{create} an alternate pumpkin pie

Is Thanksgiving really this week? It has completely snuck up on me this year and late last week I realized that I hadn't even begun to think about pie! Because, as a gluten and dairy free household, pie is always tricky. But, being Thanksgiving and all, it's necessary. Friends, stay with me here. I tried a new pumpkin pie and, gluten or no gluten, it's so good.
We see a completely rock-star naturopath in Portland, and as if reading my mind, she sent out an e-newsletter last week filled with great holiday recipes. Including, a gluten and dairy free pumpkin pie.

So of course I had to give it a try. It's not a typical pumpkin pie, in that it has a cookie-based crust, which I love, but had never tried on a pumpkin pie before. It was so good. It added a new depth to the pie that was awesome. I have the cutest mini pie dish, so I halved the recipe and it was perfect. For the two of us, we really don't need a whole pie.

Gluten Free Pumpkin Pie Recipe


  • 6 1/2 oz. Gluten-Free Ginger Snaps (enough to make 1 1/2 cups cruched)
  • 5 tablespoons organic butter
  • 2 tablespoons honey
  • 1/8 teaspoon salt
Pie Filling:
  • 1 1/2 (12 ounce) packages extra firm tofu
  • 2 cups canned pumpkin or cooked pumpkin
  • 2/3 cup honey
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse cookies until crushed. Melt butter on stovetop over medium heat and mix in honey. Pulse together with the crumbs and add the salt.
  3. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. I like to use a measure cup to help with this. It makes everything very evenly pressed. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely.
  4. While crust is cooling blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into prepared pie shell.
  5. Bake for approximately one hour. It seems done when a toothpick inserted comes out almost clean. It will continue to firm up as it cools. Keeps well in the fridge.
  6. Enjoy!


  1. I'm mailing this to my mom STAT!!! My little brother is gluten intol, dairy intol, and autistic to boot -- he's going to flip over this pie =)

    Thank you soooo much! <3

    Jenn @ Peas & Crayons

  2. Oh, this pie would be perfect for them! I hope they enjoy! :)

  3. This looks great, and I love that you made such a small size... I would have made it full-size and slowly eat it over a few days and been sick by the end!

  4. perfect!
    I like the idea of making a pumpkin pie that doesn't have unknown ingredients.
    Recipe: bookmarked!

  5. Mmmmmmm, yummyyyyy yummyyyy!!! This looks so mouthwatering, Jenn!!! I'm hungry right now, haha!

    About my post I have to say I also think sometimes we need another perspective...

    Thanks for your visits and your comments!!

  6. It looks amazing...now I have to go shopping! Happy Thanksgiving, Jenn!

  7. Horray! Definitely sharing this with my silly little celiac friend! She'll loooove it :D thanks girl!!!


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