What do you call a gluten-free Pumpkin Pie that’s also a refined-sugar-free and dairy-free Pumpkin Pie? EASY! A Healthy Pumpkin Pie! This specific one could also be called The Best Healthy Pumpkin Pie in the history of Pies!
A Healthy Pumpkin Pie for Thanksgiving
I created this recipe for a holiday I didn’t celebrate before. A holiday I adopted now that I live in a country it is celebrated and next to another country that celebrates it, too. A very special holiday. A very important holiday. A holiday I want to continue celebrating no matter where I live in the world from now on. Thanksgiving! It is a beautiful opportunity to give thanks to so many things. Thank you Canada, merci Quebec, for being our home for the past three years. Danke Internet for giving me the opportunity to work from home. Thank YOU for following Green Healthy Cooking! Gracias for being my motivation to improve my family’s and your families’ diets and health!
It is quite a challenge to come up with a Pumpkin Pie recipe that is all in one, let me tell you. Healthy, refined-sugar-free, gluten-free, dairy-free, nut-free BUT still delicious of course. First I had to experiment with coconut flour for the curst. After reading Leelalicious’s e-Cookbook Coconut Flour – Muffins, Pancakes and Mug Cakes (*) I finally felt confident enough to experiment with this “temperamental” flour. The book is amazing! I absolutely love it! Especially the turn-around-blink-three-times-and-dessert-is-ready mug cakes. We’re talking about a 30 second prep and 90 second cook time here folks. 2 minutes start to dig in!! WOAH!
This Healthy Pumpkin Pie takes “a little” longer than Regina’s mug cakes but I promise you, it’s worth the wait. A special treat for Thanksgiving. Suitable for absolutely EVERYBODY! Having guests over on a gluten-free diet? No problem. Having guests over on a dairy-free diet? No problem either. You want to stay true to your refined-sugar-free diet goals even on a holiday? I’ve got you covered.
(*) this is an affiliate link, if you buy this e-book, I will receive a percentage at no extra cost to you.
How to make a Pumpkin Pie Gluten-Free
Most gluten-free pies and tarts have a nut-based crust. That’s delicious obviously but Pumpkin Pies require a long time in the oven. Nut flours are not suitable for extended high heat. They burn quite easily. The best gluten-free replacement for wheat flour, when a long baking time is required, is coconut flour. It does look like it burns because it gets very dark but it doesn’t really burn. Coconut Oil withstands long high heat very well, too, and since it’s liquid when hot it offers the necessary moisture coconut flour needs to bake. Most coconut flour recipes call for a lot of eggs and taste quite eggy. This crust is crunchy and not eggy at all.
How to make a Pumpkin Pie Dairy-Free
Most Pumpkin Pie recipes call for heavy cream because milk alone isn’t dense enough. So almond milk or soy milk won’t cut it either of course. The best replacement for dairy cream is canned full-fat coconut milk. It has about the same consistency and tastes deliciously creamy. Make sure the content is at room temperature so you can shake it well before using and the coconut oil and coconut cream and coconut water in the can are well mixed. When the content is cold because the can was stored in the fridge, oil, cream and water separate.