Grain-Free & Dairy-Free Pumpkin Pie

The holidays are such a wonderful time of year, a time to gather with family and friends to give thanks and appreciate one another.

It’s a season of plenty, and a season that can be challenging for those on a restricted diet. When we travel home for the holidays, we often travel back to the meals we grew up on. Navigating the dinner table can be a feat in and of itself, so this year I’m making it my goal to arrive prepared with a few healthier versions of my favorite Thanksgiving sides that everyone can enjoy. Call me predictable, but pumpkin pie is my absolute, number-one Thanksgiving treat. I make it every year, but this year I’m trying something new. Since switching to a (mostly) grain-and-dairy-free diet, I’ve been dreaming of baking up a new version of my favorite dessert. One that’s just as rich, but won’t leave me feeling sluggish and foggy the next day.

If you’ve been dreaming of the same, today I’m sharing an incredibly easy variation of this ubiquitous dish. It’s deeply flavored and pumpkin-y, and there’s no way to tell the ingredients have been switched up, except for the fact that there’s no crust. Serve it up at your Thanksgiving feast, or go wild and have it for breakfast.

Pumpkn Pie

Grain-Free Pumpkin Pie

Ingredients:
1 can organic pumpkin
1/2 cup full-fat canned organic coconut milk
3 eggs + 1 egg yolk
1/4 cup pure maple syrup
1/4 cup unsulfured molasses
1 tsp vanilla extract
1 tsp freshly grated ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp lemon zest
1/4 tsp sea salt

Pre-heat oven to 350 degrees. Whisk together all ingredients in a large mixing bowl until smooth. Pour the mixture into a baking dish or individual ramekins and bake for about 30-40 minutes, or until the center is firmly set. Allow to cool completely. Serve topped with whipped coconut cream (recipe below).

Pumpkn Pie

Whipped Coconut Cream

Ingredients:
1 can full-fat canned organic coconut milk
1 tsp honey or 100% pure maple syrup
1 tsp vanilla
Large mixing bowl
Hand-mixer or stand-mixer

Stick the bowl and the can of coconut milk in the fridge and allow to sit overnight. In the morning, remove the coconut milk, and without shaking, gently flip the can upside down.  Use a can-opener to open the can from this side and pour out the liquid (be sure to save the water – it makes a great base for smoothies). You should be left with thick coconut cream sitting at the bottom of the can.

Remove the bowl from the fridge and scoop the coconut cream into it. Add the honey and vanilla, and using the hand-mixer, whip the coconut cream until it resembles whipped topping. Taste it and add more honey and vanilla if you’d like. Add a spoonful to the top of the pie and serve. Enjoy!

Pumpkn Pie

Do you have a signature Thanksgiving dish? Be sure to share in the comments!

More recipe ideas from the BLDG 25 blog.

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That coconut whipped cream looks like SO MUCH YUM! Thank you for the recipes! :)
Gypsy Plunder Vintage

This is truly a perfect treat for thanksgiving, shared with family and friends.

Fallon

I’ve been wanted to make whipped coconut cream for awhile! What a great excuse to whip some up! thanks for the recipe :)

Yummm…. I’ll have to try this pronto!
xoxo Kennedy
Northern Indigo

Just what I need. I can’t do the traditional thanksgiving food anymore!! :)

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Flourish ♥

OMG this looks so incredibly delicious!!! I totally love, love, love pumpkins…I’d eat them year round if I could…I like to try and make this but I’m such a terrible cook, I’d be afraid with what I might end up with! Maybe I can ask a less kitchen challenged friend to make it! Thank you for sharing!

Happy Thanksgiving!
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You’re absolutely right that navigating the dinner table can be a challenge. I have been gluten free and dairy free (due to allergies) for four years and I still to this day bring various dishes and alternatives with me to family functions. Not only does it allow me to eat the food that I want but it also a great gesture as a guest to any function! Thanks for sharing this recipe I cannot wait to try it!

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Suzy

I made this and it was SO GOOD! Thank you Free People for the wonderful recipe.