Happy Thanksgiving week everybody! In a decade of Spunky recipes I have made several pumpkin pies, which had to be free of eggs (in the filling) and grains (in the crust).

Since my family has been using Prime My Body we can all eat eggs in things again, as well as gluten-free grains, YAY!!  🎉🎉 This is because CBD is SO good at treating inflammation. All animals with a backbone have an Endocannabinoid system (ECS). This system feeds the endocrine system, immune system, and nervous systems. When the ECS is depleted these systems can’t function properly. Hemp oil got us OUT of inflammation, and we have successfully reintroduced so many foods!

So to celebrate being able to eat these foods (which makes life much easier), I created the BEST Classic Gluten-Free Pumpkin Pie with Bobs Red Mill 1 to 1 gluten-free flour mix, and a classic baked filling! After making it several times, tweaking and tweaking again, this pie is exactly the way I wanted it! The crust is SO flakey, and doesn’t burn. The filling is THE BEST baked pumpkin pie filling my husband and I have ever tasted! Can’t wait for you to to make this pie!

Also, look for an email from me in a few days because I’m going to have a HUGE Prime My Body sale for you!!!

The Best Classic Gluten-Free Pumpkin Pie

Easy Flakey Gluten-Free Crust That Doesn’t Burn

1.5 cups Bella All Purpose Mix (my fave) or  Bobs Red Mill 1 to 1 gluten-free flour mix
1/2 teaspoon fine sea salt
1 tablespoon sugar of choice
1/2 cup Nativa Refined Coconut Oil*
1/4 cup full-fat coconut milk (I prefer Aroy-D from Asian grocery stores)

*must be refined coconut oil for the best flakey texture

1. Set the oven to 400 F.
2. Add the flour mix, salt, and sugar to the mixing bowl and whisk to combine.
3. Add the coconut oil and coconut milk and combine until a ball begins to form.
4. Slide the dough onto a piece of unbleached parchment paper, and press it into a flat ball with your hands.
5. Lay another piece of paper on top and roll the dough out between the two sheets to about 11 inches.
6. Remove the top paper, and lay a 10″ ceramic pie dish over top, upside down. Slide one hand under the paper and quickly flip the dish and the crust over.
7. Peel back the paper and use your fingers to press the crust into the dish so that the edges are neat and there are no cracks.
8. Poke the bottom about seven times with a fork and bake the crust for 18 minutes, then remove from the oven.

Pumpkin Pie Filling

3 eggs
1 cup full-fat coconut milk (I prefer Aroy-D from Asian grocery stores)
1/2 teaspoon fine sea salt
1 tablespoon Pumpkin Pie Spice Mix
1/2 cup granulated sugar of choice
1/4 teaspoon liquid vanilla stevia
1 (15 oz) can of pumpkin puree (NOT “pumpkin pie filling”)

1. Add all of the ingredients to the blender, adding the pumpkin puree last, and puree until smooth.
2. Pour into the par-baked crust from above and bake for 45 minutes.
3. Allow to cool for at least a few hours before serving.
4. Slice and enjoy!

Makes one 10 inch pie.

♥, Kelly

P.S. Don’t forget to sign up to get my next email for a HUGE sale!!