Tag: Dairy Free Whipped Topping

Posted in Gluten Free, Dairy Free, Sugar Free, Low Oxalate Pumpkin Pie, Holiday

Perfect Pumpkin Pie (gluten, dairy, sugar free)

Posted on by Annie Eskeldson

Crust Ingredients:

  • Generous 1/2 cup Ghee
  • 2 large eggs
  • 1/4 tsp Redmond’s Real Salt
  • 3 TBSP Monkfruit Powdered Sugar or Swerve
  • 3/4 cup Coconut Flour

Instructions:

  • Mix the first four ingredients with a fork.
  • Add the coconut flour and mix in well.
  • Gather the dough into a ball.
  • Roll out onto parchment paper.
  • Line your 9 inch pie pan with the dough.
  • Bake at 400 Degrees for 5-7 minutes.
  • Let it cool before adding the pumpkin pie batter below.

Pumpkin Pie Batter Ingredients:

  • 15 ounces Pumpkin Puree
  • 1/2 cup Fat from Canned Coconut milk (previously chilled & full fat, not lite)
  • 2 large eggs
  • 2/3 cup Monk Fruit Powdered Sugar or Swerve
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Redmond’s Real Salt
  • 1 tsp Vanilla

Instructions:

  • Combine all ingredients.
  • Mix on low until smooth, but don’t over mix.
  • Pour the filling into the cooled crust.
  • Gently tap the vessel to remove air bubbles, you can pop them with your finger.
  • Bake about 35- 45 minutes, but check it about 28-30 minutes.
  • The center should be slightly jiggly, like jello, not fully set.
  • Remove pie. Completely cool on counter or fridge. Add whipped topping (below).

Whipped Topping Ingredients:

  • 1/2 cup chilled Canned Coconut Fat
  • 3 TBSP Monk Fruit Powdered Sugar
  • 1 tsp Vanilla

Directions:

  • Combine all ingredients into a medium bowl.
  • Mix with a hand mixer until stiff. It should just be a couple minutes.
  • Dollop onto pies, or put into a baggie, snip the corner, and decorate!

Dishing on this Dish: This delicious pie is low oxalate, gluten and dairy free as well as sugar free. The sugars used in this recipe do not affect the glycemic index. This crust can be used with savory dishes too, just omit the Monk Fruit Sugar. When using this crust for pies like pumpkin or apple, protect the crust with foil or purchased crust protectors. Just put them on after adding the filling but before putting back into the oven. Tips on the Canned Coconut Milk: I always keep a couple cans of full fat coconut milk in the back of the fridge. Store them here, upside down. Then when you need them, you just turn them right side back up and open with a can opener. Voila! your full fat is right on top and can be easily scooped out. You should have enough fat in one can for 2 pies, or 1 pie and the whipped topping recipe above.