Pumpkin Pie


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


3/4 cup amaranth flour

1/2 cup cornstarch

1/4 cup almond meal

1/4 tsp sea salt

1/2 tsp cinnamon

3  olive oil

3-4  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  olive oil and 3  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 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.

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