Gluten Free Pumpkin Pie

Ingredients:

For the Crust:

• 1 3/4 cups Cassava Flour
• 1/2 cup arrowroot starch
• 1 1/2 tsp xanthan gum
• 1 teaspoon salt
• 1/4 cup cold ghee (or butter)
• 1/4 cup coconut oil (I like to split up my fat type, but it’s ok to use one type of fat so 1/2 cup)
• 2 whisked eggs
• 3-5 tbsp of cold water

For the Filling:

• 1 can (15 oz) pumpkin puree
• 3 large eggs
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 tsp vanilla

Instructions:

For the Crust:

1. In a large bowl, combine the dry ingredients.
2. In another bowl whisk the eggs and then pour into bowl with dry ingredients.
3. Add chilled, diced butter to the flour mixture. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
4. Gradually add cold water, one tablespoon at a time, and mix until the dough comes together into a large ball.
5. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes. I usually get two crusts with this recipe.
6. Preheat the oven to 420°F
7. Roll out the chilled dough on a lightly floured surface to fit your pie dish. If you are clumsy like me and want a beautiful mess-free pie, you can use a silicone pie crust bag/mat pie mat to roll your dough and transfer it seamlessly to the pie dish. You can use my affiliate link here to get the same one I use.

For the Filling:

1. In a large bowl, mix together pumpkin puree, eggs, coconut milk, brown sugar, cinnamon, spices, and salt until smooth.
2. Pour the pumpkin mixture into the prepared pie crust.
3. Bake in the preheated oven for 15 minutes then reduce temperature to 350 °F and backe for 50-60 minutes or until the center is set.
4. Allow the pie to cool completely before slicing (1-2 hrs)

Nutrition Facts (Approximate, per serving, assuming 8 servings):

• Serving Size: 1 slice
• Calories: ~380 kcal
• Protein: ~5g
• Fat: ~12g
• Carbohydrates: ~45g
• Fiber: ~3g
• Sugar: ~20g
• Sodium: ~240mg

Why is Cassava Flour Better Than Refined White Flour?

1. Gluten-Free:
   • Cassava flour is naturally gluten-free, making it suitable for individuals with gluten sensitivity or celiac disease.
2. Nutrient Content:
   • Cassava flour retains more nutrients compared to refined white flour. Cassava is a good source of fiber, vitamin C, manganese, and folate. In contrast, the refining process for white flour removes most of the bran and germ, resulting in a loss of many essential nutrients.
3. Resistant Starch:
   • Cassava contains resistant starch, which acts similarly to dietary fiber. Resistant starch has positive effects on digestive health, including promoting the growth of beneficial gut bacteria.
4. Low Glycemic Index:
   • Cassava flour has a lower glycemic index compared to refined white flour. Foods with a lower glycemic index are absorbed more slowly, leading to a slower and steadier rise in blood sugar levels. This can be beneficial for blood sugar control especially folks with diabetes or insulin resistance.
5. Diverse Culinary Uses:
   • Cassava flour has a mild flavor and fine texture, making it suitable for various culinary applications. It can be used as a one-to-one substitute for wheat flour in many recipes, including baking and cooking. This versatility allows for the creation of gluten-free alternatives without compromising on taste and texture.
6. Potential Health Benefits:
   • Cassava consumption is associated with certain health benefits, such as antioxidant properties, anti-inflammatory effects, and potential effects on metabolic health. However, more research is needed to fully understand the extent of these benefits.
7. Sustainable Crop:
   • Cassava is a hardy and drought-resistant crop that grows well in tropical regions. Its cultivation requires fewer inputs compared to some other grains, making it a sustainable option.