Pumpkin Pie
Servings
19 inch pie
Servings
19 inch pie
Ingredients
For the Crust
For the Filling
Instructions
For the Crust
  1. Preheat oven to 350F.
  2. You will need a 9 inch pie dish. Set the oven to 300F.
  3. Stir chia seeds into the water and allow to soak for 10 minutes.
  4. In a food processor add stevia, salt, arrowroot, shredded coconut and process until the coconut is very fine. You may need to scrape the sides down intermittently to be sure it grinds very fine. Add the soaked chia seed mixture and mix again to form a soft, uniform dough.
  5. Place the dough between two pieces of parchment paper. Dust the inside surfaces of the paper with arrowroot powder to keep from sticking. Using a rolling pin, roll out to 13-14 inches. Remove the top layer of parchment paper and use the bottom layer to flip the dough gently onto the pie dish. Gently fit the dough into the shape of the dish, and repair any rips. If you like, you can flute the edges with your fingers.
  6. Prick the bottom of the pie with a fork in a few places and pre-bake the crust for 20 minutes. Let cool completely before filling.
For the Filling
  1. Place all the filling ingredients into a high-speed blender and process until very smooth (Note that if your blender is not high-speed, you may want to omit the cashews since they won’t get completely smooth). Pour the filling into the pie shell.
Baking the Pie
  1. Bake the pie for 1 hr until the center looks semi-firm. Check after 40 minutes and use crust protectors if the edges are getting too dark.
  2. Cool the pie on a rack for 30 minutes then refrigerate for at least 4 hours before serving. Top with piped cashew or coconut cream (recipes below).
  3. Optional: serve with the coconut cream that we used in this recipe.