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
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.