Crispy Crust Pumpkin Pie
Serves: One 9- Inch pie
  • 1⁄2 cup coconut oil, plus more for greasing the pie plate
  • 1 cup brown rice our
  • 1⁄4 cup tapioca our
  • 1⁄4 cup filtered water
  • 3 tablespoons arrowroot starch
  • 3⁄4 teaspoon xantham gum or guar gum 1⁄2 teaspoon sea salt
  • 11⁄2 cups organic pumpkin puree (from a carton)
  • 3⁄4 cup unsweetened coconut milk
  • 1⁄4 cup brown rice our
  • 1⁄3 cup coconut nectar or maple syrup
  • 2 tablespoons tapioca starch
  • 1 teaspoon stevia
  • 1 tablespoon Ener-G Egg Replacer mixed with 1⁄4 cup very hot fitered water
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder 1 teaspoon ground cinnamon 1⁄2 teaspoon xanthan gum
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon ground nutmeg
  1. Preheat the oven to 400oF. Lightly grease a 9-inch glass pie plate with coconut oil.
  2. Combine all the crust ingredients in a food processor and process until well blended. Press the dough into the sides of the pie plate. Cover the pie plate and place it in the fridge to let it set while you work on the pumpkin filling.
  3. Combine all the pumpkin filling ingredients in a large mixing bowl. Beat with an electric mixer until the pumpkin filling is smooth and creamy. Stop and scrape down the sides of the bowl, if necessary, to incorporate all the dry ingredients.
  4. Pour the pumpkin filling into the prepared pie plate and spread it out evenly, smoothing it with a spatula or a spoon. Pour some love in, as well, which is essential for baking.
  5. Bake the pie in the center of the oven for 10 minutes. Lower the oven temperature to 350°F and continue to bake for an additional 45 minutes, or until the pie is rm but still gives a little when lightly touched.
  6. Transfer the pie to a wire rack to cool completely. Once the pie is cool, cover and chill it in the refrigerator for at least 4 hours to achieve the best taste and texture. Chilling the pie overnight is even better.
Recipe by Solluna by Kimberly Snyder at