Dairy Free. Gluten Free. Soy Free. Grain Free. Vegan Version.
This recipe is a remake of a Thanksgiving tradition that is a must have at your celebration! Most pumpkin pie recipes rely on canned evaporated milk or heavy cream to provide the rich, creamy flavor. I don't know about you, but milk that can sit on a shelf for 365 days before going bad is a bit scary to me! I use full fat canned coconut milk here instead to give that rich, creamy flavor and consistency.
My mother in law makes an amazing traditional pumpkin pie that my husband dreams about all year long...he literally cannot celebrate Thanksgiving without this pie!! In the 5 years we've been married, we've spent several Thanksgiving day celebrations away from his family and his mother's pumpkin pie and no pie seems to be able to meet his expectations. But a few years I met the challenge...with this recipe! I hope you enjoy it as much as we do!
You may also want to check out our Anti-Inflammatory Holiday eBook for 24 more holiday recipes that are all gluten, dairy, and soy free as well as low in sugar and carbohydrates. We've also included a 5-Day Thanksgiving Preparation & Meal Plan to help you rock your holiday celebration!
Pumpkin Pie with Ginger Cookie Crust (PRINT RECIPE)
2 cups 100% real pumpkin puree (not pumpkin pie filling)*
½ cup full fat canned coconut milk
3 eggs, plus one egg white
¼ cup 100% pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 heaping tablespoon pumpkin pie spice
Homemade “Ginger-Cookie” Crust:
1/3 cup blanched almond flour
½ cup, plus 2 tablespoons coconut flour
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ cup coconut oil, melted + 2 tablespoons
2 tablespoons 100% pure maple syrup
1 tablespoon blackstrap molasses
1 teaspoon vanilla
Trust me - this recipe is KITCHEN TESTED and HUSBAND APPROVED - just give it a try - you will be happy you did! Although you may be upset that you did not make a second one:)
Enjoy & Happy Thanksgiving!
(PRINT VEGAN RECIPE) - uses silken tofu to replace the eggs and coconut milk
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.