10 comments

Gluten-Free Dairy-Free Pumpkin Pie

So I am actually sitting here in the little West Virginia cottage enjoying a mini pumpkin pie (look below) and a hot cup of tea from a blend that my friend Sage Reed made for me. I’m listening to Doc Watson’s cover of “Country Blues,” a fire is going and I am feeling pretty darned good about the comfort of it all. As I type this simple recipe for my gluten-free, dairy-free pumpkin pie, I like to imagine all of YU feeling this cozy with friends and family next Thursday. Lovely.

Tools:
Food Processor
Unbleached parchment paper
Small bowl
spoon

Ingredients:
Try to buy everything organic. Here’s why.
Pie Crust (get the recipe)
Handful of pumpkin seeds (optional)

Filling
2 cups cashews (soaked 4-6 hours)
2 cans plain pumpkin
2 tbsp fresh lemon juice
1 1/2 cups sucanat
1 tbsp + 2 tsp apple cider vinegar
2 tsp arrowroot
3/4 tsp fine ground sea salt
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger, minced
1/8 tsp ground nutmeg
1/2 tsp ground clove

 

Let’s get started.
Preheat oven to 350°F.

Make a slurry by combining arrowroot, lemon juice and apple cider vinegar together in a small bowl. Place all filling ingredients, and slurry, in the food processor and mix until super smooth.

Spread into pie crust that has pre-baked for 10 minutes. Follow these instructions.

Decorate with pumpkin seeds if you wish.

For a large pie, bake for 35 minutes.

For minis, bake for 25 minutes.

Allow to cool, or refrigerate—your preference. Lift your pie out of the baking dish with your parchment.

And slice with ease.

Enjoy!

Store in an airtight glass container in the fridge for up to one week.

 

Read the comments or add yours.

Comment Rules

  1. Stacy

    Where is the pie crust recipe? Looks delicious!

  2. Another good one! Man, your place in west Virginia looks gorgeous! How did u go about finding it, or is it a family home? Also, have you ever tried making pumpkin pie with coconut milk as the “milk”, and did it turn out?

    • Thanks Emily! The little cottage was a Craigslist find…lucky, right?
      I am sure you could make the pie with coconut milk, but I haven’t tried it yet. I wanted the neutral creaminess of cashews for this recipe (they always bake up nicely, too). Let me know if you try it with coconut milk though. Curious. You may want to add 1-2 tsp of arrowroot if you go that route. Have fun!

  3. This looks super delicious and pretty. Where do you get your unbleached parchment?

  4. Cristina

    Thank you for the recipe Heather! I will go with this one for the family dinner. I´ll let you know how it goes. :)

    Since I will bake my own pumpkin, can I toast and use those seeds to decorate?

  5. Sounds fab! Just wondering if you have any ideas about what I could use instead of cashews – they don’t do my insides any good at all :(

    • Heather Crosby

      You could try a 50/50 split of soaked sunflower seeds and soaked almonds (or maybe 100% of either one). Just make sure they are blended until very, very smooth. Let me know how it goes!

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