Pumpkin Pie With a Twist, Gluten free, dairy free, egg free

I made this pumpkin pie recipe thinking of people with multiple food allergies. A proper celebration of Thanksgiving requires a dessert. We all want to feel included in the festivities, whether we have food allergies or not. But it takes a special effort to bake a traditional Thanksgiving pie when you or someone you love has many dietary restrictions.
I’m thrilled with the way this pie came out. It’s very flavorful and has a great combination of textures. Its crunchy and crumbly crust and silky smooth pumpkin filling complement each other beautifully.

Read more fun facts about the versatile pumpkin and its health benefits

pumpkin puree

Pumpkin Pie With a Twist



1.5 cup gluten-free rolled oats
1 cup cashews and pumpkin seeds (use any seeds/nut combination you are not allergic to)
½ tsp salt
2 Tbsp coconut oil, melted
¼ cup maple syrup


3 cup pumpkin puree
½ tsp ground nutmeg
1 tsp ground ginger
1 tsp vanilla extract
½ tsp ground cinnamon
¾ cup cane sugar
2 Tbsp coconut oil, melted
3 packets or Tbsp gelatin

  1. Roast the seeds and nuts slightly.
  2. Preheat the oven to 350 F.
  3. Put oats, nuts, and seeds into the food processor and pulse until they become coarse flour.
  4. Add the rest of the crust ingredients and blend together. The dough will be crumbly but will stick together when pressed.
  5. 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.
  6. Bake for 30-35 minutes until golden.
  7. Meanwhile, combine all ingredients for the filling (except gelatin!) in a power blender. Vitamix will work well. Blend together until smooth.
  8. Pour the filling into a saucepan 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.
  9. Place the filling into the cooked pie crust and let cool completely. Place into the fridge to let the gelatin set if it’s not ready.
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