Gluten Free, Dairy Free, Soy Free Pumpkin Pie

Thanksgiving is around the corner and the first day of Fall is this weekend. Yes, this weekend! Where did Summer go? With the new season upon us, I realized my gluten free dairy free soy free pumpkin pie filling recipe wasn’t back up on my site after my website was destroyed earlier this year. Thank goodness I realized before Thanksgiving! All you allergy aware folk need to have yummy eats on this fabulous holiday. Pumpkin pie’s that are dairy free often are made with soy, like tofu, to fill in the gaps but I realized coconut milk was a way better way to go, and you don’t even taste the coconut.

For even more thanksgiving survival tips check out the blog I wrote way back when I was a new grad fresh from nutrition school.

gluten free pumpkin pie soy free dairy free

Honey’d Pumpkin Pie

created by Sarah Maughan
Gluten Free, Dairy Free, Soy Free, Mostly refined sugar free

Ingredients

  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup honey
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp sea salt
  • 2 large eggs
  • 1 15-ounce can pumpkin puree
  • 1 tsp vanilla extract
  • ½ cup regular full fat coconut milk
  • 1 unbaked GF pie shell*

*For the pie shell I have ground up gluten free cookies or nut flour before and combined it with coconut oil and egg. I’ve also just baked the pie filling in mini ramekins before until firm without a crust, however there are two nut flour based recipes below for guidance that you can use. In the picture above – that’s a homemade gluten free pie crust made by me, but I can’t recall which one I used – sorry!

Directions:

  1. Preheat your oven to 425ºF.
  2. Combine the brown sugar, cinnamon, ginger, nutmeg, allspice, cloves and salt in a small bowl.
  3. In a large bowl, beat the eggs and then stir in the honey.
  4. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
  5. Pour the filling into the unbaked pie crust and bake for 15 minutes.
  6. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.
  7. Allow the pie to cool on a wire rack for 2 hours. It will look like there is a bit of moisture on it from the honey but it’s all cooked.
  8. Serve or refrigerate until ready to serve.

Gluten Free Pie Crust #1

Ingredients

  • 1 1/2 cups whole pecans
  • Pinch of coarse salt
  • 1 1/2 cups pitted dates
  • 2 teaspoons pure maple syrup

Directions

Add pecans and sea salt to a food processor until well ground. Add the pitted dates and pulse until it’s combined – you may need to scrape the edges. Add the syrup and turn on the food processor again until it sticks together. Press the nut mixture into a 9 inch pie plate, wet your fingers if needed. Add the filling and cook as directed.

Gluten Free Pie Crust #2

Made with almond flour but do not pre-bake the crust, wait until the filling is in and then bake it

Recipe can be found here

Happy Thanksgiving, or just Happy Fall in general!

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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2 Comments

  1. Betty

    Read your recipe for the pumpkin pie and loved it

Trackbacks/Pingbacks

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