Delicious & Easy Gluten-Free and Dairy-Free Pumpkin Pie
(and no one will be able to tell!)
Thanksgiving is quickly approaching…in case you can’t tell by all the Thanksgiving stuff going on clearance in the stores to make room for Christmas already. You would almost think you missed Thanksgiving all together!
I’m so excited to enjoy this holiday with family and friends and eat really good food–that happens to be gluten-free and (mostly) dairy-free. If you or someone you share a holiday table with aren’t able to eat gluten or dairy, you know the struggle is real. Feasting is awesome.
When you can actually feast.
And it doesn’t taste like cardboard.
This year I felt really passionate about sharing my favorite Thanksgiving recipes that I’ve learned to make without gluten and without dairy in most cases, and created an E-book. I even tested all of the recipes out on gluten and dairy eating friends, and no one could tell.
Now that’s a win!
The E-book, A Gluten-Free Thanksgiving: a healthier twist on classics with many dairy free options, is available HERE for just $1.99
As someone who has had some disappointing gluten-free holiday meals, I know the stress that comes along with gearing up for Thanksgiving! I know what it’s like to not eat what everyone else is having, or feeling bad that someone made a regular dish AND a special gluten-free one just for me.
Thanksgiving cooking is already a job. Why not just cook one of each dish that everyone will enjoy?
I hope you are blessed by this E-book, and that you are able to relax a little bit knowing that everyone will enjoy the gluten-free dishes and not feel deprived themselves!
This Thanksgiving E-book even includes a schedule and shopping list to help make life easier for you.
Now, onto today’s recipe!
I decided to share this gluten and dairy-free pumpkin pie recipe from the E-book because pumpkin pie is just so classic, isn’t it? It’s a pretty huge staple at Thanksgiving for me, and I was SHOCKED with how delicious this pumpkin pie turned out.
I could seriously have eaten the whole thing. By myself. Possibly without even a fork.
You don’t even know how much self-discipline it took to not.
This recipe doesn’t include the crust because I haven’t personally tested out the crust recipe without grass-fed butter. So, I didn’t want to lead you astray with that. But if you have a pie crust you can eat, do it! I DO include the gluten-free crust recipe in the E-book.
This gluten-free and dairy-free pumpkin pie is also ridiculously EASY!
Like, throw it all in a blender easy (I absolutely love my blender, which is this Vitamix version, but any high-powered blender will totally do the trick here…or a whisk and some elbow grease!).
I’m making this recipe a couple more times before Thanksgiving just for funsies, too. Because it’s so easy. And delicious.
One thing to note before jumping into the recipe
If you want to use your own homemade pumpkin puree, definitely make sure you take the time to strain out as much water as possible. The less liquid in this the better so that it sets just perfect.
Ok, NOW onto the recipe!
- 15 oz canned or homemade pumpkin puree (15 oz is just slightly less than 2 cups)
- 1 egg
- 3 egg yolks
- ¾ cup cashew milk
- 1 cup coconut sugar or organic sugar
- 3 T brown rice flour
- ½ tsp salt
- 2 tsp cinnamon
- 1 ½ tsp ginger (use ½ tsp if you don’t like it with a kick!)
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp black pepper
- Preheat oven to 325 degrees F
- To make the pie filling, combine pumpkin, eggs, milk, sugar, brown rice flour, salt, pepper, and spices into a blender (isn’t that almost too easy?). Blend on medium high until smooth and creamy
- Pour into baked pie crust or greased pie pan and bake for 50-60 minutes
- The pie should be jiggly, but not runny when done
- Let cool before serving. Trust me. Custard needs to set
- Tada! Done! I told you it is easy.