Healthy Pumpkin Pie: Gluten-free, Dairy-free, Sugar-free

November 24, 2014 by Darleen Meier 14 Comments

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Healthy Pumpkin Pie: Gluten-free, Dairy-free, Sugar-free

With only three more days until the big feast, I am sure you have planned your Thanksgiving menu. And I wouldn’t doubt if pumpkin pie made the list. So, if you are one who loves pumpkin pie, but has allergies or just trying to stick to a diet, consider making this gluten-free, dairy-free and sugar-free pumpkin pie this Thanksgiving. Yes! All those “frees” in one yummy pie dessert. We make it every year and it is easy, healthy and highly recommended. I almost like it better than the real deal. Almost.

Come step inside my kitchen! From my previous post, you know how much I love pumpkin and view pumpkin as a healthy root vegetable. To get the best health benefits, it is best to make your own pumpkin puree out of a sugar pumpkin. But since I know most of you are not going to go down that route, try to purchase organic pumpkin puree.

Here are the ingredients:

I have to point out that the pecan crust is really quite divine and what makes this pumpkin pie recipe so yummy. Don’t forget to buy organic. Believe it or not, organic eggs will allow the pie to rise higher than non-organic eggs. I’ve test it! Buy raw, local honey. And for the almond milk, I listed my favorite brand on my last post.

Mix up your own pumpkin pie spices with of course organic spices. Why? Well, non-organic has silicone dioxide in the spices. I like the Frontier brand of spices.

Before you make mix your pumpkin pie ingredients, you will first need to make the pecan crust recipe. And while that is cooking for a short time-period, blend your pie ingredients and then pour into the prepared crust. Then bake.

Healthy Pumpkin Pie Recipe

2 cups pumpkin puree

1 cup almond milk

2 eggs

1/2 cup raw honey

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

Pre-heat oven to 425. Make pecan crust (recipe below). Puree almond milk and pumpkin in a blender. Add eggs and blend. Then add remaining ingredients and blend. Pour mixture into crust and bake. Bake at 425 for 10 minutes, then turn down the oven to 350 and bake for an additional 30-40 minutes. (Depending on your own. Pie is done when inserted toothpick comes out clean. Serve cold and with whipped coconut milk. (Pie tastes best when using fresh spices and letting it sit overnight to allow the spices to do their thing!)

Pecan Crust Recipe

2 cups raw pecans

5 tbsp coconut sugar

1 tsp. cinnamon

1/2 tsp salt

5 tbsp. coconut oil

Pulse pecans, coconut sugar, cinnamon and salt in a food processor or blender. Then, add coconut oil and pulse until mixture is finely ground and holds together like damp sand. Press the pecan mixture into 9″ pie plate. Bake for 8 minutes until lightly colored and fragrant. Set aside until ready to fill.

UPDATE: After baking the pecan crust for different recipes, I have skipped the pre-baking of the crust and instead just poured the filling in and then baked. But if you want that toasty pecan taste, which is so yummy with pumpkin pie, bake prior. But pecans burn easy, so definitely keep an eye on your crust! Let it completely cool, then put the filling in.