Gluten, Dairy & Sugar Free Pumpkin Pie
Pumpkin pie has always been my favourite dessert on Thanksgiving, especially the next morning, cold out of the fridge.  In my typical fashion, I found a way to make a delicious dessert in a health conscious way, because I refuse to live a life without my pumpkin pie 😛
So here is my pumpkin pie, free of gluten, dairy, and refined sugar!
  • 2 cups of gluten free flour (i used 1.5 cups of almond flour, and 1/2 cup of coconut flour)
  • 1/2 cup melted ghee
  • 1 egg
  • 2/3 cup of water (or enough to make a good doughy consistency
  • 2 packs of stevia
  • 1/2 tsp sea salt
  • mix, and then line pie dish with crust, bake at 350 for 10 minutes to par bake before putting filling in
  • 1 can pumpkin puree
  • 1/2 cup coconut milk
  • 1/2 cup almond milk
  • 2 eggs
  • cinnamon, ginger, cloves, nutmeg (pumpkin pie spice) – about 1/2 tsp each, a little more cinnamon
  • pinch of sea salt
  • vanilla extract tsp-ish
  • stevia or dates – to taste (depends how sweet you want it)
  • blend it up & pour it in the par baked crust (if you use dates, you may want to soak and blend them first before adding it into the mix).
  • cook at 425 for 15 minutes
  • cook at 350 for another 40 minutes
A great addition would be some ice cream – homemade of course:
  • frozen bananas
  • tahini
  • vanilla extract
  • cacao beans
  • blend and enjoy – actually tastes like cookies and cream ice cream, no joke