Coconut cream pumpkin pie with graham cracker crust GF, NF, SF, EF, sugar free


I Cup stevia granules
3 Tbsp cinnamon
1 1/2 cups rice flour
1 1/2 cups gluten free flour (see recipes on how to make in archives)
2 tsp ginger
1 tsp xanthan gum
1 tsp salt
3/4 cup olive oil
1/4 cup agave
1 Tbsp vanilla extract
1/2 cold water

Preheat oven to 350 degrees. Mix all together.
On a clean surface covered with rice flour, place dough. Roll around until completely covered. Using a rolling pin,  roll out half of the dough and slowly move it into your pie dish.
Grabbing  your pie dish, slowly rotate and press the dough into place. Covering all of the dish. Try to keep a contestant level through out and don’t make it too thick. You need room for the filling!


**Set aside in fridge when done.

Next take 15 oz. Pure Pumpkin filling

14 oz. Coconut milk..don’t worry about the fat its a good fat! And will make it creamy

1 tsp cinnamon
1/4 tsp all spice
1/8 tsp cloves

3 Tbsp ground flaxseeds in a cup with 9 Tbsp warm water, let sit for 5 minutes

3/4 cup stevia
3 Tbsp agave
1 Tbsp vanilla extract
***Mix together


Okay now you can take your pie crusts out of the fridge and fill them!
Bake for 1 hour. They will completely solidify in the fridge. Serve chilled!
Makes 2 pies!!!


P.s. if you have any dough left over from the crust. Roll out into 1/4 inch sheet slice into squares. Sprinkle with cinnamon ans bake 325 degrees for 10 minutes, rotate, bake for 5 more minutes. Let cool for 10 minutes