Pumpkin-Agave Pie with Sugar Cookie Crust

Summary: Gluten-free/Dairy-free Serves 8


1 package The Pure Pantry Organic Sugar Cookie Mix
2 cups organic canned pumpkin
1- 14 ounce can light coconut milk
2 eggs or egg replacer
1/4 cup agave nectar, preferably Nature’s Agave Amber variety
1/3 cup of brown sugar
1/3 cup of maple sugar
3 tablespoons of cornstarch
2 teaspoon pumpkin pie spice
1/2 teaspoon of sea salt


Preheat oven to 400˚.

Prepare sugar cookie recipe according to package directions.  Chill dough for 30 minutes.

In large mixing bowl, beat together pumpkin, coconut milk and eggs.  Add agave nectar.  In a small bowl whisk together both sugars, cornstarch, spices and salt.  Add to wet ingredients and blend until well combined.

Remove chilled dough from refrigerator.  Place one sheet of waxed paper down on work surface.  Generously flour waxed paper surface with gluten-free flour.  Place chilled dough on waxed paper and sprinkle top of dough with a little gluten-free flour.  Place another piece of waxed paper on top of dough.  Using a rolling pin, roll out dough to 9 inch circle.  Remove top sheet of waxed paper and turn over dough into pie plate.  Remove second piece of waxed paper.  Using a fork, prick a few tiny holes in the dough.

Pour pumpkin mixture into prepared crust and bake in middle of oven for 15 minutes then reduce temperature to 350˚F and bake for 40 minutes longer or until an inserted tester comes out clean.

Let cool completely before serving.

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