Grain-Free, Dairy-Free Pumpkin Pie
It is that time of year – pumpkins and pumpkin recipes. And what a better way to celebrate the pumpkin season than with a freshly baked Pumpkin Pie. In this Pumpkin Pie recipe, the crust is made without grains or dairy. The flaky crust comes from almond flour and healthy cassava flour, coconut oil or dairy-free butter and a light sprinkle of sugar and cinnamon.
For the creamy Pumpkin Pie filling, I used coconut milk, adding extra creaminess. I also added healthy molasses, giving the pumpkin filling richness, and a beautiful caramel colour. As with most pumpkin pie recipes, the spices are cinnamon, ginger and nutmeg. I have also doubled up on the vanilla. I can’t tell you how delicious this pumpkin pie turned out. I think it is the molasses and extra vanilla that made this pie. The filling is super light and creamy. You would never know that this gluten-free pumpkin pie is dairy-free.
the easiest grain-free pie crust – ever!
What I love about this pumpkin pie is the simplicity. Anyone can make this pie recipe into a perfect dairy-free pumpkin pie. For the grain-free crust, all you do is place the ingredients into a food processor, pulse to form a soft dough and then chill. When ready, using your fingers, press the dough into the pie dish. No rolling of the dough – no mess – and the crust is perfect.
First, for the dairy-free pumpkin filling, you beat the eggs with the sugar and then add the remaining ingredients and briskly whisk everything together. Before you pour the filling into the crust, you need to partially pre-bake the crust. By baking the crust first, it will stay buttery and not soggy.
you can’t rush the pumpkin pie,
If you want a silky gluten-free pumpkin pie with a perfect crust, there are few things to keep in mind. First, the pie crust dough has to be chilled, the crust has to be partially baked before adding the filling, and the filling is slowly baked so that it doesn’t crack. It becomes more like a delicious pumpkin custard. I know…many steps, but you will have a perfect and incredibly delicious Pumpkin Pie without grains and dairy.
To make sure you have plenty of Pumpkin Pie to go around, I suggest making two pies. If you have any leftovers, cover the pie with plastic wrap and keep it in the fridge. The pie will keep for up to five days when refrigerated. Just do not add the whipped cream until you are ready to serve the pie.
Whether you are serving this heavenly Pumpkin Pie for Thanksgiving, Christmas or Easter, or any time of the year, it will be a huge hit. This year is the first time I got my brother to try a slice because he doesn’t like pumpkin. His comment, oh wow, I wish I tried this pumpkin pie before, it is so delicious 🙂 and he had a second slice. I think it was the molasses and double vanilla that made the big difference. I hope you enjoy this Pumpkin Pie, and if you are celebrating the holidays, Happy Holidays to your family from our home to yours.
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