Home Recipes Desserts Gluten Free/Dairy Free Pumpkin Pie with an Egg Free Option!


Gluten Free/Dairy Free/Egg Free Pumpkin Pie
  • 1-9 inch pie crust (pre-made or make home made with Bob's Red Mill Brisket Mix- follow recipe on side but use coconut oil instead of butter)
  • 2 flax eggs (2 T. flax meal with 6 T. water- allow to sit and "gel" then add to pumpkin)
  • ¼ c. maple syrup
  • 1- 15oz. can of pumpkin
  • ½ tsp. sea salt
  • 8oz of coconut milk creamer original (if looks to dry add a bit more- a creamy texture like cake batter is desired)
  • 2 tsp. pumpkin pie spice
  1. Prepare pie crust per directions on package. Whip all the pie ingredients together and pour into baked pie crust. Put in 425 degree oven for 15 minutes, then reduce to 350 degrees for about an hour or until knife inserted comes out clean. Let sit at room temp 2 hours then serve or refrigerate until serving. (Does not freeze well)
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