Pumpkin Pie (Dairy Free, Gluten Free)

I know I rarely post holiday-ish recipes but since Thanksgiving is right around the corner (literally!), I thought I would post my version of this holiday staple.

The original recipe for this pie called for sweetened condensed milk, but since we cannot all tolerate dairy well in my house, I use the sweetened condensed coconut milk by Nature's Charm and it works super well! This condensed milk is very thick and creamy, with only a slight coconut taste (to my taste buds). The coconut flavor does NOT interfere with the taste of the pumpkin pie. Please note that evaporated milk, coconut or otherwise, cannot be used instead of the coconut sweetened condensed milk here.

As time permits, I do make my own crust and really love the Copy Cat crust by Brittany Angell. Her gluten-free crust works very well anywhere you need a pie shell and can be easily doubled for pies that need both a top and bottom. However, I have been known to buy premade pie shells and have found that the one by Wholly Wholesome, found in the freezer section of my natural foods store, is just perfect.

I do use Young Living Vitality™ oils in place of the spices usually called for, but I will list the ground spice options in the recipe.

Pumpkin Pie

1 9-inch gluten-free pie crust (premade or homemade)
1 15-ounce can pumpkin puree (not pumpkin pie filling)
1 11.25-ounce can sweetened condensed coconut milk (I use Nature's Charm)
2 large eggs, lightly beaten
6 drops Young Living Cinnamon Vitality™ Oil (or 1 teaspoon ground)
3 drops Young Living Ginger Vitality Oil™ (or 1/2 teaspoon ground)
3 drops Young Living Nutmeg Vitality Oil™ (or 1/2 teaspoon ground)
1/2 teaspoon salt
Topping of choice, optional (Coconut cream recipe here)

Preheat the oven to 425 degrees. Add all of the pie ingredients, except for the crust, to a blender and blend until smooth. Pour into the prepared crust and bake for 15 minutes.

Reduce the oven temperature to 350 degrees and bake for 40-45 minutes or until the pie is only slightly jiggly. Cool. Garnish with dairy free dessert topping, if desired.

Store leftovers covered in the refrigerator.

Comments

Slow Cooker Menudo (Real Food, Paleo, Whole30, AIP Friendly)

Menudo , or tripe soup, is a traditional soup commonly served on a Sunday morning. It is considered labor-intensive since it requires a very long cooking time, so it started the night before any plans to eat it, or made for special occasions. Due to its nourishing collagen-packed broth and mineral-rich protein, it has a cult following for those wishing to get rid of the Saturday night hangover! I remember my dad being the one prepping the tripe at night and I remember someone getting up during the night at various times to check on the pot of soup bubbling on the stove. I also remember becoming a teenager and deciding I no longer would eat organ meats! So I even gave up on all the other delicious ones, like tender beef tongue and beef cheeks. I also happily gave up the ones I never liked - like liver and mushy brains. Yes, brains...... As an adult, I decided being an adventurous eater was much more fun and I incorporated liver back in my diet. ...

Water Kefir Agua Fresca, Two Ways (Paleo, Real Food)

Mexico is the land of aguas frescas. Agua fresh, literally means fresh water, and it refers to traditional fresh fruit and/or veggie drinks. Aguas frescas are usually single-ingredient drinks, such as an agua de limon (a lime-ade), agua de pi ñ a (pineapple) or my favorite: agua de tamarindo (tamarind drink). And some aguas are simple combos such as a lime and cucumber agua fresca. Interestingly, the lime and cucumber flavor is usually made with nutrient-dense chia seeds and is recommended for a healthy digestion. Walk down most streets, especially those around or in the town square, and you may find a vendor or two serving a variety of aguas frescas out of huge glass containers. The drinks are then served in a plastic baggie with a straw, which is great while exploring the town! During market day or special event, vendors multiply and make it hard to choose between tables of colorful options! I spent three weeks in Mexico last month and indulged in...

Soft Baked Chocolate Chip Cookies (Real Food, Paleo, Vegetarian)

My soon to-be 13 year old daughter loves to both try new recipes and create them as well. She is the only one in our family that tolerates dairy well, but when she gets the urge to make a dessert, she will usually oblige me and make it Paleo. And lucky for us, she likes to make recipes like this one. You will have to trust me when I say that these cookies are legitimately delicious! This recipe makes around 21 cookies per batch. Her instructions do not call for you to smash each cookie down slightly before baking, but doing so may make for a denser and larger cookie. Also created by my daughter: MX's Healthy Homemade Chocolate Soft Chocolate Chip Cookies Dry Ingredients: 2 cups blanched almond flour 1 teaspoon baking soda 1/2 teaspoon real salt Wet Ingredients: 1/3 cup raw honey 1/4 cup palm shortening, melted (I use Nutiva ) 2 teaspoon vanilla extract 3 eggs, room temperature 1 1/2 dairy free chocolate chips (I us...

Holistic Instincts

Search This Blog