Pumpkin Pie Recipe – Gluten, Dairy, and Refined Sugar Free
What would Thanksgiving be without pumpkin pie? For me, the thought is just too horrific to bear.
In my house, no pumpkin pie at Thanksgiving would cause an uproar. The “villagers” would line up with torches burning and pitchforks in hand, determined to find and destroy the evil that brought about such a catastrophe.
This year however, I can’t rely on my old standby recipe, the one I have made for more years than I care to admit in writing. This year I need to make a pumpkin pie that is not just gluten free but dairy and refined sugar free as well.
The reason is this little guy:
Meet Wes, the newest addition to our family. He is sweet and adorable and utterly delicious and we just can’t get enough of him. And as it turns out, unable to have gluten, dairy, and refined sugar. Which means Mommy can’t have gluten, dairy, or refined sugar. Which means I need a new recipe for pumpkin pie this year.
Since my family can detect even the slightest change in our Thanksgiving Day menu, and protest such change loudly and with much drama, I need the recipe to be undetectable from my old standby recipe. So off to the kitchen I went for a little experimenting and here is the result.
I am confident the “villagers” will be pleased and leave their pitchforks at home. In fact the only forks I expect to see are the ones putting bites of this pie into their mouths.
Recipe Notes: Need a good pie crust recipe? Check out my step by step recipe for perfect gluten free pie crust. To make dairy and refined sugar free use coconut palm sugar in place of the sugar called for in the recipe and in place of the butter (used in the pie crust recipe) use either dairy free buttery sticks (such as from Earth Balance) or shortening sticks – I find these work better than the dairy free buttery spreads. For the coconut milk, use canned, not the coconut milk beverage sold in the refrigerated section.
- Gluten free non-stick cooking spray
- 1 9 inch gluten free pie crust, unbaked
- 2 large eggs
- 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
- ¾ cup Wholesome Sweeteners Coconut Palm Sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- 2 teaspoons pure vanilla extract
- 1 (13.5 ounce) can full fat coconut milk
Preheat oven to 425 degrees.
Spray a 9 inch pie pan with cooking spray. Line with the pie crust.
In a large mixing bowl, whisk the eggs. Add the pumpkin, coconut sugar, cinnamon, salt, ginger, cloves, nutmeg, and vanilla. Whisk to combine. Add the coconut milk and whisk well until combined. Pour the mixture into the pie crust.
Place pie in oven and bake for 15 minutes. Leave pie in oven, reduce heat to 350 and continue to bake for another 40 – 45 minutes or until the center looks set. If the crust is browning too much, loosely lay a piece of foil over the pie.
Allow the pie to cool for 2 hours, then refrigerate until serving.
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