Press with fingers to create crust along the sides and bottom of pie pan. Bake at 350F for 11 minutes. Remove crust from oven.

15 oz. can pumpkin puree (not pumpkin pie filling!)
13 oz. can coconut cream
3 large eggs
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt

Combine all filling ingredients in a large bowl. Use immersion blender to combine until smooth. Pour filling into prebaked crust. Return pie to oven at 350F and bake for about 45 minutes, or until filling is completely set. Cool for 2 hours then refrigerate. Serve cold or at room temperature. Makes 8 servings.