We love this pumpkin pie!
It’s an allergy-friendly pie, and yet nothing is lacking. The pumpkin and spice flavors come through so beautifully and it’s not overly sweet. I do recommend a mild-flavored honey — if yours is strong, use all maple syrup.
Allergy-Friendly Pumpkin Pie (Gluten-Free, Dairy-Free, Egg-Free)
- 1 cup almonds
- 3/4 cup water
- 2 cups cooked pumpkin (drained of excess water if using fresh pumpkin)
- 1/4 cups maple syrup
- 1/4 cup raw honey (preferably a mild-flavored, light-colored honey such as Spring Nectar)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 pie crust*
Makes 1 pie.
*The coconut crust in Nourishing Traditions is nice, as is this gluten-free nut crust. However, I recommend soaking and then dehydrating the nuts to neutralize enzyme inhibitors, ála Nourishing Traditions.
Rinse the almonds very well. Soak them in 3/4 cup of water overnight, or for 8 hours.
After the soaking time has elapsed, preheat oven to 350 degrees Fahrenheit. Drain off the almond soaking water, catching it to measure how much. Get out the same amount of fresh water and put it, along with the almonds and all the rest of the ingredients, in a food processor or high power blender (such as VitaMix or BlendTec). Blend until creamy and smooth. Pour into prepared pie crust.
Bake for 1 hour or more, until toothpick inserted comes out clean. Let cool to room temperature, then transfer to refrigerator. Refrigerate leftovers.
Have you ever made an allergy-friendly pumpkin pie? What’s your favorite pie?
This post was featured in 57 Scrumptious Egg-Free Desserts.
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