I grew up having pumpkin pie for Thanksgiving. Under no circumstances did I expect it to be at any other holiday gathering. As I’ve grown into a more well-rounded person with a growing catalogue of life experiences, it’s become apparent that the rest of the country doesn’t necessarily have that same expectation. I was even listening closely to the Christmas Carol, ‘Home for the Holidays’ and pumpkin pie is mentioned! The verdict is in and pumpkin pie is absolutely an acceptable Christmas dessert. Why shouldn’t it be? It’s delicious and cozy and if you make this version, it’s full of healthy ingredients that will make your body happy.
If you’re looking for something to make for your family members who need a food-intolerance friendly dessert for the holiday, give this one a whirl. It did not disappoint this pumpkin pie-obsessed household.
Classic Pumpkin Pie (Gluten-Free, Dairy-Free)
Bob’s Red Mill Gluten Free Pie Crust
make according to package directions with Kerrygold Butter and Nutiva Organic Shortening (great price when you click on the link… also wonderful to have on hand for cookies!)
1 can pumpkin puree
1 c. canned coconut milk
1/4 c. honey
1 T. coconut sugar
2 scoops Collagen Peptides
1 1/2 Tbsp. pumpkin pie spice
1 tsp. vanilla extract
1/4 tsp. sea salt
- Make crust and let chill before using.
- Preheat oven to 350.
- Blend all filling ingredients in a vitamix or any blender or food processor until smooth.
- Roll out chilled dough and press into a pie plate.
- Fill crust with pumpkin mixture.
- Bake for 40 mins or until middle is set.