This pumpkin pie is so good you won’t miss the dairy, gluten or even sugar, so I didn’t give it a special name. This is just good pumpkin pie – perfect for any holiday or craving.
Bakers note: I’ll tell you straight up that I have never, ever liked pie crusts. I love pie guts, so what I prefer to do is buy dairy free, gluten free pie crusts at the local health food store instead of making my own. Since I know I am a weirdo in not liking crusts, I did figure out a gluten free, dairy free crust for people who want to make their own.
We’ll save the best for last and start with how to make the pie crust.
Pie Crust
First, go to Whole Foods and buy dairy free, gluten free pie crusts. Oh wait, that’s just me.
Pre-heat oven to 350F. Coat 9″ pie plate with coconut oil.
In a medium mixing bowl mix:
– 1 1/3 cups almond meal (or half almond meal and half coconut flour)
– 1/4 tsp salt
– 2 tsp cinnamon
Then add the following and mix together with hands:
– 2 T honey
– 6 T organic extra virgin coconut oil (melted)
Press the mixture into the pie plate as smoothly as possible. Place it in the oven and bake for 5 minutes. Then bring it out to cool while you make the pie filling.
Now for the good part – the guts!
Pie Filling
Pre-heat oven to 425F.
Add the following to a large mixing bowl and mix together using an electric hand mixer:
– 2 cups organic pumpkin purée (homemade or store-bought)
– 2 large eggs
– 1 T cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp ginger
– 1/4 tsp cloves
– 1/4 tsp salt
– 40 drops liquid stevia
Gradually add:
– 1 cup unsweetened vanilla almond milk
Once it is all mixed well, pour it into the pie crust evenly.
Bake for 35-40 minutes (in my oven it is 38 min). Let cool completely on the counter and then chill for at least 2 hours before serving.
Fresh out of the oven!
Enjoy and share! Something to be thankful for… real pumpkin pie!