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