Gluten-Free Pumpkin Pie

This pie is cozy, comforting, and surprisingly easy to make — with the extra bonus of being gluten-free and infused with functional mushrooms for a little extra seasonal magic. It’s perfect for fall gatherings, holiday tables, or a quiet cozy night in. 🍂✨

🥧 Method

1. Chill the coconut cream.
   Place the can of coconut cream in the fridge to chill while you prepare the rest of the recipe.

2. Roast the pumpkin.
   Preheat oven to 350°F. Roast whole pumpkin for about 30 minutes, until slightly tender.
   Remove from oven, slice in half, and scoop out seeds.

3. Make the filling.
   Scoop pumpkin flesh into a food processor. Add remaining filling ingredients and blend until smooth. Set aside.

4. Prepare the crust.
   Increase oven temperature to 400°F.
   In a large bowl, sift together gluten-free flour and salt. Cut in cold butter until the mixture becomes crumbly.
   Add cold mineral water 1 teaspoon at a time until the dough forms.

5. Chill & shape.
   Chill dough for 5–10 minutes, then roll into a circle and press into a greased pie pan.

6. Fill & bake.
   Pour filling into crust and bake for 40–55 minutes, until set.

7. Cool & set.
   Let the pie cool for at least 2 hours at room temperature, then refrigerate overnight for the best texture and flavor.

🥥 Whipped Coconut Cream

1. Place a glass bowl and beaters in the freezer for 10–30 minutes.

2. Add chilled coconut cream to the bowl and whip until fluffy.

3. Add vanilla and whip briefly again.

4. Store in fridge until ready to serve.

Slice the pie and top with a dollop of whipped coconut cream. Enjoy! 🤍

🌱 Vegan Option

To make this pie fully vegan:

• Use cold coconut oil instead of butter in the crust

• Use chia seeds instead of eggs in the filling