AIP Pumpkin Pie

Health Highlights

Ingredients

1 1/2 cup	Tapioca starch (aka tapioca flour)
1/4 cup	Coconut flour
1/2 tsp	Sea Salt
1 tbsp	Gelatin dry powder, unsweetened
3/4 cup	Shortening (+ 2 tbsp Vegan - Nutiva brand available at amazon.ca)
2 tbsp	Applesauce, unsweetened
2 tbsp	Water
1 tsp	Apple cider vinegar
426 gm	Pumpkin
1 can(s) (13.5 oz)	Coconut milk, sweetened (full fat)
1/2 cup	Maple syrup
1 tbsp	Gelatin dry powder, unsweetened
1/2 tsp	Sea Salt
1 tbsp	Cinnamon
1 tsp	Ginger, ground
1/4 tsp	Ground cloves
1 dash	Mace, ground (or nutmeg if tolerated)

For the crust:
Combine flour, salt and gelatin in a mixing bowl
Cut shortening into flour mixture with a pastry cutter or two knives until it is the size of peas
Add applesauce, water and vinegar and mix with a spoon until combined
Roll out dough between two pieces of parchment
To place in pie pan, remove top layer of parchment, place the pan upside down in the center of the dough and then carefully flip the pan over holding on to the dough
Remove the remaining layer of parchment paper and gently press the dough into the pan, repairing any cracks as necessary
Trim excess dough from around the pan and shape the edges as desired
Using a fork, poke holes in the bottom of the crust
Bake at 350 degrees for 18-22 minutes (note: it will not brown as much as a traditional pie crust)
For the filling:
Combine all ingredients in a medium saucepan
Turn heat to medium low and cook until gelatin dissolves completely, stirring constantly, about 5-10 minutes (if gelatin doesn't want to dissolve, pour mixture into a blender and blend until incorporated)
Pour into baked pie crust and refrigerate until set (about 3 hours)

Calories 481

Calories from fat 250

Calories from saturated fat 60

Total Fat 27.7 g

Saturated Fat 6.7 g

Trans Fat 3.2 g

Polyunsaturated Fat 9.8 g

Monounsaturated Fat 10.1 g

Cholesterol 0

Sodium 517 mg

Potassium 401 mg

Total Carbohydrate 53 g

Dietary Fiber 3.2 g

Sugars 21.0 g

Protein 6.6 g

Vegetables

1.2