Tuesday, January 23, 2018

Dairy-free, Gluten-free Pumpkin Pie

November 25, 2016 by LaDonna Loehrke  
Filed under Recipe Box

For as long as I can remember this crust-less Pumpkin Pie  has been a part of our Thanksgiving celebrations!

The recipe I am sharing is a revised version of the original we used to make. I made changes to remove the gluten, dairy and lessen the sugar, so I can still enjoy a piece during the holidays!

Pumpkin Pie (gluten-free & dairy-free)

Serves: 8

1/2 cup organic sugar cane crystals

1 Tablespoon non-gmo cornstarch

1/4 cup + 2 teaspoons Young Living Gluten-free Pancake & Waffle Mix

2 1/2 teaspoons organic Pumpkin Pie Spice

1/4 teaspoon salt

2 organic large eggs

15 ounces of organic canned pumpkin or squash  (I’ve even used cooked mashed carrots.)

1 cup So Delicious Original Dairy-free Coconut Milk Coffee Creamer

1 teaspoon organic vanilla extract

1 9 inch glass pie plate

1 teaspoon Spectrum Naturals Organic Vegetable Shortening

Preheat oven to 325 degrees. Apply shortening to glass pie plate and then dust with the 2 teaspoons of gluten-free mix.

Add all other ingredients into a blender and mix on low; just until thoroughly mixed.

Pour into prepared glass pie plate and bake for 40-50 minutes, until pie is set but not overly browned.  All ovens work differently, so check at 40 minutes and go from there.

Cool on counter for 20-30 minutes and then refrigerate until serving time. Enjoy!

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