Fall recipes
Gluten-Free & Dairy-Free Pumpkin Pie
Indulge in decadent flavors this fall with this dairy and gluten free pumpkin pie recipe, topped with Madison’s Nuts!
Gluten-Free Pie Crust
INGREDIENTS
1/2 cup Buttery Spread, chopped and frozen for 30 minutes (Smart Balance or Earth Balance)
1 1/4 cup gluten-free flour mix (I use Better Batter Gluten-Free Flour Mix)
1/2 teaspoon salt
2 tablespoons of ice water
INSTRUCTIONS
Take 1/2 cup of buttery spread (Smart Balance or Earth Balance) and spread it out in small chunks on a freezer-safe plate. Put the plate with the buttery spread on it and place it in the freezer for 30 minutes.
In a food processor put in the gluten-free flour mix, frozen buttery spread chunks, and salt and pulse until crumbly. Mix in one tablespoon of ice water (water only) and pulse. Add one more tablespoon of ice water and pulse until it forms into a ball.
Place dough ball on a piece of parchment paper and pat out into a round patty. Place another piece of parchment paper over the pie dough and use a rolling pin to roll it out to the size you need. Carefully place inside pie pan.
Pie Filling
INGREDIENTS
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1 – 15 oz can 100% pure pumpkin
1 1/2 cup canned coconut milk (a little less than a 13.5 oz can) (whisk this before adding to the pie)
INSTRUCTIONS
Preheat oven to 425°. Place oven rack to the lowest shelf or next to lowest.
In a small bowl whisk together sugar, salt, cinnamon, ginger, and cloves. Set aside.
In a large bowl whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
Add in coconut milk and whisk until thoroughly combined.
Pour pie mixture into prepared pie crust. Bake the pie for 15 minutes at 425 and then reduce oven temperature to 350 and continue baking for 50-55 minutes.
Remove from oven and cool on a wire rack for at least 2 hours.
Top with Madison’s Nuts and enjoy!
