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.

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

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

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

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

Enjoy your pie!

Charity