Last night I was like a kid on Christmas Eve. I couldn’t sleep. I couldn’t stop thinking about the egg-free no-bake pumpkin pie I had mentioned I was making on the Spunky Coconut Facebook Page . Would it turn out? Would it taste good? I have to tell you I have been trying to make an egg-free pumpkin pie for three years now, with no success… Until now =)
This morning I woke up before sunrise, anxious to see my pie. I laid in bed trying to forget about it and go back to sleep. It didn’t work. Finally it was light enough outside. So I crept down the stairs in my robe, took the pumpkin pie from the fridge and cut it with a knife. I started getting excited. It looked right… I tasted it… Oh, joy! Delish!
And now I can hardly wait to share it with you! So without further ado…
Gluten Free Pumpkin Pie
Gluten-Free Pie Crust
Egg-free, Dairy-free, No-bake Pumpkin Pie Filling
Add to blender or food processor:
2 cups cooked pumpkin (I used one that I cooked from our garden)
1 cup coconut milk
1/3 cup coconut sugar
1/8 to 1/4 tsp vanilla liquid stevia (one or two droppers-full, or to your taste)
1 tsp vanilla
2 tsp pumpkin pie spice
3 tbsp 2 tbsp + 1 tsp Gelatin that has been completely dissolved into 1/4 cup boiling water
1/2 tsp sea salt
Puree. Pour into baked crust. Refrigerate overnight.
P.S. If you want an even easier completely no-bake pie, you could make this crustless or use a no-bake crust.
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