Gluten-free, Dairy-free Pumpkin Pie

The crust shall be a cookie recipe that Darlene adapted from Wheat Belly. The pie filling will be the Polynesian coconut filling that my friend Laura sent me years ago.

No doubt, Chad and I will both have “cheats” today at our Thanksgiving meal, but bringing a wild rice oyster stuffing, roasted brussel sprouts, and a gluten-free, dairy free dessert will help – A LOT.

Gluten-free, Dairy-free Pumpkin Pie CRUST

I am making crust from a cookie recipe. It does not puff up much. It happens to be Bella’s to favorite cookie recipe right now. This is directly from Darlene’s blog Livin’ the Good Life.

“Here is a recipe from the Wheat Belly book that I have successfully messed with until I found something I really liked. They are called “Ginger Spice Cookies”, but no more. The recipe has been seriously altered:
(It says it makes 2 dozen cookies. I found it made more.)
I use organic ingredients whenever possible.

1 cup of coconut flour
1 cup of ground walnuts [I throw whole walnuts into my vitamix to grind them to flour]
1 cup of almond flour [almond “meal” is easily found at Trader Joe’s]
a handful of coconut flakes
1/2 tsp. of stevia
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 cup sour cream [I use almond milk]
1 cup melted butter [I use Earth Balance]
1/2 cup maple syrup
1 tsp. vanilla
3 large eggs, lightly beaten
6 oz of bittersweet choc. chips

Preheat oven to 325 degrees
grease baking sheet or line with parchment paper

Stir together all dry ingredients in large bowl

Whisk sour cream, butter, maple syrup, vanilla and eggs
Add to dry ingredients

Mixture should be like cake batter, so add a small amount of water to thin it, if necessary. (I’m still experimenting with the consistancy.)
Add choc. chips

Drop 1 inch mounds on baking sheet and bake for 20 minutes or until toothpick comes out clean. Cool on racks.”

Gluten-free, Dairy-free Pumpkin Pie FILLING

It’s a relief to post it here, because this recipe was posted in the comment section of my cranberry sauce recipe SIX years ago. For six years, every Thanksgiving and Christmas I do multiple searches on to try and remember where this Polynesian Coconut Pumpkin Pie recipe was posted.

“Here she blows. It’s from via Epicurious.

Polynesian Pumpkin Pie

3 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup karo syrup
1 1/2 cups coconut milk
1 1/2 cups pumpkin puree
1 tablespoon Meyers rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1 partially baked 10-inch pie shell

1. Preheat oven to 350.

2. Whisk together the eggs and the brown sugar in a large mixing bowl. Add the karo syrup and whisk until smooth. Stir in the coconut milk, pumpkin puree, and rum. Add the salt, cinnamon, ginger and cloves and mix until incorporated.

3. Pour mixture into the pie shell. Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with..uh…nothing…Cool Whip, or tofutti vanilla ice cream. Or more rum.”

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