To Ksenia Lova, the blogger behind Breakfast Criminals, no Thanksgiving festivity is complete without two things: a proper cranberry sauce (with secret ingredient–orange zest), and a proper pumpkin pie. Good thing she’s quite the baker and created a gluten- and dairy-free version without the guilt.
What You’ll Need:
1 cup gluten-free flour (I used sorghum flour)
1/2 cup melted coconut oil
1 tablespoon honey (or brown rice syrup)
1 teaspoon cinnamon
1 can (15-ounces) pumpkin
1/2 tbs maca
1/3 cup honey (or brown rice syrup)
1 teaspoon cinnamon & pumpkin pie spice
What to Do:
Warm up the oven to 350°
Mix all crust ingredients well, then press the dough into a 13-inch baking pan, and bake for 15 minutes or until it the crust starts to brown.
While crust is baking, mix all the filling ingredients.
Pour the filling into the crust and bake for about an hour, or until the filling is solid.
Cool and refrigerate. Serve with love!