Pumpkin Pie, along with Apple Crisp, are our family’s traditional desserts for Thanksgiving each year. Sometimes I offer to mix things up, but as many of you can probably relate, Thanksgiving is not the time to mess around with tradition in some households. This year, however, I was forced to make a few changes to our menu lineup due to my little guy’s gluten and dairy allergies. This year is the first time we will be eating a completely gluten-free and dairy-free Thanksgiving meal. A year ago, I would have been dumbfounded by how to convert a regular recipe to be gluten-free and dairy-free, but over the past year, I’ve learned a lot about gluten-free flours and dairy substitutes from the blogging community, and by experimenting on my own.
I’ve never been a pie maker. Some people make the most beautiful pie crusts with fluted edges and cutouts for the top crust. My pie crust never comes out very pretty. I start out with good intentions, but I just don’t have the patience to make the perfect looking pie. That’s why I usually cop out and make Apple Crisp or some other crisp or crumble. Thanksgiving is the only time I am required to make pie for my family, thankfully. Instead of a dough crust, I opted for a super easy graham cracker crust. It felt a bit like cheating, but my kids like graham crackers, and I think it goes well with pumpkin pie filling.
Fortunately, gluten-free graham crackers and graham cracker crumbs can be found at natural foods stores, so making a gluten-free graham cracker crust is a no-brainer. For the filling, I chose a dairy-free recipe, using light coconut milk. Although I cheated on the crust, I did make my own roasted pumpkin for the filling. Using roasted pumpkin makes this a richer tasting pie. After all, the filling is what my kids love best.
I have put together a complete list of healthy Gluten-Free and Dairy-Free Thanksgiving Recipes in case you’re still looking for ideas to round out your Thanksgiving menu.
- 1 sugar pie pumpkin
- 2 tablespoons olive oil
- 2 cups gluten-free graham cracker crumbs
- ⅓ cup melted coconut oil
- 2 tablespoons maple syrup
- ¾ cup ground jaggery or unrefined coconut sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1½ cups Roasted Pumpkin Puree
- 1 teaspoon vanilla extract
- 3 large eggs, beaten
- 1 cup light coconut milk
- Preheat oven to 400 degrees. Carefully cut the pumpkin into four wedges; cut off the stem. Scoop out the seeds and pulp (save the seeds for toasting)
- Rub the pumpkin wedges with olive oil, and sprinkle lightly with salt.
- Bake on a cookie sheet on the center rack until tender, about an hour. A knife should easily pierce through the pumpkin wedge.
- Scoop flesh from the skins and puree in a food processor.
- Place graham cracker crumbs, coconut oil and maple syrup in a food processor and process until well combined.
- Spoon into a pie pan and press crust evenly along bottom and sides of pan.
- Preheat oven to 350 degrees.
- In a large bowl, mix together jaggery, cinnamon, allspice, cloves, nutmeg, salt and cornstarch. Stir in pumpkin puree, vanilla, eggs and coconut milk, and mix until well combined.
- Pour filling into pie crust.
- Bake for about 50 minutes or until filling is firm and set.
More Gluten-Free Thanksgiving Recipe Ideas:
Jeanette’s Healthy Living Gluten-Free and Dairy-Free Thanksgiving Recipes