Pumpkin Pie will no longer be simple and dull.  This is amped up and healthy.  Sugar free…YES and Gluten free…YES PLEASE.  I made it for myself so I could enjoy some holiday desserts while my family was enjoying all their sugary bake goods and chocolaty sweets.  Once they had a taste of my pie guess what they wanted?

They chose my pie over their assortment of  super sweet desserts.  The sugar is replaced by dates and almond milk. The gluten free crust is every bit as tasty as your best pie crust.  I challenge you to give it a try.

Pumpkin Pie

FOR THE CRUST

1 pound (3 cups and 2 TBS) Gluten free flour.  I use Cup 4 Cup

16TBS or two sticks cold unsalted butter cut into cubes

6TBS ice water

2 egg yolks

Mix the flour and cold butter either in an electric stand mixer with a paddle attachment or by hand.  I do it by hand simply breaking up the butter and blending until the pieces of butter are no bigger than a pea.  Add the water and egg yolk and mix until the dough comes together to form a ball.  Gluten free dough is a bit more crumbly than traditional dough.  Its ok, you can add just a bit more water if needed.  Split your dough into two pieces. (This recipe makes enough for two pie crusts. I keep one in the fridge for a quick galette later. Chill for about 30 min. Roll out your dough and place in your favorite pie plate.  I use my biggest, deepest, 10 inch plate.

You can pre bake your crust for a few minutes if you would like to assure that there are no areas of pie crust that didn’t cook through but I haven’t had any issues so I fill a raw crust and bake once.

FOR THE FILLING

1 Large can (about 30 oz) 100% Pumpkin

3/4 C Almond Milk Unsweetened.  You can also make it a bit richer by using heavy cream instead of Almond milk. Up to you.

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1 cup pitted dates soaked in one C. warm water.

1 TBS Fleur de sel or your favorite sea salt (Optional)

Preheat oven to 400˚

Soak your dates for at least 10 minutes (save 1c. of the soaking water)

Add pumpkin, milk, dates, date water and cinnamon, nutmeg and ginger into a food processor or Vitamix. I use my Vitamix and love the results.

Blend until silky smooth.

Pour filling into crust

Optional: Sprinkle with about 1TBS of Fleur de sel  If you follow me you know I love this stuff on everything. It brings out the complexity of the sweet dates with just a hint of saltiness. Yum! I’m craving this as I type.

Bake for 40 minutes.  I usually cover my crust with foil half way through baking to keep the crust from getting too brown.

I find this is best well chilled. Give it at least an our to set in the refrigerator.

Enjoy! Let me know how you liked it!