Gluten-Free and Dairy-Free Pumpkin Pie
This gluten-free and dairy-free pumpkin pie is creamy, delicious and perfect for anyone with food allergies or dietary restrictions. I have been gluten-free and dairy-free for 8 years now, so I have made it my mission to create recipes that are just as delicious as the real thing. This pumpkin pie is so good my mom just asked me to bring it to Thanksgiving this year for everyone to eat. I don't think anyone will know it's gluten-free and dairy-free!
Servings: 8
Calories: 283kcal
Equipment
- 1 bowl
- 1 spoon
- 1 pie pan
- 1 food processor
Ingredients
Crust
- 4 oz graham crackers or Simple Mills sweet thins
- 6 dates
- 4 tbsp coconut oil melted
Pie Filling
- 2 cups pumpkin puree
- 3/4 cup coconut sugar
- 3/4 cup coconut cream
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tbsp vanilla extract
Instructions
- Add graham crackers, dates and coconut oil to a food processor to make crust.
- Press crust into bottom of oiled pie dish.
- Prepare pumpkin layer by combining pumpkin, ginger, cinnamon, sugar and coconut cream in a bowl or blender.
- Pour into crust and bake at 350°F for 30 minutes, or until lightly browned.
Notes
RECIPE TIPS:
- If your dates feel firm or dry, soak them in hot water for 10 minutes and pat dry.
- Press the crust into the pan firmly. If it's too dry, add more melted coconut oil.
- Make sure to use full-fat coconut cream.
- Use pure pumpkin puree, not pumpkin pie filling.
- Let the pie cool completely. It will be slightly jiggly when it comes out.
- Chill for 4 hours or overnight to easily slice.
- This pie is even better the next day, so it's a great one to make the day before Thanksgiving to save time and oven space!
Nutrition
Calories: 283kcal | Carbohydrates: 35g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 263mg | Fiber: 3g | Sugar: 19g | Vitamin A: 9534IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg