The Best Gluten-Free Dairy-Free Pumpkin Pie

The holidays are coming soon and I really wanted to enjoy some pumpkin pie without going off my gluten-free Paleo diet. While many people tend to get side-tracked during the holidays and go off their healthy diets thinking there is no way to maintain it while still enjoying the yummy food, the truth is you can still enjoy your favorite foods and stay on track. All you need is some good recipes and a few modifications! I have done all the work for you, so now all you have to do is get the ingredient and get baking!

Ingredients:

For the crust:

• 18-20 pitted dates

• 3 cups raw walnuts

• 1/2 tsp ground cinnamon

For the filling:

• 2 large eggs, room temperature

• 1 cup coconut milk

• 1 can organic canned pumpkin

• 1/2 cup organic maple syrup or honey

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp allspice

• 1/4 tsp cardamom

• 1/4 tsp himalayan or sea salt

Directions:

1. Preheat the oven to 350 degrees. In a blender, add the ingredients for the crust (dates, walnuts and cinnamon) and blend until it becomes crumbly.

2. Empty out the blender and press ingredients for the crust into a 9.5 inch pie pan and pat until even.

3. Add all the filling ingredients into the empty blender and blend until combined and smooth.

4. Pour the filling on top of the crust and bake for 60 minutes.

5. Let the pie cool for 30 minutes before refrigerating.

6. Serve chilled, cut into slices and enjoy your healthy and delicious holiday treat!

Enjoyed this recipe? You'll find even more gluten-free and dairy-free recipes in my cookbook, Allergy-Free Tastes Good to Me. Each recipe is designed to be simple, nourishing, and full of flavor—because healthy eating shouldn't feel restrictive.

Get your copy of Allergy-Free Tastes Good to Me!