Thanksgiving Recipe: Dairy Free & Gluten Free Pumpkin Pie

Despite the fact that this recipe for pumpkin pie lacks the usual cream or evaporated milk to impart richness, or wheat flour to construct the crust (in fact, it’s crustless), this dairy free and gluten free pumpkin pie is totally luscious. My daughter, who has celiac disease, makes one every Thanksgiving. Even those of us who don’t suffer from gluten or lactose intolerance adore this Thanksgiving dessert.  This gluten free recipe was created by my daughter’s mother-in-law, Carole Kaplan.

Celiac-Friendly Pumpkin Pie

For 1 9-inch pie pan
2 cups canned pumpkin
1/2 cup sugar (or 1/4 sugar & 1/4 cup maple syrup for a slight variation)
2 eggs
1 tsp. salt
3/4 tsp ginger
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 cups plain soy milk (do not use low fat)
2 tbsp melted butter substitute (like Earth Balance)

1. Mix all ingredients together except the butter
2. Mix in melted butter
3. Bake in preheated oven at 425 degrees for 15 minutes, and then reduce oven to 350 degrees and bake for 1 hour, or until toothpick comes out clean.

Related posts:

1. Thanksgiving: Gluten Free Baking
2. Upper West Side: Gluten-Free Store, G-Free NYC, to Open April 20
3. Recipe: Dairy- and Gluten-Free Oyster and Bacon Chowder