Tonya’s Scrumptious “I Can’t Believe it’s Gluten-Free, Dairy-Free. Sugar-Free” Holiday Pumpkin Pie
(also nut-free and soy-free)This Intentionally Healthy Pumpkin Pie recipe is just like classic pumpkin pie but sugar-free, dairy-free and gluten-free so you don’t have to cheat on your clean eating to have something extremely delicious! This pie is a must make for Thanksgiving, Christmas, or any holiday. So easy and yummy!
Ingredients
- 1 gluten-free, dairy-free pie crust in glass pie dish
- 1 1/3 cup freshly cooked pumpkin flesh (from one sugar pie pumpkin)
- 1/2 cup xylitol (or to taste)
- 1/3 cup coconut cream
- 2-4 tbsp unsweetened, original coconut milk
- 2 tbsp Miyokos dairy-free butter or your favorite dairy-free butter or ghee
- 2 large, raw, organic, free-range eggs
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1/8 tsp ground allspice
Instructions
Making Pumpkin Flesh (or can use purchased canned pumpkins, but fresh always tastes better)
- Rinse outside of pumpkin pie pumpkin. Remove stem and cut in half. Remove seeds and strings holding seeds (can bake seeds separately for a healthy treat unrelated to the pie). Don’t worry about trying to scrape out all of the stringiness as it will be easier to remove once baked. Place each half of the pumpkin face down on a baking sheet lined with parchment paper. Bake at 350 F for 1.5 hours, remove from oven and let cool slightly. Remove any extra stringiness from pumpkin and toss. Remove the flesh of the pumpkin and set aside in a bowl. Extra pumpkin can be used for additional pies, or other pumpkin recipes, or put into serving size batches and preserved in vacuum-sealed food-saver bags.
Pie Instructions
- Preheat oven to 375 F. Place pie crust in tin or glass pie dish onto a flat baking sheet, and cover rim with pie crust cover or foil to prevent from browning too quickly during baking. Bake 10 minutes and remove from oven.
- Meanwhile, place 1 1/3 c. pumpkin flesh in a separate bowl, along with all other remaining ingredients. The heat of the pumpkin will melt the dairy-free butter substitute but if using canned pumpkin, go ahead and melt the dairy-free butter substitute at a very low temperature. Use hand-mixer to mix pie filling ingredients very well until smooth (1-2 minutes).
- Pour pie filling into partially baked pie crust, smooth the filling with a spatula or the back of a spoon. Place pie crust cover or foil back onto the rim of crust if previously removed. Place pie in the oven and bake for 35-40 minutes. Remove from oven and let cool to room temperature. Cover with plastic and refrigerate until ready to serve. Can serve at room temperature if desired, so take the pie out of the refrigerator 30-60 minutes in advance of serving.
Notes
NOTE: If you make the pie a day in advance, the flavors of the spices will have the chance to blend well and enhance in flavor. Where to find Specialty Ingredients:
• Coconut Cream – Trader Joe’s (comes in a brown can in the baking aisle)
• Coconut Milk – Trader Joe’s, Whole Foods, Sprouts, or Harvest House
• Whole sugar pie pumpkins – Trader Joe’s (seasonal item), or use the Easy Button of Canned organic pumpkin flesh – Trader Joe’s (seasonal item)
• Dairy Free butter substitute. I used Earth Balance Soy-Free, Dairy-Free buttery sticks from Whole Foods. You could also use coconut oil.
• Gluten-Free and Dairy-Free Pie Crust – Sprouts (does have 1 gram of sugar in the crust)
• Gluten-Free Pie Crust – Whole Foods (various brands). Whole Foods has a brand “French Picnic”, that is sugar-free but not dairy-free, and does not come in a pie tin as most others, but includes two flat pastry circles that you can use for 9” deep dish pies. They also have a Garbanzo flour crust I do not recommend as it tastes grainy. Other Notes:
I typically purchase several pumpkins to bake, make pie filling, and use my Food Saver to
vacuum seal pie filling and simply thaw for a ready-to-go pie any time during the year and not just during the holidays, as my kids LOVE pumpkin pie. The filling also makes a wonderful substitute for canned pumpkin when asked for in a pumpkin bread or muffin recipe. Servings Per Pie: 8 servings
Fat Per Serving: approximately 5.7 grams
Carbs Per Serving: approximately 4.25 grams
Protein Per Serving: 2 grams
Sugar Per Serving: .38 grams (sugar in pie filling is naturally occurring sugar in the coconut; remaining sugar is if using the GF/DF pie crust from Sprouts)
(Nutritional information estimates based on individual ingredients in recipe) It is possible to make your own pie crust, but gluten-free pie crust dough can be difficult to work with, and typically high in fat to keep the crust bound together which can be difficult without gluten. A homemade crust will have a higher fat content than the store-bought ones listed above. The Coconut Cream from Trader Joe’s does in fact have 2 grams of sugar for the amount used in this recipe, but it is naturally occurring sugar from the natural coconut itself. This is calculated into the Pie Serving info above along with the sugar in the crust I used.
• Coconut Cream – Trader Joe’s (comes in a brown can in the baking aisle)
• Coconut Milk – Trader Joe’s, Whole Foods, Sprouts, or Harvest House
• Whole sugar pie pumpkins – Trader Joe’s (seasonal item), or use the Easy Button of Canned organic pumpkin flesh – Trader Joe’s (seasonal item)
• Dairy Free butter substitute. I used Earth Balance Soy-Free, Dairy-Free buttery sticks from Whole Foods. You could also use coconut oil.
• Gluten-Free and Dairy-Free Pie Crust – Sprouts (does have 1 gram of sugar in the crust)
• Gluten-Free Pie Crust – Whole Foods (various brands). Whole Foods has a brand “French Picnic”, that is sugar-free but not dairy-free, and does not come in a pie tin as most others, but includes two flat pastry circles that you can use for 9” deep dish pies. They also have a Garbanzo flour crust I do not recommend as it tastes grainy. Other Notes:
I typically purchase several pumpkins to bake, make pie filling, and use my Food Saver to
vacuum seal pie filling and simply thaw for a ready-to-go pie any time during the year and not just during the holidays, as my kids LOVE pumpkin pie. The filling also makes a wonderful substitute for canned pumpkin when asked for in a pumpkin bread or muffin recipe. Servings Per Pie: 8 servings
Fat Per Serving: approximately 5.7 grams
Carbs Per Serving: approximately 4.25 grams
Protein Per Serving: 2 grams
Sugar Per Serving: .38 grams (sugar in pie filling is naturally occurring sugar in the coconut; remaining sugar is if using the GF/DF pie crust from Sprouts)
(Nutritional information estimates based on individual ingredients in recipe) It is possible to make your own pie crust, but gluten-free pie crust dough can be difficult to work with, and typically high in fat to keep the crust bound together which can be difficult without gluten. A homemade crust will have a higher fat content than the store-bought ones listed above. The Coconut Cream from Trader Joe’s does in fact have 2 grams of sugar for the amount used in this recipe, but it is naturally occurring sugar from the natural coconut itself. This is calculated into the Pie Serving info above along with the sugar in the crust I used.
Tried this recipe?Let us know how it was!