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Pumpkin Pie: Gluten And Dairy Free

As promised, here’s is my gluten and dairy free pumpkin pie. I am not a huge pumpkin fan, but many of my family members are, so I like to bring an allergy friendly pie. First you need to make the crust!

Combine the following:

1 cup of almond flour

1 cup of brown rice flour (you can do all almond if your avoiding grain)

1 egg

2TBSP of coconut oil (you can use butter if your not dairy free)

pinch of salt

mix together until you have a firm ball of dough. Press it into the pie pan until you have a thin layer of dough covering the dish.

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Next you need to make your filling! I roasted a pumpkin but you can used canned pumpkin as well.

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For the filling, combine the following:

1.5 cups of pureed pumpkin

3 eggs

1/2 can of full fat coconut milk

1/2 cup of honey OR maple syrup

1 TBSP ground cinaamon

1 TBSP ground nutmeg

pinch of salt

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Pour the filling into the crust. Bake at 350 degrees for 45 minutes.

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Let cool for 60 minutes and then serve with your favorite whipped cream substitute.  Pictured is coconut whipped cream.

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Enjoy your pie!

Charity

 

 

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