The Best Gluten & Dairy Free Pumpkin Pie

The Best Gluten & Dairy Free Pumpkin Pie

The Best Gluten & Dairy Free Pumpkin Pie

When you have food sensitivities or allergies, being able to enjoy a holiday favourite like pumpkin pie with your friends and family is something to really be thankful for. At my family’s table, we avoid gluten and dairy, which is why I created this delicious pumpkin pie recipe that is free of both. With coconut milk in the pie and a tasty maple-nut crust, you won’t feel like you are missing out on anything at all! 

 
The pie is sweetened only with pure maple syrup. If you prefer a light/flakey crust, you can use the filling of this recipe with a pre-made gluten and dairy-free pie crust, however, I like the flavour and texture that the nut crust offers. You also get the added bonus of extra protein and omega 3 fats from the almonds and pecans. 
 

Dairy & Gluten Free Pumpkin Pie Recipe

(Copyright © 2016 AvivaAllen.com. All Rights Reserved)

Ingredients:

Crust

1 cup raw almonds
3/4 cup raw pecans
1/4 cup water
2 Tbsp. extra virgin olive oil
2 Tbsp. pure maple syrup
1/4 tsp. ground cinnamon 


Filling

1 + 3/4 cup pumpkin puree*
3 large eggs
1/4 cup unsweetened coconut milk 
1/2 cup pure maple syrup
1 tsp. pure vanilla extract
1/2 cup almond flour
1/2 tsp. sea salt
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon

Directions: 

  1. Preheat oven to 350°F.
  2. Combine all crust ingredients into a food processor and process until a thick mixture is formed. Press mixture into a glass pie dish, greased well with olive oil.
  3. Pre-bake crust for 15 minutes. Remove from oven and let cool for 10 minutes. 
  4. In a large bowl, whisk together all filling ingredients. Pour filling evenly into pie crust. Bake for approximately 55 minutes or until filling is firm.
  5. Let pie cool completely and serve.


Notes: If using canned pumpkin, use one 14 oz. can of unsweetened pumpkin purée. If using fresh pumpkin, use a 3 - 3 1/2 lb. pumpkin. To prepare purée, preheat oven to 375°F. Cut pumpkin in half and scoop out seeds and stringy flesh. Place pumpkin halves, insides facing down, onto a baking sheet and bake for approximately 1 hour, or until flesh is soft. Remove from oven and let cool completely. Scoop out flesh and purée until smooth in a food processor. 

Do you have a favourite non-dairy whipped “cream" topping? Please share your recipes or best store-bought alternatives in the comment section below. 

 
Happy Thanksgiving!
 
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