Pumpkin Pie - Dairy GF w/macaroon crust

By msweeney

Ingredients

• Crust:
• 2 1/2 cups shredded unsweetened coconut
• 1/2 cup sugar
• 1 1/2 tbsp potato starch or corn starch
• 1/4 tsp salt
• 4 egg whites, plus one additional egg white, separated (reserve 4 yolks for filling)
• 1 tsp vanilla
• Pumpkin filling:
• 2 cups pumpkin puree (plain, not spiced pumpkin pie filling)
• 1 cup full fat coconut milk
• 2 eggs, plus 4 reserved yolks from crust
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 1/2 tsp vanilla
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• pinch cloves
• Mixing bowls, whisk, non-stick cooking spray, 9 inch pie dish, aluminum foil, pastry brush, blender, saucepan

Details

Servings 9
Cooking time 120mins
Adapted from toriavey.com

Preparation

Step 1

Preheat oven to 325 degrees. In a mixing bowl, stir together coconut, potato starch, sugar and salt until thoroughly combined.

In a separate bowl, whisk together 4 egg whites and vanilla until frothy.

Pour egg mixture into coconut mixture and allow to sit for 20-30 minutes.

Generously grease a 9 inch pie dish with non-stick cooking spray and evenly press in the macaroon crust mixture.

Cover edge of the crust with aluminum foil and bake for 45 minutes.

Meanwhile, whisk remaining egg white with ½ tbsp of water.

When crust has finished baking, remove from oven. Brush crust with egg white to create a seal. After brushing on the egg white, put the protective foil back around the edge of the crust.

Bake for an additional 10 – 15 minutes till the crust is golden brown.