Last fall, I had a thing for pumpkins. I made pumpkin everything. I was already gluten, soy, dairy and by that point, corn free, so I had to bring my own food to Thanksgiving dinner. It was yummy! I had roast chicken, Sweet Potato Casserole (coming soon), other things and Gluten Free Pecan and Gluten Free Pumpkin Pie! Shirley, at gluten free easily, even mentioned me by name, because we were talking about how to make a crustless, gluten free Pecan Pie.
I tweaked Erin's recipe at $5 Dinner Mom:
4 eggs
1 cup Sucanat (I'd like to try honey instead next time)
1/2 cup maple syrup
4 Tbsp coconut oil, unrefined, melted
1/2 tsp salt
1 1/2 cup halved pecans (1 cup chopped, or beaten with my salt container, because I just now remembered I could have used my mini food processor to chop the suckers)
1/4 cup Coconut Flour
2-3 Tbsp Chia seeds
Mix all except 1/2 cup of pecans. Put in oiled pie plate. Top with concentric circles of halved pecans. Bake at 350 for 25ish minutes, until knife inserted is mostly clean when pulled out. Taste if you like ;) My dumb oven is taking a very long time to heat and bake, so my edges got a little burned, but it still tastes awesome.
Mmmmmmm! I remember your pumpkin phase! :)
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