by Jeanette 15 Comments
Gluten-Free Spiced Pumpkin Pie
Pumpkin Pie, along with Apple Crisp, are our family’s traditional desserts for Thanksgiving each year. Sometimes I offer to mix things up, but as many of you can probably relate, Thanksgiving is not the time to mess around with tradition in some households. This year, however, I was forced to make a few changes to our menu lineup due to my little guy’s gluten and dairy allergies. This year is the first time we will be eating a completely gluten-free and dairy-free Thanksgiving meal. A year ago, I would have been dumbfounded by how to convert a regular recipe to be gluten-free and dairy-free, but over the past year, I’ve learned a lot about gluten-free flours and dairy substitutes from the blogging community, and by experimenting on my own.
I’ve never been a pie maker. Some people make the most beautiful pie crusts with fluted edges and cutouts for the top crust. My pie crust never comes out very pretty. I start out with good intentions, but I just don’t have the patience to make the perfect looking pie. That’s why I usually cop out and make Apple Crisp or some other crisp or crumble. Thanksgiving is the only time I am required to make pie for my family, thankfully. Instead of a dough crust, I opted for a super easy graham cracker crust. It felt a bit like cheating, but my kids like graham crackers, and I think it goes well with pumpkin pie filling.
Fortunately, gluten-free graham crackers and graham cracker crumbs can be found at natural foods stores, so making a gluten-free graham cracker crust is a no-brainer. For the filling, I chose a dairy-free recipe, using light coconut milk. Although I cheated on the crust, I did make my own roasted pumpkin for the filling. Using roasted pumpkin makes this a richer tasting pie. After all, the filling is what my kids love best.
I have put together a complete list of healthy Gluten-Free and Dairy-Free Thanksgiving Recipes in case you’re still looking for ideas to round out your Thanksgiving menu.
Gluten-Free Pumpkin Pie Recipe
Adapted from 101 Cookbooks. I used unprocessed sugar and my own spice blend, and opted for light coconut milk to lighten up the recipe a bit. Although roasting fresh pumpkin makes this a richer tasting pumpkin pie, in a pinch, feel free to use canned pumpkin puree.
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 8
Ingredients
Roasted Pumpkin
- 1sugar pie pumpkin
- 2tablespoonsolive oil
- salt
Graham Cracker Pie Crust:
- 2cupsgluten-free graham cracker crumbs
- 1/3cupmelted coconut oil
- 2tablespoonsmaple syrup
Pumpkin Pie Filling:
- 3/4cupground jaggery or unrefined coconut sugar
- 2teaspoonsground cinnamon
- 1/2teaspoonground allspice
- 1/4teaspoonground cloves
- 1/4teaspoonground nutmeg
- 1teaspoonsalt
- 1tablespooncornstarch
- 1 1/2cupsRoasted Pumpkin Puree
- 1teaspoonvanilla extract
- 3large eggsbeaten
- 1cuplight coconut milk
Instructions
To Make Roasted Pumpkin:
Preheat oven to 400 degrees. Carefully cut the pumpkin into four wedges; cut off the stem. Scoop out the seeds and pulp (save the seeds for toasting)
Rub the pumpkin wedges with olive oil, and sprinkle lightly with salt.
Bake on a cookie sheet on the center rack until tender, about an hour. A knife should easily pierce through the pumpkin wedge.
Scoop flesh from the skins and puree in a food processor.
To Make Graham Cracker Crust:
Place graham cracker crumbs, coconut oil and maple syrup in a food processor and process until well combined.
Spoon into a pie pan and press crust evenly along bottom and sides of pan.
To Make Pumpkin Pie:
Preheat oven to 350 degrees.
In a large bowl, mix together jaggery, cinnamon, allspice, cloves, nutmeg, salt and cornstarch. Stir in pumpkin puree, vanilla, eggs and coconut milk, and mix until well combined.
Pour filling into pie crust.
Bake for about 50 minutes or until filling is firm and set.
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