🥧 Gluten-Free Pumpkin Pie with Turmeric Golden Milk Latte

15 minutes prep / 30-45 minutes cook

Kristen Roberts from Krave Wellness is back again with an amazing dessert for the fall – a Pumpkin Pie that is not only gluten-free but made with our Golden Milk Latte. This pie barely made it to the photos because it’s so delicious. If you’re looking for a healthier version of this signature autumn dish that doesn’t skimp on flavor, this is it.

Gluten Free Pumpkin Pie Recipe - Farmtrue

Colorful leaves are crunching underfoot, which means Fall has finally arrived and holiday gatherings will be upon us sooner than it seems possible! Nothing says Autumn quite like a homemade pie, so for this recipe share, we decided to bring you a gluten-free pumpkin pie featuring Farmtrue Superfuel Golden Milk Latte rather than a traditional pumpkin pie spice. As a Nutritional Therapy Practitioner, I am always looking for ways to make familiar recipes more supportive for long-term wellness and this recipe does just that! It’s flavorful, comforting, and nutrient-dense. If you’re all about the crust then you’ll be pleased to know this one comes together incredibly well and is possibly even more delicious than the traditional recipe you may have grown up with! I hope you enjoy this nourishing pie!

Serving Suggestion:
Whipped coconut cream featuring Farmtrue Warming Spice, vanilla extract or bean powder, and maple syrup!

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FALL

15 minutes prep / 30-45 minutes cook

🥧 Gluten-Free Pumpkin Pie with Turmeric Golden Milk Latte

Ingredients

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Gluten Free Pie Crust

1 ¼ cups raw organic cashews
½ cup organic rolled oats
2 pitted organic medjool dates
¼ tsp sea salt
2 ½ tsp ground ginger
¾ cup gluten-free baking flour blend
¼ cup Farmtrue Ghee (traditional or vanilla maple chai)
¼ cup organic pure maple syrup

Pumpkin Pie Filling

2 cups organic pumpkin purée
2 ½ tbsp arrowroot starch
¾ cup organic full fat coconut milk (canned)
¼ cup organic dark brown sugar or coconut sugar
¼ cup maple syrup
5 tsp Farmtrue Superfuel Latte, plus more to taste preference

Directions

Preheat your oven to 350º F and lightly grease a 9-inch springform pan or standard pie pan with coconut oil. Set aside. Prepare your crust by adding the cashews, oats, dates, sea salt and ginger to a food processor and pulse until you have a fine meal, not a powder. Add your gluten-free flour and pulse again to combine. Add your ghee and maple syrup and pulse again until a dough forms. It should take shape when you squeeze it between your fingers. Transfer the crust to your greased pan and use clean hands to evenly distribute, a clean flat bottomed drinking glass is helpful here as well. Poke the bottom of the crust 8 times with a fork so it doesn’t puff up when baking. Bake for 10 minutes and then remove from the oven. Prepare the filling. Wipe out the food processor bowl if you would like to but it isn’t necessary. Add all filling ingredients to the food processor and process on high until creamy and smooth. Scrape down the sides if necessary. Taste and adjust flavor to your liking. Add the filling to the crust and smooth. Bake for 32-42 minutes or until the edges are golden and center is set and looks slightly dry. Let cool at room temperature. Chill or leave covered on the counter.

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