Gluten Free Almond Crust Pumpkin Pie with Kabocha

Fall is my favorite season.  It's colorful in a way that is calm and serene.  It's slightly chilly in a way that makes you want to cuddle in your bed all day long.  The air smells a bit like misty rain and the sun is often bright and warm (even in Seattle).  It is also a great season for taking portrait photos with gorgeous lighting through clean misty air and bright orange/yellow background.  And then, food.  I have the biggest and healthiest appetite around this time of the year.  

Seeing all these colorful, vibrant and funny looking pumpkins usually means Halloween fun.  Every year, we go to a pumpkin patch, indulge some farm fresh refreshments and wonder around the corn maze as you also do.  This will be the first year since we had kids that we'll have to skip it all.  I'm not too wild about Halloween to be honest but it is a major bummer for the kids to miss out on the event.  But we can still have fun in many ways.  One of which, we can cook all kinds of our fall favorite dishes which are also comfort food, like this pumpkin pie.  My family loves pumpkin pie.  My favorite pie is definitely apple, but they prefer pumpkin pie.  For this recipe, I used home made kabocha pumpkin puree for the pie.  It is a Japanese pumpkin and that is what I grew up eating.  It is more dense, sweet and has richer flavor than other varieties and it might even be tad bitter.  Kabocha flavor in pie is usually too rich for my kids, so I add slightly more condensed milk and eggs than making it with canned puree to even out the richness.  

Making my own puree isn't necessary of course but it is rewarding for sure.  You can taste the earthiness and I do love the slightly dense, dark chocolaty flavor.  I also tweeted the crust a bit and made it gluten free, which I do all the time when I made a pie.  I used almond meal and coconut flour as well as coconut oil.  This combination mades really nice and flaky crust.  You won't miss butter or regular flour at all.  

My husband and I are also thinking about jumping into doing a week long quick cleanse soon.  I'll be looking into some new exciting recipes for cleanse.  If you have any recommendations for recipes, please send it in my way in the comment!

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Gluten Free Pumpkin Pie with Kabocha Purée

Yield

9" pie

Author

Bella Bonito

Prep time

1 Hour

Cook time

45 Min

Total time

1 H & 45 M

Ingredients

Almond Coconut Crust

• 3 tablespoons of coconut oil cold
• 1 cup of almond flour
• 1 cup of coconut flour
• 1/2 cup of coconut sugar
• 1/2 teaspoon of salt
• 1 egg
• 3 tablespoons ice water (to adjust)

Kabocha Pumpkin Purée Filling

• 1 1/2 cups of kabocha pumpkin purée (about half of kabocha)
• 2 large eggs
• 1 cup of condensed milk
• 1 teaspoons of cinnamon
• 1 teaspoon of nutmeg
• 1 pinch of salt
• 1 teaspoon of vanilla extract
• 1/2 cup of honey or brown sugar (optional)

Instructions

1. For crust, Combine all the ingredients together and blend them in the food processor until it forms a ball. If it's too dry, adjust the texture by adding ice water. Take the dough out, roll it out flat.  Grease the pie sheet with spray oil or butter.  Place the flattened dough onto the pie sheet and shape it along the edge.  Wrap it with a film and rest it in the refrigerator for at least an hour.
2. For filling, preheat the oven at 400ºF/200ºC. Cut kabocha in half and take the seeds out to clean. Grease the pan and roast kabocha for about 30 minutes skin side up until inside in cooked all the way. Take the inside kabocha off the skin by using a spoon and put it in a bowl. Purée it until it's smooth in a food processor. Add the rest of the filling ingredients and mix until everything mixed and smooth. djust the sweetness for your preference with honey or brown sugar.
3. Turn the oven down for 350ºF/180ºC.  Take the crust out of the refrigerator, poke some holes with a folk at the bottom.  Pour the filling over and bake it in the oven for about 40 minutes.  
4. Check the middle to see if it's baked all the way, take it out of the oven and let it cool before serving.

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