Pumpkin Pie With a Twist, Gluten free, dairy free, egg free
I made this pumpkin pie recipe thinking of people with multiple food allergies. Every true holiday requires a dessert. We all want to be a part of the celebration and to be included whether we have food allergies or not. But it’s not easy to bake when you have many dietary restrictions. It’s even harder to make something that is so traditional like Thanksgiving pumpkin pie.
I’m very happy with the way this pie came out. It’s very flavorful and has a great combination of textures, crunchy and crumbly crust and silky smooth pumpkin filling.
Pumpkin Pie With a Twist
Ingredients:
Crust:
1.5 c gluten-free rolled oats
1 c cashews and pumpkin seeds (use any seeds/nut combination you are not allergic to)
½ tsp salt
2 Tbsp coconut oil, melted
¼ c maple syrup
Filling:
3 c pumpkin puree
½ tsp ground nutmeg
1 tsp ground ginger
1 tsp vanilla extract
½ tsp ground cinnamon
¾ c cane sugar
2 Tbsp coconut oil, melted
3 packets or Tbsp gelatin
Directions:
- Roast the seeds and nuts slightly.
- Preheat the oven to 300F.
- Put oats and nuts/seeds into food processor and pulse until they turn into coarse flour.
- Add the rest of crust ingredients and blend together. The dough will be crumbly but will stick together when pressed.
- Place about ½ -2/3 of the dough into a 9” baking dish, preferably glass, and press with your hands to form an even layer on the bottom. Use the rest to make the sides.
- Bake for 30-35 minutes until golden.
- Meanwhile, combine all ingredients for the filling (except gelatin!) in a power blender. Vitamix will work well. Blend together until smooth.
- Pour the filling in a sauce pan and place over low heat. Slowly sprinkle gelatin into the mixture while stirring. Continue stirring for about 5 minutes making sure the gelatin dissolves completely.
- Poor the filling into the cooked pie crust and let cool completely. Place into fridge to let the gelatin set if it’s not ready.