Gluten-Free, Dairy-Free, Sugar-Free Pumpkin Pie

Dairy-Free, Gluten-Free Pumpkin Pie

Gluten-Free, Dairy-Free, Sugar-Free Pumpkin Pie


Since we are going out of town for Thanksgiving, I decided to make my pumpkin pie a week early.  I have been making this pie for three years in a row now, since it is the best-tasting gluten-free, dairy-free, sugar-free pumpkin pie recipe I have found.  I’ve served it to family members who are unable to tell the difference from a regular pumpkin pie. 


Amaranth Pie Crust


The pie crust is adapted from a Bob’s Red Mill recipe using amaranth flour and almond meal.  For the almond meal, I ususally just grind up a handful of raw almonds in the coffee grinder.  This recipe also calls for arrowroot starch, but I use cornstarch instead because arrowroot is expensive and can be difficult to find.  Here’s how I make it:




3/4 cup amaranth flour

1/2 cup cornstarch

1/4 cup almond meal

1/4 tsp sea salt

1/2 tsp cinnamon

3 T olive oil

3-4 T filtered water


Preheat oven to 400 degrees F, and brush a 9-inch pie pan lightly with olive oil.  Combine the dry ingredients and whisk together.  In a small bowl, combine the 3 T olive oil and 3 T filtered water and whisk with a fork.  Pour the oil/water mixture into the dry ingredients and stir.  It will be very dry and crumbly.  Add a bit more water, 1 tsp at a time, until you can make a ball out of the dough.  On a floured surface, flatten the ball with your hands and either roll it with a rolling pin or press into the pie pan with your fingers.  Once you have the crust shaped into the pie pan, take a fork and prick the bottom of the crust and use the tines to press the edges (you might have to dip it into some warm water to keep it from sticking).  Bake the crust for 3 minutes, then fill it and finish baking.


Pumpkin Pie Filling


Now, for the filling.  This part I’ve adapted from another recipe I found online.  It’s listed several places and I’m not sure where the original is, but you can find it on here.  This recipe is dairy-free, using blended tofu instead of evaporated milk.  It calls for honey, but I use agave nectar instead.  I also use less tofu than the recipe calls for.




1/2 package silken tofu

2 cups canned or cooked fresh pumpkin

1/3 cup agave nectar

1 tsp gluten-free vanilla

1-1/2 tsp cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg


Blend the tofu in a food processor until smooth and creamy.  Blend the pumpkin along with the tofu (you may have to do this in portions, depending on the size of your food processor).  Add the honey, vanilla and spices, and mix thoroughly.  Pour into the prepared pie shell and bake at 400 degrees F for one hour.  Cover with aluminum foil for the first half hour of the baking time.  You can tell it is done if you stick a toothpick in it and it comes out clean.  Cool and serve. 



For a sweeter taste, drizzle a little more agave on top when serving.  This time it turned out so delicious, I may have to make another one at my brother’s house next week.  Happy Thanksgiving!

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