Pumpkin pie is a traditional fall pie. This dairy-free pumpkin pie is no exception. It has great taste, texture, and consistency! To top things off, not only is it dairy-free, but it is also grain-free, nut free, and gluten-free too!
It is the time of year when pumpkins are in abundance, or maybe you have lots of pumpkins you just do not know what to do with! Here are some ideas to put pumpkins to good use:
Uses for Pumpkin
Of course baking with pumpkins is one of the most obvious useful ways of using them. If you need other ideas besides the dairy-free pumpkin pie recipe mentioned in this post, check out these other recipes!
- Gluten-free Pumpkin Oatmeal Cookies– this post also has nutritional information on pumpkins and how to cook pumpkins.
- Pumpkin Souffle– this light and fluffy dessert is a great way to use up pumpkin.
- Gluten-free Pumpkin Oat Pancakes– this is a great breakfast idea!
- Grain-free Pumpkin Doughnuts– these grain-free donuts have great texture and would make a great breakfast or snack!
2). Roast the Seeds
Making your own homemade, salted pumpkin seeds would be a great way to use pumpkin seeds!
3). Feed it to your Chickens
It only makes since that I would include this idea in my list since I raise chickens! Pumpkin is a great supplement for chickens and the seeds are a natural de-wormer. I just put the whole pumpkin in my flock’s enclosure and let them chow down! If you do not have chickens, pumpkin is also healthy for dogs. Adding cooked pumpkin to your dog’s diet can help with digestion issues and supply extra nutrients. There are also pumpkin dog treat recipes that you can make for your pet!
4). Save it for Later
There is always the option of putting up pumpkin for later use when fresh pumpkin is not available. Canning pumpkin is not recommend because of the amount of air space that is left after the canning process. Instead, I like to freeze my cooked pumpkin in mason jars or quart freezer bags! Freezing pumpkin is easy, just make sure you label the bag or jar with the date so you know when you froze the pumpkin. The only trouble I have had with frozen pumpkin is remembering to take it out of the freezer in time for it to unthaw before I use it!
One of my favorite ways to have pumpkin is in pumpkin pie. I love making pumpkin pie and this dairy-free pumpkin pie recipe is fun, easy, and can be whipped up quickly! The longest part is waiting for it to cook!
Printable Grain Free & Dairy Free Pumpkin Pie Recipe
Grain Free & Dairy Free Pumpkin Pie
- 2 c. pumpkin pureé organic
- 2 large eggs organic
- 2 c. SoDelicious unsweetened coconut milk
- 2 T. unsulfered organic molasses
- 1/2 c. pure maple syrup
- 2 T. tapioca flour Bob's Red Mill
- 2 tsp. ground cinnamon organic
- 1/2 tsp. ground ginger organic
- 1/2 tsp. ground cloves organic
- 1 unbaked grain free pie crust
Preheat oven to 400°F. Place all of the ingredients into the blender and blend until combined.
Pour pumpkin mixture into an unbaked grain free pie crust. Bake for 15 minutes.
Keeping the pie in the oven, turn the temperature down to 350°F. (Note, do not open the oven door.) Bake for 50-60 minutes. To test to see if the pie is done, insert a butter knife twice into the center of the pie, making an X shape. The center should not be gooey or jiggly, if done baking.
Allow the pie to cool before serving!
Store leftover pie in the refrigerator.
Where to Find the Ingredients:
Click on the affiliate links below to see where you can purchase these ingredients!
- So Delicious unsweetened coconut milk
- Bob’s Red Mill tapioca flour
- Wholesome organic, unsulfured molasses
You would never know that this pumpkin pie is dairy-free! It has a great, creamy texture and a delicious taste! This pie is sure to be a taste bud pleaser!
Thank you again Alexa for sharing this recipe with us! I will look forward to sharing a slice with you in the near future.
Please share your favorite time of day to enjoy pumpkin pie.