Pumpkin Pie Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 1 9-inch (23 cm) uncooked pie crust
• 500 g (2 cups) pumpkin puree
• 160 g (1/2 cup) maple syrup
• 3 medium eggs (135 g)
• 185 g (3/4 cup) regular, canned coconut milk
• 2.5 ml (1/2 tsp) ground cinnamon
• 2.5 ml (1/2 tsp) ground nutmeg
• 60 ml (4 tbsp) all-purpose flour "La Merveilleuse"

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. Line the bottom of the pie plate with a crust (deep glass plate).
3. Decorate the crust as desired.
4. In a large bowl, combine pumpkin puree, maple syrup, eggs, coconut milk and spices. Beat with an electric mixer until frothy.
5. Then add the flour by tablespoon, sprinkle over the mixture and beat vigorously between each addition to prevent the mixture from making lumps.
6. Place in the bottom of the plate and cook on the bottom rack for about 60 minutes or until the filling has set and the crust is golden brown underneath.
7. Allow to cool before savoring. Keep this pie in the refrigerator.