Gluten-Free Pastry is Easy! Try These Pumpkin Pies with Chickpea + Coconut Pastry

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What better way to get in the spooky spirit of Halloween or celebrate Thanksgiving than with a pumpkin pie? This incredible recipe from Jacqueline of Brown Paper Bag Nutrition is an absolute winner, not only is it gluten-free but it’s packed full of nourishing ingredients and is an absolute knockout dish to sit in the centre of a celebratory table.

Give this recipe a go, or even just try creating her fabulous pastry with your own filling ideas. This recipe makes 2 individual pies

pumpkin pie with coconut pastry

Pumpkin Pies with Chickpea + Coconut Pastry

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 pies

Equipment

  • food processor

Ingredients

Pastry

Filling

  • 1 leek white part only, finely sliced
  • 1 tsp coconut oil
  • 2 cups cooked pumpkin pieces – roast with your preferred oil, salt + pepper to bring out the natural sugars beautifully.

Option 1 Filling Additions (to make 2 pies)

  • ½ cup quark (a fresh acid set cheese) cottage cheese or cashew cheese.
  • 1-2 tsp harissa paste or to your desired spicy taste
  • ½ tsp lemon rind and lemon wedges to serve
  • Herbs of choice: chives and coriander work well or whatever is on hand for garnish

Option 2 Filling Additions: (to make 2 pies)

  • 1 cup feta cheese
  • 1 tsp lemon thyme sprigs
  • 2 tbsp smoky tomato relish or chutney

Instructions

Pastry

  • Preheat oven to 180°C.
  • In a food processor, combine flours with salt and blitz briefly, before slowly pouring in liquids as the blade is moving. It should form a sticky dough. You may need to increase the amount of coconut flour slightly if the dough feels too wet.
  • Remove from food processor, roll dough in two pieces and place each on two large separate pieces of baking paper. Cut the paper so that it can be rolled out to a size to fit your pastry moulds/tins, and can be double over the top ready to roll. I used 11cm diameter springform tins.
  • Using a rolling pin, roll out the dough evenly between the two sheets of baking paper. Use your pastry moulds to gauge the size and thickness required. Approx 50mm thickness is appropriate.
  • Leave both sheets of baking paper on the pastry and shape into your moulds/tins, followed by pastry weights and place in oven for 15 minutes to blind bake.
  • Remove from oven and fill.

Filling

  • You can use the filling to do two of the same pies or mix it up and make two different ones, they’re both as easy as pie! (Sorry, but that had to happen)
  • Saute your leeks in coconut oil in a small fry pan over medium heat for approximately 4-5min.
  • Remove baking weights and the layer of baking paper holding them from the pastry.
  • Spread either filling additionals you choose into the base, then sprinkle evenly with the sautéed leeks.
  • Top with pumpkin pieces and place in the oven for a further 30min.
  • Allow to cool for 5min before lifting the pies from their moulds/tins and removing all baking paper.
  • Serve with herbs to garnish or a dollop of smoky tomato relish.

Notes

*You will need baking weights some rice or dry legumes to dry bake the pastry.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Savoury, Breakfast, Dinner, Lunch, Main Course, School Lunches, Special Occasion - Adult Party
Keyword Besan, coconut flour, feta cheese, leek, olive oil, pumpkin seeds
Allergy FODMAP Friendly, Gluten Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Vegetarian

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

Want a sweeter pumpkin pie to celebrate Thanksgiving, Halloween, or just your love of pumpkins? Try this beautiful healthy pumpkin pie!

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About the Author: Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

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