GF and Dairy free Pumpkin Pie recipe

I could not celebrate Thanksgiving without pumpkin pie! Besides Turkey, its my favorite part of the holiday feast. I searched Pinterest and the world wide web for the perfect recipe but I found one via a friend that is GF also. Did I mention that Big B and I took our first two night getaway from the kiddos?! We spent two nights in Sonoma and had an absolute blast. On the trip we meet another couple that is also gluten free. We talked CSA's, food blogs, and swapped Thanksgiving recipe plans. Its really nice to connect with those who "get it". This new friend gave me this simple crust recipe. I used a modified Grandma's Pumpkin Pie recipe for the filling. I will keep this one for the books!

Praline Pie Crust-GF

2 tablespoons vegan butter 
1 tbs of cinnamon
1 tsp of celtic sea salt
2 cups chopped pecans
1/4 cup raw pumpkin seeds
2 tablespoons organic light brown sugar
1/4 cup maple syrup(grade B)

Preheat oven to 350°. Grease a 9 inch tart pan. Place all of the dry ingredients into a food processor and pulse until the mixture looks like coarse sand. Add in the vegan butter and mix several times in until the crumbs are moist and begin to fall away from the sides of the bowl. Remove the mixture from the processor and add the maple syrup, stirring until fully combined.

Dump the mix into the tart pan and spread evenly. Using your fingers firmly press the crumbs across the bottom and up the sides. 
Bake in the center of the oven for about 9 minutes. 
Remove the pan and set aside.

You could easily omit the sugar and use pastured butter for a SCD version.

Grandmas Pumpkin Pie Filling-Adapted Diary Free

1 1/2 cups canned pure pumpkin
2 large eggs
1 cup unsweetened original coconut milk
1/2 cup pure maple syrup (preferably Grade B)
1 tablespoon flaxseed flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 tsp. celtic sea salt

Preheat oven to 350°. Whisk canned pure pumpkin and eggs to blend well in a medium bowl. Add coconut milk, maple syrup, flaxseed flour, cinnamon, ginger, and sea salt; whisk to blend well. Pour filling into the pre-baked crust in the tart pan. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. 


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