Gluten and Dairy Free Pumpkin Pie

If you haven’t realized it yet from my previous posts I really like Pumpkin! This Pumpkin Pie recipe is completely allergen friendly!


This crust recipe worked better for me than any gluten crust I have ever tried and I will keep using it.I used 1/2 cup vegetable shortening with 1 1/4 cups of chickpea flour and 3 tbsp ground flax seed. Use a pastry cutter to cut the shortening into the flour until it is well mixed. Add small amounts of water, as little as necessary to bind the dough. Roll the dough as you would a normal pie crust, using extra chickpea flour to prevent sticking. This made one pie crust. Bake this at 450 for 25 minutes until it starts to brown. Remove to fill.


I made a few mistakes with this filling but they all tasted wonderfully and were all adaptable as needed. On a stove top mix together:16oz canned pumpkin pie mix-I buy organic at Whole Foods1c sugar (only if you have pumpkin pure and not pumpkin pie mix)3/4c brown sugar packed1-1/2c water1 tbsp cinnamon (I always double because I love cinnamon)1 tsp clove2 tsp nutmegHeat this together and then add 3-5 tbsp chickpea flour to get the thickness you want. My first time I added 16 tbsp (1 cup) and it tasted wonderful but was a bit thick. The second time I used 3 tbsp and i had to bake it 20 minutes longer but it had a lovely velvety texture so I recommend somewhere around 3-5 tbsp and to watch your baking time. Pour this mixture into your pie crust and return it to the oven for another 30-45 minutes (depending on texture). Use a toothpick to determine if pie is done-check 1-2 inches from the edge of pie plate. Remove and let cool.


This is my favorite part of this allergen free dish. You would never believe this amazing cream is dairy free.Take a can of full fat coconut milk and chill it in the refrigerator overnight. Without mixing it, remove the lid and scoop our the coconut solids that have separated to the top. To the solids, add a tbsp of maple syrup and a splash of vanilla to taste. Mix, chill additionally, and serve. Mmmm.


These recipes were adjusted for my needs and I wanted to offer you the originals so you can see what I changed if you want to go back and try some different changes. All of my many guests enjoyed these pies greatly, especially the cream.




Jillian Carnrick, founder and manager of The Dancing Herbalist, has a Masters of Science Degree in Herbal Medicine, practices as a nutritionist, and is a Certified Personal Trainer and Exercise Is Medicine Professional through the American College of Sports Medicine. Join her for live classes and The Dancing Herbalist’s home herbalist courses online for more learning opportunities.

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