Wondrous GFCF pumpkin pie recipe. It's really good, so good people who are not GFCF will beg for seconds. Note that if you can't find GFCF marzipan for the crust, you can add ground blanched almonds (4 ounces) and add a little more coconut oil and another quarter cup of sugar. This recipe is for an 8-inch pie pan. Add 30-50% more to fill a 9.5 inch pie pan, depending on how thick you want the pie. If you want the baked look to it, you can use a pastry torch or bake 15 min in oven before cooling as instructed. When in a pinch for time, stick the pie in the freezer for an hour, and it will be set and ready to go.

To make this egg-free, add a cup of GFCF marshmallow creme to the filling and double the gelatin. Use egg-free cookies for crust. To avoid nuts, make an egg-free cookie crust. If you do that, you might not need much coconut oil, just a pinch at most.

No-Bake Pumpkin Pie

(Serves 8) 

Cookie-Almond Crust
 
4 cookies (I used Pamela's ginger cookies)
Handful of sliced almonds
About 4 ounces marzipan (mine was hard, so I microwaved to soften)
About 2+ tablespoons coconut oil (use more if necessary) or ghee or gfcf
margarine

[Any cookies or nuts would work for this crust. But you may need to add
sugar, if you're not using marzipan or lots of sweet cookies.]
 
Pumpkin Filling
 
3 tablespoons cold orange juice
2 teaspoons vanilla extract
2 teaspoons gelatin (from 1 package)
1 cup coconut milk (other milk subs would probably work okay too, but
nothing quite thickens like coconut milk)
2/3 cup (4 3/4 ounces) sugar
3/4 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large egg yolks
1 (15-ounce) can plain pumpkin puree (1 3/4 cups)
 
1. FOR THE CRUST: Adjust oven rack to lower middle position and heat oven
to 325 degrees.
 
2. Pulse cookies, almonds and marzipan in food processor until evenly and
finely ground, about fifteen 2-second pulses (you should have 1 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
9-inch pie plate and spread evenly over bottom and sides; wipe out food
processor bowl and reserve. Using flat-bottomed ramekin or dry measuring
cup, press and smooth crumbs into pie plate (see illustration, at left).
Bake until fragrant and browned around edges, 15 to 18 minutes. Cool
completely on wire rack.
 
3. 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.
 
4. Combine 1/2 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 heatproof spatula, until
custard is thickened and registers 175 to 180 degrees on instant-read
thermometer, about 2 minutes. (When properly cooked, custard should form
slight ridge on tip of spatula when bottom of pan is scraped and spatula is
lifted.) Immediately pour custard over gelatin mixture and stir until smooth
and gelatin has completely dissolved.
 
5. Puree pumpkin in food processor until smooth, 10 to 15 seconds. With
machine running, add remaining 1/2 cup coconut milk through feed tube in
steady stream. Scrape sides of bowl and process for additional 10 to 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 and up to 24 hours. Cut pie into wedges
and serve.