Gluten and Dairy Free Pumpkin Pie

Thanksgiving just isn't the same without pumpkin pie, but if you are gluten and dairy free (or low sugar), can you still eat it?

Absolutely. 

Pumpkin pie is super easy to covert to dairy free, because other types of milk work great too. You can use coconut milk, almond milk or whatever you have. You just substitute a non dairy milk and there you have it.

I also like to eat no refined sugar, and once again, pumpkin pie is super easy to overt to sugar free. You just use a natural sweetener. I like the HEB brand stevia organic blend. I do reduce the amount from 3/4 cup to about a 1/4 cup. Ok I used a heaping 1/4 cup.

Converting the crust to gluten free is by far the trickiest part. I've tried using non gluten flours for a traditional pie crust, and I just haven't been able to successfully duplicate it, so I use a gluten free  frozen pie crust from Sprouts.

There you have it. Those are the 3 things I changed about this pie recipe, and now it's super clean. You can enjoy all the wonderful benefits of the spices and pumpkin (antioxidants!!!!) without any guilt at all. This pie would be great after dinner, or lunch....or even for breakfast.

Oh, one last note. I use a dairy free whip cream on top. It's the So Delicious Dairy Free whip cream. You will LOVE it.

Enjoy! (recipe below)

Filling:

1 can of Pumpkin

¼ cup HEB organic Stevia blend sweetener

1 tsp cinnamon

½ tsp salt

½ tsp ginger

½ tsp nutmeg

¼ tsp cloves

2 eggs

12 ounces of coconut or almond milk

For the crust, I use the gluten free crust in the frozen section from Sprouts

1. Preheat oven to 425 degrees
2. Thaw crust (while oven heats)
3. Mix all ingredients together with a hand mixer
4. Pour into crust
5. Cover crust edge with foil
6. Bake at 425 for 15 minutes
7. Lower heat to 350 for 30-45 minutes or until a knife comes out clean
8. Let rest for 1-2 hours before eating.