Dairy-Free Pumpkin Pie Recipe/ Gluten-Free Pumpkin Pie Recipe

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Gluten-Free Pumpkin Pie

Glute-Free & Dairy-Free Pumpkin Pie Recipe / Gail Ingram Photography

Growing up my grandma made pumpkin pie pretty much year round just for me. Pumpkin pie was my all-time favorite dessert (ice cream was runner up). In fact, I’m almost certain pumpkin pie was the first pie I ever made with my grandma in her kitchen, and so I am very nostalgic about this particular dessert.

Revisiting Libby’s Famous Pumpkin Pie Recipe

Grandma made Libby’s Famous Pumpkin Pie recipe (using the recipe on the back of Libby’s canned pumpkin) and a store-bought crust. I guess if grandma was serious about matters she’d have made her own crust, but store-bought crust was less hassle and nobody seemed to care if the pie was totally homemade or not, certainly not me.

Gluten-Free Pie Crust Recipe

These days though pretty much everything food related does matter. If I could find a store-bought crust that was ultra-healthy and tasted good I would absolute buy it. Trust me, I’m definitely not above taking short cuts in the kitchen! But, to date I haven’t found one that totally meets my standards for clean eating and good taste.

Last year for Thanksgiving I made a gluten-free crust as part of a Thanksgiving recipe development assignment for Natural Health magazine using Dr. Oz’s ten favorite “superfoods” in the meal (coconut was one of the ten “superfoods” so I made a coconut crust for a dessert.) That crust was gluten-free too and very good, but I used garbanzo bean flour and this time I wanted to make a totally flour-free crust. The recipe for the crust below is probably about as healthy a crust as you can get (it contains no flour and no added sugar…sweetness comes from dates) and yet it is seriously very, very good. And it is easy as pie to make too (wink)

Dairy-Free Pumpkin Pie Recipe

Libby’s Famous Pumpkin Pie classic recipe has been on Libby’s canned Pumpkin labels since 1950…this is the one my grandma made and I have to admit it really is delicious. Considering how nutrient-dense pumpkin is (pumpkin is ridiculously low in calories while very high in potassium, antioxidants vitamin A and beta-carotene and contains lots of disease-fighting phytonutrients) and how Libby’s Famous Pumpkin Pie recipe only has about 30 calories of sugar per serving the pumpkin pie of my youth really wasn’t such a bad choice after all (except for the terrible trans-fat laden store-bought crust!!) Note: My recipe below has barely any added sugar at all—just 1/4 cup in the ENTIRE recipe! And I don’t use any refined sugar either. The coconut palm sugar I use is unrefined and still contains vitamins and minerals. 

The main gripe I have with the Libby’s classic recipe for the pie filling is the whole can of evaporated milk it calls for. I just can’t bring myself to use that stuff. I decided to substitute organic coconut milk instead (read more about why I like coconut milk over dairy milk.) I’ll admit, I thought for sure my pumpkin pie would end up with a definitive tropical taste…but I am happy to say the traditional classic flavor is not compromised in the least.

I made just a few additional tweaks to Libby’s Famous Pumpkin Pie classic recipe by adding all-spice, nutmeg and freshly grated ginger. Definitely do not skip the freshly grated ginger! Not only is fresh ginger ultra healthy and anti-inflammatory, it takes the taste over the top.

Healthy Thanksgiving Pumpkin Pie Recipe

This is absolutely a “clean eating” healthy dessert recipe you can make for the whole family on Thanksgiving. I admit healthy dessert recipes are not often a big hit (especially on holidays!) but even your not-so-health-conscious family members will love this one. Promise.

Dairy-Free & Gluten-Free Pumpkin Pie Recipe

Serves: 8

Crust:

  • 1/2 cup ground flaxseeds
  • 1 cup pitted dates
  • 1/4 cup hemp seeds
  • 1/2 cup macadamia nuts, roughly chopped
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon cinnamon
  • 1 tablespoon extra virgin coconut oil (such as Barlean’s Extra Virgin Coconut Oil) plus more for oiling the pie dish.
  • 1 tablespoon lemon juice
  • Pinch of unrefined sea salt
  1. Place the flaxseeds, dates and hemp seeds in a food processor. Pulse to mix until ingredients are well blended. Add the remaining ingredients and continue pulsing and processing until everything is well blended and mixture becomes moist and “crumb-like.”
  2. Lightly oil the bottom of a 9-inch pie dish with extra virgin coconut oil. Using your hands, spread the ingredients out evenly on the bottom of the pie dish. Pack down.
  3. Pour the pumpkin pie filling (below) into the pie dish and bake.

 

Filling:

Note: To puree the dates in the filling you will need a high-speed blender (such as a Vitamix). If you do not have a high speed blender or a Vitamix then you can substitute 1/2 cup coconut palm sugar for the dates and put all of the ingredients in a regular blender.

  • 15 ounces canned pumpkin (or, fresh roasted pumpkin)
  • 1/4 cup coconut palm sugar
  • 6 pitted dates
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon all-spice
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • Pinch of salt
  • 3 organic, pastured eggs, lightly beaten
  • 1 cup organic coconut milk
  1. Preheat the oven to 350 degrees.
  2. Combine all of the ingredients in a high-speed blender (such as a Vitamix) and process until smooth and creamy.
  3. Pour pumpkin mixture into the unbaked pie crust. Bake in the middle rack in the center of the oven for about 1 hour (or until knife inserted in the center comes out clean.) Set pumpkin on wire rack to cool for at least 1 hour before serving.

Note: I think pumpkin pie tastes best super cold. I like to refrigerate mine and serve it cold.

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Comments

  1. Joan Colbert says

    Hi Ivy,

    I’ve contacted you before… and I am right in sync with your thinking. Only the other day at work, I went to the Internet to search for a dairy-free and gluten-free crust and pumpkin pie filling! Yours sounds a lot tastier than the one I found–and probably more nutritious too.

    Thank you for your timely post!!

    Joan

    • says

      Hi Joan! So good to hear back from you =) I’m thrilled you like the sound of the gluten free pumpkin pie crust. Hope to hear from you again soon!

      P.S. Clean Cuisine is on Facebook too so this is a great way to keep in touch with me (and also give suggestions for recipes you’d like to see)! Or, you can also sign up for my free weekly newsletter (up at the right top hand corner of site)

  2. Jessica says

    Having just recently found out that I’m gluten intolerant, I have to say this is a golden treasure of a find during the holiday season! Thank you for the recipe Ivy :)

    • says

      I’m so happy you like it Jessica! Thank you so much for commenting =) Later today I’ll be posting a recipe for a gluten-free entree featuring butternut squash that is also very seasonal!

  3. says

    Fascinating, thank you so much! I spent my childhood in Yorkshire in the UK, and I’ve been trying to find a recipe for this delicious pie I remember eating all the time, but can’t remember what we called it!!! Do you know a famous pie recipe from Yorkshire?

  4. Kathleen Reidy says

    Ivy – I tried the substitution of coconut milk and but used a “lite” Taste of Thai version. I also used 12 ounces and I notice you recommend only one cup. I was a bit disappointed but couldn’t put my finger on why. It was just so so. It didn’t have a strong coconutty flavor but the spices were dulled and the consistency was just lacking.

    So here I am tonight searching for an alternative and I found your website and recipe. Have you ever tried a lite coconut milk instead of a regular version? I’m wondering if that was my problem. I was going to try a do over with silken tofu. Have you tried that?

    Thanks for the help.

  5. Betsy says

    Hi Ivy. Just wanted you to know I tried your pumpkin pie recipe for Thanksgiving and it was a big hit for all age groups! I thought maybe some might comment on the crust, but everyone seemed happy. (FYI: also tried your apple crisp with cranberries and your peanut butter blondie bars..both with positive reviews!)

    • says

      Hi Betsy!

      Thank you SO much for taking the time to let me know! I’m THRILLED everyone liked it. I know the ingredients in the pie crust are a big “odd” but I haven’t had anyone complain either ;) So glad you liked the other recipes too. Hope you are having a happy holiday season. Thanks again for getting in touch.

  6. Niamh says

    Ivy, thank you so much for this great recipe. The pie had an excellent flavor and I was so pleased to be able to make a clean-eating version of this holiday favorite. It was a big hit with everyone who tried it. I’m going to be making it again for an upcoming Christmas party.

    • says

      Hi Niamh,
      Oh good! I’m just thrilled you (and everyone else!) liked the pie =) Thank you so very much for taking the time let me know. Pumpkin pie is one of my all-time favorites so I too am happy to have found a way to make it healthy. I hope everyone likes it for X-mas too…
      Thanks again for getting in touch. Happy holidays!!!

  7. Lauren says

    Hi Ivy, do you think I could replace the 3/4 cup of brown sugar with a combination of agave nectar and honey? I look forward to trying this recipe for Thanksgiving this year.

    thank you,
    Lauren

    • says

      Hi Lauren,
      I’m a little nervous to say that would work because the “liquid-y” nature of the agave & honey are going to bake different than the brown sugar and also could totally change the texture of the filling. However, if you want a healthier sugar option why not try date sugar? You can find date sugar in the natural foods store and unlike brown sugar it is not an “empty calorie” sugar—it’s made from dehydrated dates (it’s actually a much better choice than agave and honey!) The date sugar cooks just like regular sugar, but its not as sweet–so you may want to use a smidgen more. Hope this helps? And hope you have a Happy Thanksgiving!!–ivy ;)

  8. Lauren says

    Great idea on the date sugar, Ivy! I will certainly give your recipe a try with the date sugar. Thank you for your quick response and suggestion…I love your blog! Happy Thanksgiving, Ivy. :)

    -Lauren

  9. Kristen Kapur says

    Do you think we can substitute the eggs in this? I am vegan and gluten free and have been looking for a vegan (mayeb raw) pumpkin pie!!

    • says

      Hi Kristen,

      I’m not sure what you would use to substitute the eggs? The eggs help firm the pie filling when it is baked (they don’t contribute to the flavor though, so if you know of a good substitute you could certainly try!) If you do give it a try please let me know what you used and how it turns out. Good luck!!

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