Gluten and Dairy Free Pumpkin Pie


Pumpkin pie is a trademark of the holiday season, or at least it is in my house! Growing up we always had a giant pie at every Thanksgiving, Christmas, basically every time we had an excuse to make one.  I still want my pumpkin pie! So, this little gem was the result. You can continue this holiday tradition with a few adaptations, and it doesn’t taste “weird”.  Al l my non gluten free relatives think it tastes wonderful, and so do I.

Pumpkin is super packed with Nutrition. It has natural fruit sugars that make the need for a large quantity of sugar low.  It’s loaded with Vitamin A, several B Vitamins, minerals and is low glycemic. I know that most people don’t think of nutrition around the holidays, but it is nice to know that something that taste so wonderful has some great nutritional value. There is sugar in this pie of course; it is a pie! This is a better option though, than a plate full of cookies if you are trying to maintain your waistline through the holiday season.

Cheers and Happy Holidays!

Gluten and Dairy Free Pumpkin Pie


  • 1 1/4 Cups plain unsweetened almond milk
  • 1 teaspoon plain unflavored gelatin
  • 1/2 cup sugar
  • 3 Large eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 Can(15 oz.) pumpkin


For the pie crust, you can buy gluten free pie shells or make your own.  I always prebake my pie shells for 10 minutes before filling. The pumpkin pie should be firm when you remove it from the oven.


Prepare gluten free pie crust. Bake for 10 minutes at 450 degrees. Remove from oven.
Warm the almond milk for 1 minute in the microwave and add the gelatin to the almond milk. Stir with a small whisk to dissolve the gelatin. Let cool for 5-6 minutes.
While gelatin mixture is cooling, add the eggs , sugar cinnamon, nutmeg, ginger and salt to a large mixing bowl. Mix for 1 to 2 minutes on medium speed using the whisk attachment.
Add the pumpkin and mix for 1 more minute and scrape the sides to make sure all the spices are thoroughly combined. Pour mixture in a gluten free pie shell and bake for 50-60 minutes at 350 degrees.

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