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in Recipes

IC Friendly Clean Pumpkin Pie

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IC Friendly Clean Pumpkin Pie
Votes: 0
Rating: 0
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Rate this recipe!
Course Side Dish
Cuisine American
Keyword Bladder friendly, Dairy-free, gluten-free, IC Diet, Non-GMO, Paleo
Servings
people
Ingredients
Crust
  • 1 1/4 cups gluten-free flour I like Bob's red Mill
  • 1/4 teaspoon salt
  • 6 tablespoons cold vegan butter, cut into small slices I like the Miyoko's Vegan Butter
  • 4-6 tablespoons ice cold water
Filling
  • 1.5 cans pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/3 cup plant based milk
  • 2 eggs
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
Course Side Dish
Cuisine American
Keyword Bladder friendly, Dairy-free, gluten-free, IC Diet, Non-GMO, Paleo
Servings
people
Ingredients
Crust
  • 1 1/4 cups gluten-free flour I like Bob's red Mill
  • 1/4 teaspoon salt
  • 6 tablespoons cold vegan butter, cut into small slices I like the Miyoko's Vegan Butter
  • 4-6 tablespoons ice cold water
Filling
  • 1.5 cans pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/3 cup plant based milk
  • 2 eggs
  • 2 1/2 teaspoons pumpkin spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large mixing bowl, add gluten-free flour and salt and whisk to combine.
  2. Without overworking, work in butter gently with a fork or pastry cutter to cut it in.
  3. Next, slowly add cold water to the mixture and use a wooden spoon to stir.
  4. Once the dough is loosely formed, transfer to a piece of plastic wrap and work gently to form a 1/2 inch thick disc.
  5. Wrap and refrigerate for at least 30 minutes, then warm back up slightly before using.
  6. As the dough chills, preheat the oven to 425 degrees F and prepare the pie filling.
  7. Add all pie filling ingredients to a blender (or a bowl and use a hand beater) and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed.
  8. To roll out the crust, unwrap the disc and place between two layers of wax or parchment paper.
  9. Use a rolling pin to gently roll it into a 9-11 inch circle
  10. Ease the crust into the pan, repairing tears with wet fingers and gently use hands to form into the pan.
  11. Pour filling into pie crust and bake for 58-65 minutes until light golden brown and the filling has some cracks on the top.
  12. Remove from oven and let cool completely before loosely covering and transferring to the fridge for 4-6 hours (or overnight).

About Post Author

Brianne Thornton

author

I have worked as a clinical dietitian in Southern Wisconsin since 2014, and in 2017 I earned my master of science (MS) in Integrative and Functional Nutrition (IFN). As an integrative and functional nutritionist, I am trained to identify and remove barriers that prevent healing and address the underlying cause of a number of illnesses. My recommendations involve many aspects of health, including diet, physical activity, hydration, stress management, sleep, hygiene, supplements, and a variety of mind-body therapies to promote healing and optimal health. Each plan is tailored to a client’s specific needs, preferences, and daily life, making the lifestyle changes realistic and maintainable. I specialize in whole person, individualized care and incorporate a variety of integrative therapies to support overall wellness and vitality.

See author's posts

Filed Under: Recipes

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