The ultimate GF pie!

Pumpkin season is upon us....holidays right around the corner ...what is more fragrant of the holidays than a tasty pie crust, and better yet a tasty and healthy GF pie crust? ...and what better way to dance into this wonderful and joyful season than by making delicious pumpkin cheesecake! 

Ingredients: Gluten-Free Pie Crust

Ingredients: · 1/2 cup grass-fed butter, room temperature and 1/2 cup coconut oil  · ½ cup coconut sugar · 1 egg · 1½ cups cassava flour

Directions: 1. Preheat oven to 350 F. 2. In a large mixing bowl, add in butter and coconut sugar. 3. beat butter and sugar until creamy. 4. Add in the egg and continue mixing. 5. Slowly add in cassava flour a little bit at a time, until it is well combined. 6. Pour crust mixture into pie pan or 9x13 baking dish. 7. Par-bake crust for 15 minutes. For the Filling: · 16 ounces paleo non-dairy cream cheese  ¾ cup pumpkin puree · ½ cup maple syrup · 3 eggs · 1 tablespoon vanilla extract · ½ teaspoon nutmeg · ½ teaspoon ginger · ¼ teaspoon cloves

· Topping: · Whipped coconut cream (optional)

Directions: 1. Preheat oven to 350 F. 2. Prepare crust and bake in a 9x13 or 8x8 baking dish for 15 minutes. (Note: crust will be thicker in an 8x8 dish) 3. In a food processor, add in cream cheese, pumpkin puree, maple syrup, eggs, vanilla, nutmeg, ginger and cloves. 4. Process ingredients until completely smooth. 5. Remove crust from oven and fill with cream cheese mixture. 6. Place the bars back in the oven and bake for 50 minutes or until a toothpick inserted comes out clean. 7. Top with whipped coconut cream, if desired. 

You can use this pie crust with any filling you desire and with this now you can please healthy, organic and deliciously your family and friends this holiday season !