Gluten/Dairy/Egg/Soy-Free Pumpkin Pie & Crust
 
Prep time
Cook time
Total time
 
Never sit out Thanksgiving again! Savor this delicious gluten-free, dairy-free, egg-free, and soy-free pumpkin pie and pie crust. In fact, bring this to a traditional dinner and watch as your friends and family devour it without realizing it isn't the traditional recipe!
Author:
Recipe type: Dessert, Thanksgiving
Serves: 1 person
Ingredients
  • For the crust:
  • ½ c. millet flour
  • ½ c. quinoa flour
  • ½ c. almond flour (use another flour if making this top 8 free)
  • ½ c. tallow/shortening
  • 4 T. cold water
  • For the filling:
  • 1 can pumpkin puree (~15 ounces)
  • 1 c. milk (whatever your personal alternative milk preference)
  • 1 c. dextrose or ⅔ c. sugar
  • ⅓ c. almond flour (use another flour if making this top 8 free)
  • ⅓ c. quinoa flour
  • 2 tsp. cinnamon
  • 1½ tsp. ginger
  • ¼ tsp. cloves
  • ¼ tsp. nutmeg
  • ½ tsp. salt
Instructions
  1. Make the pie crust first: put all the flours and fat in a bowl; using a pastry cutter, cut together until flaky.
  2. Add cold water 1 T. at a time until the dough comes together like a pie dough.
  3. Press the dough into a pie pan and form a pretty edge on top, if you like.
  4. Turn on the oven to 350 degrees F.
  5. Begin making the filling: put all filling ingredients into a bowl and whisk together.
  6. Pour into the prepared pie crust.
  7. Put in the heated oven and bake for 50-60 minutes.
  8. Enjoy your delicious, almost-everything-free, allergy friendly pumpkin pie!
Recipe by at https://cradlerockingmama.com/glutendairyeggsoy-free-pumpkin-pie-crust/