Indiana Functional Medicine at Carmel Clinic

NO BAKE PUMPKIN PIE

Author: - Post Date: July 27, 2011

INGREDIENTS:

• Cookie Almond Crust
• 4 cookies
• Handful of sliced almonds
• 4 oz. marzipan (microwave to soften)
• 2 Tbl. Coconut oil or GFCF margarine

Pumpkin Filling:

• 3 Tbl. cold orange juice
• 2 tsp. vanilla extract
• 2 tsp. gelatin
• 1 cup coconut milk
• 2/3 cup sugar
• ¾ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 3 large egg yolks
• 1-15 oz. can pumpkin puree

DIRECTIONS:

For the crust: Adjust oven rack to lower middle position and heat oven to 325 degrees.

Pulse cookies, almonds and marzipan in food processor until evenly and finely ground, about 15 two second pulses (you should end up with one cup crumbs) Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to a 9 inch pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve. Using flat bottomed ramiken or dry measuring cup, press and smooth crumbs into pie plate. Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.

For the filling: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes. Combine ½ cup coconut milk, 1/3 cup sugar, salt and spices in small saucepan. Cook over medium low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot mixture into yolk mixture, whisking constantly. Return mixture to pan and cook over medium low heat, stirring constantly and scraping bottom of pot with heat proof spatula, until custard is thickened and registers 175-180 degrees on an instant read thermometer, about 2 minutes. Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved. Puree pumpkin in food processor until smooth, 10-15 seconds. With machine running, add remaining ½ cup coconut milk through feed tube in steady stream.Scrape sides of bowl and process for additional 10-15 seconds. Add pumpkin mixture to custard mixture and stir until completely smooth. Transfer filling to cooled crust. Chill pie, uncovered, until filling is just set, about 3 hours. Cover pie with plastic wrap and continue to chill until fully set, at least 6 hours and up to 24 hours. Cut pie into wedges and serve.

Recipe Source: Spectrum Magazine
Disclaimer: Please review all ingredients carefully if you have known food intolerances or allergies