Tuesday, December 1, 2020

Allergy-Friendly Pumpkin Pie

Thanksgiving Day last week was wonderful,
as it always is to someone who claims it as her favorite holiday.
 A full day dedicated to counting my blessings
suits me just fine.
Pumpkin pie is always on the dessert menu,
but this year, only Big K partook of the store-bought version.
I found a recipe that is corn, dairy, gluten and sugar free
for C and I to enjoy.
This adaptation didn't disappoint.

It started with a homemade gluten-free crust.
I'm not that big on pies,
and I don't do rolled cookies,
so I haven't had much practice with this rolling pin.
This dough came together so easily
and it helped that I made it the day before the big feast.

This crust is corn, dairy, and gluten free,
although there is a little bit of sugar in it.
For those staying away from oil,
this pie shell would work out just fine.
You can find the original crust recipe on Lori's
I subbed out the white rice flour and tapioca starch
for our usual Bob's Red Mill gluten-free flour mix.


The pie filling was blended in our high speed mixer,
which took all of about 3 minutes.

The recipe came together in short order
and turned out even better than I thought it would.
Because I had never made it before,
and I was a little concerned that it wouldn't set up like traditional pumpkin pie,
I overcooked it a wee bit.
Next time, I will be sure to stick to the suggested baking time,
knowing that it will be just dandy.

If you have a loved one with multiple sensitivities,
I hope you'll give this recipe a try.
Just one more reason for gratitude.


1/4 C oats
3-4 T nut butter (I used more oats)
1 C nut milk
1/2 C + 1 T maple syrup
2 t vanilla
2 1/2 T arrowroot or cornstarch
1 15 oz. can pumpkin
2 t pumpkin pie spice
1/4 t salt

Combine all ingredients in a high-speed blender
or food processor.
Pour into crust.
Bake at 350 degrees for 50-55 minutes.
Refrigerate at least 4 hours before serving.
Makes 1 pie.


  1. Pumpkin pie is definitely one of the seasonal pleasures. Yum!

  2. I LOVE pumpkin pie but I didn't make it this year since it was just the two of us for Thanksgiving and my husband isn't a fan of the texture of pumpkin pie..... Next year it's be back on the table. :) This one looks delicious!

  3. Looks delicious. This year my husband made our pumpkin "pie" in a rectangular baking dish and cut them into bars. It made a lot more smaller servings. We've been carefully tracking our food for months.


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