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Easy homemade vegan and paleo mini pumpkin pie recipe

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Easy homemade vegan and paleo mini pumpkin pie recipe

There’s something about the month of October – as soon as the page in the calendar flips to this month, it’s like there’s an innate need to PUMPKIN ALL THE THINGS! This of course, means a mini pumpkin pie recipe because, while a hot homemade pumpkin spice latte is one (very delicious) thing, with Thanksgiving around the corner, my belly wants pumpkin pie.

Now, the difficulty with pumpkin pie for me is that store-bought versions have crusts that contain gluten and wheat (this is a problem for me and anyone who has a gluten intolerance and follows a gluten-free, grain-free or paleo diet). Commercial bakeries that make a gluten-free pumpkin pie don’t work for me either because they use other flours and starches to which I’m intolerant, and the pumpkin pie recipes I’ve found often have a nut-based crust. Yeah, I’m one of those lucky people that will get an eczema flare-up from potato starch, rice starch and most nuts. And that’s just the crust!

Pumpkin all the things!

Pumpkin pie filling is often made with eggs and dairy (either milk or cream) to help it set. Adding an egg allergy and a dairy intolerance pretty much meant that the challenge was set to make a recipe for pumpkin pie that is: gluten-free, grain-free, dairy-free, egg-free and nut-free. PHEW! That is one LONG list of allergens! And while we’re being over-achievers, there’s both a paleo version and a vegan version. To help the pie filling set, I prefer to use good quality, organic gelatin from pasture-raised animals. For some reason, it’s difficult to find in Canada, so I order mine from here. (As a bonus, if you use the code HMP485, you’ll even get $10 off your first order). Gelatin has many health benefits (including gut healing), and if you’re looking for more ways to get gelatin in your diet, I highly recommend the eBook Gelatin Secret.

Before you think it’s odd to attempt an allergen-free pumpkin pie, many people who have autoimmune issues (like Hashimoto’s thyroiditis, rheumatoid arthritis, eczema, multiple sclerosis, psoriasis and many other issues) are better off avoiding inflammatory foods like eggs, nightshades, nuts and seeds. So I’m hardly alone in seeking out an autoimmune-paleo friendly recipe. Some versions of the paleo autoimmune protocol suggest avoiding spices, but alas, a pumpkin pie without spices (like nutmeg, cinnamon and cloves) would not be a pumpkin pie – so there are limitations!

A bit of recipe searching, and I brought two great recipes together. The crust is based off the pastry from these very tasty pop tarts, while the filling is adapted from this vegan pumpkin pie filling. It took a few tries to perfect these mini pies, so my family and I made some sacrifices in many pie experiments. One of the serendipitous side-effects of recipe testing was finding out that you can make mini crustless pumpkin pie by simply putting the pumpkin pie filling in ramekins and allowing it to set.

This recipe makes four mini pumpkin pies. I used non-stick mini pie pans, and the pies came out like a dream.

dairy free pumpkin pie


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Egg-free, Dairy-free Healthy Pumpkin Pie Recipe

Rating: 51

Prep Time: 2 hours, 15 minutes

Cook Time: 22 minutes

Yield: 4 mini pies

Serving Size: 1 mini pie

Egg-free, Dairy-free Healthy Pumpkin Pie Recipe

Ingredients

    For the grain-free, gluten-free, nut-free pie crust
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1/4 tsp sea salt
  • 1/4 cup water
  • 1/4 cup melted coconut oil
  • 1/4 cup honey (vegan substitute: 1/4 cup maple syrup)
  • 1 medium banana, roughly sliced
  • 2 tsp vanilla extract
  • For the pumpkin pie filling or crustless pumpkin pie
  • 3/4 cup coconut milk
  • 3/4 cup pumpkin purée
  • 1/4 cup honey (vegan substitute: 1/4 cup maple syrup)
  • 1 tbsp unflavored gelatin (vegan substitute: 1 tbsp agar)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1-1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg (omit this seed-based spice, if AIP)
  • pinch of cloves

Instructions

    For the mini pie crusts
  1. Preheat the oven to 350 F.
  2. In a medium bowl, mix the dry ingredients (tapioca flour, coconut flour and sea salt).
  3. In a small bowl, mix the wet ingredients (water, melted coconut oil, honey/maple syrup, banana, and vanilla) with a stick immersion blender (or fork).
  4. Add the wet ingredients to the dry ingredients, and mix together until you form a workable dough.
  5. Take a quarter of the dough and roll it between two sheets of parchment paper until it is about 1/4" thick. Press this flattened dough into a mini pie pan (trim excess) and repeat for the other three pie pans.
  6. Bake the pie crusts for 22 minutes at 350F. Cool them for about five minutes before pouring in the pie filling.
  7. For the pumpkin pie filling or crustless pumpkin pie
  8. Combine all the ingredients for the pumpkin pie filling into a small pot. Stir on low heat until the gelatin or agar dissolves (about 5 minutes).
  9. Pour into baked pie crusts or ramekins if making crustless pumpkin pie.
  10. Set in the refrigerator for at least 2 hours or overnight if preparing ahead of time. Top with chilled coconut milk (chilling thickens up the canned coconut milk quite nicely) and serve.
http://therealfoodguide.com/easy-homemade-mini-pumpkin-pie-recipe/

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Image source: Pumpkin all the things! is based off the artwork of Hyperbole and a Half. Go read it now.

This post was shared with Fight Back Friday.

Vivian is the founder of the Real Food Guide and a Registered Holistic Nutritionist (RHN) who believes that each individual needs to go on their own Real Food Journey to find what works. While she herself eats a diet of real food (aka a paleo diet), some people may find that they can flourish on a vegetarian diet instead. However, universal to optimal health and well-being is good quality, nutrient-dense, Real Food.

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October 9 |

27 thoughts on “Easy homemade vegan and paleo mini pumpkin pie recipe

  1. Kat says:

    lol @ “pumpkin all the things”. Looks so good! I think I’ll try making the filling this weekend to have like a pudding (not a pie crust fan).

    • There are two types of people when it comes to crust ;) I was mistrustful of the type that don’t like crust, until it turns out my own kid has sort of fallen into that camp! When he dug into his test pie, he ate the filling first, and then sort of picked at the crust.

      • Kat says:

        You bore a crust defying child to teach you that we’re all pretty much the same ;)
        I do appreciate pastry when it comes to savoury pies, like chicken or steak and mushroom. I’m just not all that impressed when it’s paired with sweets.

        • We’re probably pretty much all the same, but I still give a shifty eyeball to the crust defiers nonetheless ;) I want to try making a tapioca-based crust for a savoury pie next. Like a good tourtière or a chicken pot pie. You don’t know how happy I am that this pie worked out so nicely, since I really thought that with all my food sensitivities I’d be pie-free forever!

  2. Kelly says:

    I’m making these now! How long do you let the crusts cool before filling? Thanks!

    • Hi Kelly, they only need to cool about for about 5, since they’ll cool fairly quickly and you’re pouring in the pie filling which is also fairly warm. Thanks for noticing this, I’ll update the recipe for others.

  3. Diana says:

    Hi!! I can’t wait to try the filling recipe! Would you happen to have an idea for a possible substitute to the banana in the recipe? I can’t tolerate bananas any more :( thanks!!

    • I would try something else that’s somewhat starchy and sweet – perhaps using some of the pumpkin filling in replacement (~1/3 cup), or mashed sweet potatoes if you’ve got that handy. Please let me know if it works out for you.

  4. Kim says:

    Thank you for sharing this recipe! My daughter is nursing, and I’m on an elimination diet for her just in time for Thanksgiving. Going to try this on Wednesday/Thursday! I am especially excited because your recipe doesn’t require a lot of expensive things I don’t tend to keep on hand that aren’t all available at local grocery stores (varieties of rice flour, xanthan gum, etc.). Thanks again!

    • This is a purely selfish recipe, borne from wanting pie for myself ;) I can’t tolerate dairy or nuts which are often used in gluten-free/grain-free paleo recipes. Let me know how it works out for you!

      • Kim says:

        Well, it stopped being selfish the moment you put it on your blog. :) It turned out really great! My dough was more like a chocolate chip cookie dough than a pie crust dough, so I just pressed it into the pan–it didn’t roll out very well. I am still getting used to gluten-free “breads” (I really have just eaten rice and potatoes, no substitutes), so at first, I wasn’t that fond of it (evaluating it comparing it to the delicious flakiness of a flour crust with Crisco, which I don’t cook with anymore anyway; not sure if your pie crust turned out this way, but mine didn’t), but I am happy with it now! The filling is fantastic–I just used pumpkin pie spice because I have that but no cloves, 1 3/4 t. I made a larger 9″ pie rather than mini pies, so I used about one and two third recipes’ worth of filling (I made two recipes’ worth and refrigerated the rest in a ramekin) and had a little dough left over with one recipe’s worth (I made an extra mini pie to eat last night so I knew what to expect today). If I had pressed the dough out thinner, which I should have, there would have been more extra dough. Thanks again so much for sharing! My Thanksgiving dinner without allergens was great, very much thanks to a successful pumpkin pie. :)

  5. Elizabeth Estrada says:

    My daughter, Rilee 8, was just diagnosed with an egg allergy along with a tomato allergy, and I was diagnosed 10 years ago with a gluten allergy. So with our combined food allergies this is the perfect solution for us for Thanksgiving! Thank you so much for making this process easier for moms like me! I think it will be a big hit for the rest of my kids (husband included) on turkey day :)

  6. Brittney says:

    This looks so awesome, I love your brownie recipe btw! Just a quick question, do you think I could make this into a sweet potato pie by replacing the pumpkin with sweet potato?

    • I can’t guarantee it, since I haven’t tried it first-hand, but I don’t see why you can’t replace the pumpkin with puréed cooked sweet potato. If you try this, please let me know how it works out!

      • Brittney says:

        I made it for Thanksgiving with sweet potato and in a regular pie can, I doubled the filling it’s very good! The only thing is next time I will use a green tipped banana because the crust is a little banana-y but overall it’s delicious!

  7. Jen says:

    What is the size of the mini pie pans?

  8. sara says:

    Can you make this in a regular sized pie pan with the same results? I know sometimes baked goods don’t always turn out the same if you alter the size of the baking pan/tray.

    • Hi Sara, I’ve only made this recipe as mini pies, so I don’t know first-hand. The crust rips easily and doesn’t hold together the same as a wheat flour pastry. You might have some difficulty in keeping the crust intact as a large-size pie, but it’s worth a try. If you do make it as a regular-sized pie, please let me know how it goes.

  9. sara says:

    I just made this, doubling the filling for a deep-dish pie plate. It looks great, can’t wait for it to set up in the fridge so we can eat it! Actually, I used the whole can of pumpkin and the rest of the ingredients were doubled… except I did leave out the cloves altogether (personal preference). Oh, and the crust was easy to spread out with a piece of plastic wrap. One other observation I made: cold maple syrup makes it thicken while cooking, while room temp honey thins it out. I’m curious how the finished product will be! Will let you know!

    • That’s great. Can’t wait to hear how it turns out!

    • sara says:

      We waited 3 hours and couldn’t wait anymore. It was still not COMPLETELY set in the middle, but absolutely delicious!!! Two thumbs way up! This is the first egg free, grain free pumpkin pie I have had success with! Thank you so much!

      • So happy to hear it was delicious. I guess if you’re doing a full-sized deep-dish pie, you’ll probably want to allow it to set overnight if you can wait that long ;)

        I guess the next time I’m craving pie, I’ll have to try it as the big size. (The original inspiration for making them mini pies was mostly because we have these very cute pie tins and wanted to use them!) Since I’m Canadian, I’ve no real reason to make a pumpkin pie this week, but that doesn’t mean I won’t anyway.

  10. ellen says:

    Well, I was skeptical that something this easy would make a good filling but I WAS WRONG! This took 5 minutes to put together and it cooled in the fridge for about an hour (I only made the filling as pudding) and it turned out so well. The texture was perfection. Having had such a good result with the filling, I’ll try the pie crust next. Having gone paleo 2 years ago and having a nut allergy to boot, my poor husband (who loves pie) has been without pie crust for so long. I hope the crust is as good as the filling! Thanks for the recipe.

  11. Ilissa says:

    I just wanted to let people know that if you don’t want to use banana in the crust you can substitute flax eggs. Since one banana equals two eggs, you can use 2 TBS ground flax and 6 TBS water stirred together until it gels and then add it to the liquid ingredients. It makes the crust a bit nutty but I kind of like that.

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